Brown Butter Banana Bundt Cake with Chocolate Chips
The name says it all. Or at least it should. This delicious cake, studded with semi sweet chocolate, is moist from the bananas, nutty from the brown butter, and the delicious cake comes in form of a bundt. This cake is like a grown up version of banana bread. The same ingredients but with a little more sophistication.
I mean, who doesn’t love a bundt cake?
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.
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 my chocolate chip cookies. 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!Print
This bundt cake is quite possibly my favorite cake ever. Brown butter and chocolate chips makes this banana cake a real standout. Perfect for serving at a brunch or after dinner dessert.
- 1 cup (2 sticks) butter
- 1 1/4 cups sugar
- 3 large eggs
- 1 cup finely mashed ripe bananas (about 3 medium bananas)
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 2/3 cup mini semi sweet chocolate chips
- Heat the oven to 350F degrees.
- Butter and flour a 10-cup bundt pan.
- 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 until it’s warm, 5 to 10 min.
- Using a whisk, stir the sugar and eggs into the butter. Whisk until the mixture is smooth, 30 to 60 seconds.
- Whisk in the mashed bananas, vanilla, and salt.
- Sift the flour and baking soda directly onto the batter. Pour the chocolate chips over the flour. Using a rubber spatula, stir just until the batter is uniformly combined taking care not to over mix.
- Spoon the batter into the prepared pan, spreading it evenly with the rubber spatula. Bake until a skewer inserted in the center comes out with only moist crumbs clinging to it, about 45 min.
- Set the pan on a rack to cool for 15 minutes. Invert the cake onto the rack and remove the pan. Let cool until just warm and then serve.
This recipe has been adapted to work in my high altitude kitchen which sits just below 7000 feet. For the original recipe you can find it here.