Espresso-Brown Butter Banana Bundt Cake
Espresso-Brown Butter Banana Bundt Cake. Need I say more?
Did I ever tell you the story about my friend, Mel, and her affinity for bundt cakes? It all started the year my first son was born. A small group of friends got together to watch Monday Night Football on a regular basis and Mel’s contribution was always dessert. And more often than not, it was a bundt cake. It sort of became a thing. Each week she’d make a new bundt cake trying to outdo the week before. In fact, her Pistachio Cake is famous in our house. It’s a frequent request from my better half. To this day whenever we get together with Mel and her husband and she asks what she can bring, I don’t hesitate my reply, “a bundt”.
What is it about bundt cakes? They’re so beloved by all. (And don’t tell me you don’t like bundt cakes because it will force me to break up with you.) The shape is iconic, they’re simple to make and I know this sounds weird but they’re comfortable. Can a cake be comfortable? Whatever. Bundt cakes just feel right. They’re so not pretentious and it doesn’t matter if they’re on a buffet table at church or the centerpiece dessert at the end of a sit down dinner, bundt cakes rule. And you can quote me on that.
And this particular bundt cake? Well, it’s downright amaze balls. No really, it is. Ask my son’s 7-year old friend. He told me (between mouthfuls) yesterday afternoon that is was the best cake he’s ever had. I take that with a grain of salt because this kid is smart- he knows flattery wins and chances were that as long as he kept slinging accolades, the more cake I’d let him eat. (It worked.) But really, you guys, this cake is off the charts. Espresso powder, brown butter (swoon), ripe bananas and chocolate chips all baked together in a pretty little bundt cake. And if that wasn’t enough, this thing is dripping with espresso glaze.
Make this for Monday night football. Or make it this weekend for friends. Or drop what you’re doing right this very second and go make it now. Eat one slice and share the rest with friends and your family or take the whole damn thing into your closet with a fork, shut the door and eat it in the dark.
What? I’ve never done that…Print
For the cake:
- 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 teaspoons espresso powder
- 2/3 cup chocolate chips (dark or milk work great here)
For the glaze:
- 1 cup powdered sugar
- 1/2–1 teaspoon espresso powder
- 1/2 teaspoon vanilla
- 1 tablespoon milk
- 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.
- Once the butter is cool, transfer it to a large bowl and whisk in the sugar and eggs until nice and smooth. Then stir in mashed bananas, vanilla and salt.
- Sift the flour, baking soda and expresso powder directly onto the batter; stir just to combine. Gently stir in the chocolate chips.
- Spoon the batter into the prepared bundt 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 completely.
- To make the glaze, stir together the powdered sugar, espresso powder, vanilla and milk. Use more espresso powder if you like a stronger coffee flavor. Adjust with milk and/or powdered sugar to achieve desired consistency. Drizzle glaze over completely cool bundt cake.
- Slice and enjoy!