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    Home » Dessert

    Chocolate Chip Banana Bundt Cake

    Published: Jan 21, 2016 · Modified: Apr 13, 2023 by thekitchenprep · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    Chocolate Chip Banana Bundt Cake! Moist banana cake is infused with the flavor of rich brown butter and speckled with chocolate chips in this crowd-pleasing Bundt!

    A slice of Chocolate Chip Banana Bundt Cake on a small plate with a fork.

    This post may contain affiliate links, which means that, at no extra cost to you, I may earn a small commission if you click a link and purchase an item I’ve recommended. Thanks for your support in running this blog!

    If you often find yourself typing "ripe banana recipes NOT banana bread" into a search bar, you're in the right place.

    Because, this Chocolate Chip Banana Bundt Cake blows plain banana bread out of the water.

    This moist, flavorful cake is made with common ingredients and comes together just as quickly as banana bread, which you'll appreciate once you've had your first bite and realize you'll be making it often.

    Not only is this recipe super easy, but it's also extremely flavorful thanks to the extra (but worthwhile) step of browning the butter, which lends a nutty, almost toffee-like note.

    And banana and chocolate together? Always a winning combo.

    Still have ripe bananas to use up? Try my Double Chocolate Banana Bread, Banana Coconut Bread with Lime Glaze or Almond Butter Swirl Banana Bread Squares.

    This recipe is naturally vegetarian and can be made gluten-free.

    Jump to:
    • Ingredients
    • Instructions
    • Recipe FAQ's
    • Variations & Substitutions
    • Chocolate Chip Banana Bundt Cake

    Ingredients

    • Unsalted butter
    • Granulated sugar
    • Sea salt
    • All-purpose flour
    • Baking soda
    • Eggs
    • Bananas
    • Vanilla extract
    • Semi-sweet chocolate chips. Or your favorite kind! Cinnamon chips or toffee chips would also work great in here.

    Instructions

    Preheat oven to 350°F. Prepare 10 cup Bundt pan by buttering & dusting with flour, or spraying with non-stick spray.

    In a small saucepan, melt butter over medium heat. Bring it to a bubble and allow it to simmer until it starts to turn light brown and smells nutty, about 5-7 minutes.

    Pour brown butter into a cup with a spout or a bowl; set aside to cool.

    Meanwhile, sift together the salt, flour and baking soda in a small bowl.

    In a stand mixer (or a large bowl), whisk together sugar and cooled butter until smooth. Add in the eggs, mashed banana and vanilla extract and beat until everything is well-incorporated.

    Add the flour mixture into the wet ingredients. Mix until just incorporated. Stir in chocolate chips until evenly distributed.

    Pour the batter into the prepared Bundt pan and bake for about 50 minutes, or until a knife or skewer inserted in the middle comes out mostly clean.

    Remove the cake from the oven and set it aside to cool for 15-20 minutes. Once cooled, invert over a rack or pan to remove cake.

    Recipe FAQ's

    Can I make this in a different type of pan?

    Yes. A 10-cup Bundt pan can be converted to: 2 8x4 inch loaf pans or 18-24 standard muffins. The baking time will need to be adjusted.

    Can I freeze this cake?

    Yes. Cool the cake completely, then wrap well with plastic wrap and foil to avoid freezer burn. Freeze for up to 3-4 months. Thaw to room temperature before serving.

    Can I use frozen bananas instead of fresh ones?

    Absolutely. Simply thaw the bananas then mash and use as directed.

    Variations & Substitutions

    Try these variations!

    • Add a teaspoon of ground cinnamon (or pumpkin spice) to the batter for a warm flavor.
    • Add ⅔ cup of toasted coconut flakes to the batter for a tropical twist.
    • Swirl some creamy peanut butter into the batter for a nutty addition.
    • Gild the lily: Make a simple glaze with 1 cup powdered sugar, 2 tablespoons milk & ½ teaspoon vanilla extract to drizzle over the top. (Although it doesn't even need it!)

    Diet-Specific Substitutions

    • Gluten-free: Use your favorite one-to-one gluten-free flower blend in place of regular.
    A slice of Chocolate Chip Banana Bundt Cake on a small plate with a fork.

    Chocolate Chip Banana Bundt Cake

    Dianna Muscari | The Kitchen Prep
    Chocolate Chip Banana Bundt Cake! Moist banana cake is infused with the flavor of rich brown butter and speckled with chocolate chips in this crowd-pleasing Bundt!
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Cool Time 15 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Cuisine American
    Servings 12 servings

    Equipment

    • 1 10 cup Bundt pan

    Ingredients
      

    • 1 cup unsalted butter
    • 1⅓ cups granulated sugar
    • ½ teaspoon sea salt
    • 1⅔ cups all-purpose flour
    • 1¼ teaspoon baking soda
    • 3 eggs
    • 1 cup mashed banana
    • 1 teaspoon vanilla extract
    • ⅔ cup semi-sweet chocolate chips

    Instructions
     

    • Preheat oven to 350°F. Prepare Bundt pan by buttering & dusting with flour, or spraying with non-stick spray.
    • In a small saucepan, melt butter over medium heat. Bring it to a bubble and allow it to simmer until it starts to turn light brown and smells nutty, about 5-7 minutes.
    • Pour brown butter into a cup with a spout or a bowl; set aside to cool.
    • Meanwhile, sift together the salt, flour and baking soda in a small bowl.
    • In a stand mixer (or a large bowl), whisk together sugar and cooled butter until smooth. Add in the eggs, mashed banana and vanilla extract and beat until everything is well-incorporated.
    • Add the flour mixture into the wet ingredients. Mix until just incorporated. Stir in chocolate chips until evenly distributed.
    • Pour the batter into the prepared baking pan and bake for about 50 minutes, or until a knife or skewer inserted in the middle comes out mostly clean.
    • Remove the cake from the oven and set it aside to cool for 15-20 minutes. Once cooled, invert over a rack or pan to remove cake.
    • Dust with powdered sugar if desired.

    Notes

    Barely adapted from The Best of Fine Cooking, 2010 Party Food Edition
    This recipe will produce: 
    • 1 large Bundt cake in a 10-cup Bundt pan,
    • 2 small Bundt cakes in 6-cup pans (baked for about 25 minutes).
    • 18-24 muffins 
    Variations
    • Add a teaspoon of ground cinnamon (or pumpkin spice) to the batter for a warm flavor.
    • Add ⅔ cup of toasted coconut flakes to the batter for a tropical twist.
    • Swirl some creamy peanut butter into the batter for a nutty addition.
    • Gild the lily: Make a simple glaze with 1 cup powdered sugar, 2 tablespoons milk & ½ teaspoon vanilla extract to drizzle over the top. (Although it doesn't even need it!)
    Diet-Specific Substitutions
    • Gluten-free: Use your favorite one-to-one gluten-free flower blend in place of regular.

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    Hi! I'm Dianna. I used to think cooking had to be complicated to be good, so I never considered it "my thing." Now I know that's far from true, and my mission is to create & share easy, mouthwatering recipes - from weeknight dinners to simple bites for entertaining - that anyone can make! Join me in my South Florida kitchen and let's get cooking!

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    I'm Dianna and I've been creating & sharing easy recipes with a fresh twist for 14 years!

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