Brown Butter Banana Bundt Cake


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





  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.


This recipe has been adapted to work in my high altitude kitchen which sits just below 7000 feet.