Instructions

1. 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.
2. 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.
3. 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.
4. Add mashed bananas; batter may look speckled and grainy; that’s ok! Add flour, baking powder, baking soda and salt. Stir to combine.
5. Add buttermilk, and mix until smooth. Fold in mini chocolate chips.
6. 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.
7. Let cake cool in pan for about 10 minutes, then turn cake out onto a cooling rack to cool completely.
8. If desired, dust with confectioners’ sugar passed through a fine mesh sieve. Serve at room temperature.