• Preheat oven to 350°F. Grease and flour a 9-inch square cake pan or grease and line with parchment paper leaving the extra hanging over the sides for easy removal. Set aside.

To prepare the cake batter:

• In a medium bowl whisk together the flour, salt and baking soda. Set aside.
• In a large mixing bowl beat the butter and sugar on medium-high speed until lightened and fluffy. Add the eggs, one at a time, and blend until combined. Pour in the mashed bananas and vanilla. Beat until incorporated scraping down the sides and bottom of the bowl as needed.
• Reduce the mixer speed to low and add the flour mixture in 3 additions alternating with the milk in 2 additions. Fold in the chocolate chips reserving a few to scatter on top.
• Spread the batter in the prepared pan. Sprinkle with reserved chocolate chips. Bake at 350°F until a toothpick comes out with no wet batter (moist crumbs are okay) about 35 to 45 minutes. DO NOT OVER-BAKE! Allow the cake to cool for 15 minutes. Remove from the pan and cool on a wire rack before frosting or serve unfrosted while still warm.

To prepare the frosting:

• In a medium bowl beat the butter on medium-high with an electric mixer until creamy and smooth. In a separate bowl whisk together the powdered sugar, cocoa powder and salt. Add the sugar mixture to the beaten butter along with 2 tablespoons cream, salt, espresso powder and vanilla. Blend on the lowest mixer setting just until combined. Or mix by hand with a wooden spoon.
• Add additional cream ½ tablespoon at a time until you reach the desired consistency. If needed add more powdered sugar for a thicker frosting. Fold the frosting a few times with a rubber spatula scraping up from the bottom of the bowl. Don’t over-whip or over-mix the frosting as that will create air bubbles and the frosting won’t be as smooth, silky and creamy.
• Spread the frosting over the cooled or slightly warm cake. Serve and enjoy!