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Brown Butter Banana Chocolate Chip Bundt Cake

Barely adapted from The Best of Fine Cooking, 2010 Party Food Edition
Prep Time15 mins
Cook Time1 hr
Cool Time20 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Servings: 1 Bundt Cake
Author: The Kitchen Prep


  • 1 cup {2 sticks} unsalted butter
  • 1 ⅓ cups sugar
  • ½ teaspoon salt
  • 1 ⅔ cups all purpose flour
  • 1 ¼ teaspoon baking soda
  • 3 eggs
  • 1 cup mashed banana {about 2 medium bananas}
  • 1 teaspoon vanilla extract
  • cup mini semi-sweet chocolate chips


  • Preheat oven to 350 degrees. Prepare bundt pan* by buttering or spraying with non-stick spray. {Do a good job so that you don't have to fudge your presentation like I did!}
  • In a small saucepan, melt butter over medium-high heat. Bring it to a bubble and allow it to simmer until it starts to turn light brown and smells toffee-like or nutty. This should take about 5-7 minutes.
  • When the butter is browned, remove from heat and pour it through a fine mesh strainer into a bowl to remove the brown sediment that will form at the bottom. Set the bowl of hot melted butter aside to cool slightly.
  • Meanwhile, sift together the salt, flour and baking soda in a small bowl.
  • In another 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 and chocolate chips into the wet ingredients and fold everything together until well-combined. Don't overdo it or you'll end up with a tough cake.
  • Pour the batter into the buttered baking pan and bake for about 40-45 minutes, or until a knife or skewer inserted in the middle comes out mostly clean {a few crumbs are ok}.
  • Remove the cake from the oven and set is aside to cool for 20 minutes or so. Carefully flip over the bundt pan and give it light tap to remove the cake -- hope you have better luck than I do!


The good news is, whether in crumbs or as a whole, the cake is equally as divine!
* Making this much batter will give you either 1 large bundt cake in a 10-cup bundt pan, or 2 small bundts made with a 6-cup pan {baked for about 25 minutes}. You can also make this in muffin tins or any other cake tins you desire, but you'll have to adjust the cook time accordingly. Have I given you enough options yet?