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.