Chocolate Chip Banana Bundt Cake
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!
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
- 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!)
- Gluten-free: Use your favorite one-to-one gluten-free flower blend in place of regular.