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!
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If you often find yourself typing “ripe banana recipes NOT banana bread” into a search bar, you’re in the right place.
Because, this Banana Bread Bundt Cake with Chocolate Chips 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.
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.
Video
Recipe FAQ’s
Yes. A 10-cup Bundt pan can be converted to: 2 8×4 inch loaf pans or 18-24 standard muffins. The baking time will need to be adjusted.
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.
Absolutely. Simply thaw the bananas then mash and use as directed.
Storage
To keep your banana bread bundt cake fresh and moist, store it in an airtight container at room temperature for up to 3 days. If your kitchen runs warm or humid, you can refrigerate it instead; be sure it’s well-wrapped or sealed to prevent it from drying out.
For longer storage, wrap slices or the whole cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Variations & Substitutions
Try these variations!
- Add a teaspoon of ground cinnamon (or pumpkin spice) to the batter for a warm flavor.
- Add 2/3 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 & 1/2 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.
Banana Bread Bundt Cake
