Banana Chocolate Bundt Cake

Preheat the oven to 350F. Grease a 10-cup bundt or tube pan.

In a small bowl, whisk the flour, baking powder, baking soda, and salt together. In a separate bowl, mash the bananas. Add vanilla, rum if using, sour cream, and milk and mix until combined.

In the bowl of a stand mixer fitted with a paddle, cream the butter and sugars together until fluffy, 2-3 minutes. Add the eggs and mix on medium until combined. Add the flour mixture and mix on low until almost incorporated. Add the banana mixture and mix on low until completely combined. Scrape down the sides of the bowl and finish mixing with a spatula until the batter is completely combined. Add the chopped chocolate and gently stir it into the batter. Pour the batter into the prepared pan and bake 50 to 65 minutes, until the top is dark brown and a wooden skewer or toothpick inserted into the center comes out clean.

Transfer the pan to a wire rack and let cool for 20 minutes, then carefully unmold it onto a rack to cool to room temperature. Dust with powdered sugar if desired.