Chocolate Chip Banana Bundt Cake

Preheat the oven to 350℉
Prep the pan: Prepare your 10-12 cup bundt pan by spraying it heavily with baking spray. Make sure to get every single nook and cranny so that the cake doesn't stick. My favorite method is to spray using a baking spray like Baker's Joy. This is the method that works 100% of the time for me.
Mash: Peel and mash your bananas and set them aside.
Prep chocolate chips: Toss the mini chocolate chips with one tablespoon of flour (this helps them from sinking to the bottom) and set aside.
Dry ingredients: In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon, whisk and set aside.
Wet ingredients: In a large bowl, add the dark brown sugar, granulated sugar, melted butter, and oil and mix using a spatula. Add the eggs one at a time and make sure they're completely incorporated, then add the vanilla extract and mix.
Alternate wet & dry: Start adding the dry ingredients in parts, followed by the milk: ⅓ of the flour, mix, then add a little milk, and mix and continue until completely incorpoated.
Bananas & chocolate: Lastly, fold in the bananas, then the mini chocolate chips.
Bake: Pour the batter into the prepared bundt pan and bake for 45-50 minutes until a toothpick inserted comes out clean.
Cool: Remove from the oven and let cool in the pan for about 15 minutes, then invert it onto a cooling rack to cool completely.

Once cake is cooled, Place a medium sauce pan on medium heat, then add the butter and let it melt. Once melted, add the dark brown sugar and heavy cream and stir, then let it come to a boil, making sure to stir it often. Let it boil for about 5-6 minutes, then stir in the salt and remove from heat and place the glaze in heatproof jars or containers if not ready to pour on cake. As the glaze cools, it will thicken.