Brown Butter Banana Bundt Cake
The name says it all. Or at least it should. This delicious Brown Butter Banana Bundt Cake, studded with semi sweet chocolate chips, is moist from the bananas, nutty from the brown butter, and is in every way delicious.
Besides. Who doesn’t love a bundt cake?
USING RIPE BANANAS
I don’t do brown bananas. And I repeat, I don’t do brown bananas. Just the thought of it gives me the willies. I can only eat a slightly under ripe banana with just a bit of green on the skin. Once it’s past that stage I either put them in a smoothie or bake with them.
BROWN (OR BROWNED) BUTTER
The secret weapon in this cake? Brown butter. Browning butter is an easy way to take the flavor in any recipe that calls for butter to another level. When you cook the butter just past the melting point, the milk solids start to toast and you end up with a golden colored butter with the most delicious nutty aroma. I like to use brown butter in sauces, toss with steamed vegetables, and it’s the secret to these chocolate chip cookies these cookies, AND these cookies. Can you tell I’m a fan of browned butter in desserts?
Take care when browning the butter as it’s quite easy to burn so keep an eye on it.
This recipe comes from an old Fine Cooking magazine that I adjusted for my high altitude kitchen. It’s splattered with batter and stained all over. I’ve made this cake so many times as it’s so versatile. It’s perfect for a brunch and is equally delicious served with a scoop of coffee ice cream to serve at a dinner party. My favorite though is to enjoy a small slice mid afternoon with a cup of English breakfast tea. Any way you serve it, you can’t go wrong!
HIGH ALTITUDE BUNDT CAKE
As all the recipes on here, this banana cake is adjusted for high altitude baking. It is a crowd pleaser and I really hope you make it and love it! xo, Kelley
This bundt cake is quite possibly my favorite cake ever. Brown butter and chocolate chips makes this banana cake a real standout. Equally perfect for brunch or dessert.
- 1 + 1/2 stick (12 tablespoons) unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 + 1/4 cup mashed very ripe bananas (about 3 large or 4 small)
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- ¼ teaspoon baking soda
- 1/4 teaspoon salt
- ¼ cup buttermilk
- 1 cup mini semi-sweet chocolate chips
- Melt the butter in a medium saucepan over medium-low heat. Once the butter is melted, cook it slowly, letting it bubble, until it smells nutty or like butterscotch and turns a deep golden hue, 5 to 10 minutes. Let the butter cool for at least 30 minutes.
- Heat oven to 350 degrees. Prepare a 10-cup Bundt pan with either a non-stick cooking spray or using a light layer of butter and flour.
- Using an electric mixer, beat together now cooled brown butter and sugar for 2 minutes until light and fluffy! Beat in eggs one at a time and then add vanilla.
- Add mashed bananas; batter may look speckled and grainy; that’s ok! Add flour, baking powder, baking soda and salt. Stir to combine.
- Add buttermilk, and mix until smooth. Fold in mini chocolate chips.
- Pour batter into the prepared bundt pan. Place cake on center rack in oven and bake until a tester inserted into cake comes out clean, about 45 minutes.
- Let cake cool in pan for about 10 minutes, then turn cake out onto a cooling rack to cool completely.
- If desired, dust with confectioners’ sugar passed through a fine mesh sieve. Serve at room temperature.
This recipe has been adapted to work in my high altitude kitchen which sits just below 7000 feet.
recipe adapted for high altitude by Mountain Mama Cooks, all photos by Fine Cooking magazine that I adjusted for my high altitude kitchen. It’s splattered with batter and stained all over. I’ve made this cake so many times as it’s so versatile. It’s perfect for a brunch and is equally delicious served with a scoop of coffee ice cream to serve at a dinner party. My favorite though is to enjoy a small slice mid afternoon with a cup of English breakfast tea. Any way you serve it, you can’t go wrong!” target=”_blank”>Deborah DeKoff