My Recipe Box

Brown-Butter Banana Cake with Chocolate Chips

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Serves twelve.

Yields 1 bundt cake.

  • To learn more, read:
    Moist, Tender Snack Cakes
  • by Nicole Rees from Fine Cooking
    Issue 68

  • 1/2 lb. (1 cup) unsalted butter; more for the pan
  • 1-1/3 cups granulated sugar
  • 3 large eggs
  • 1 cup finely mashed ripe bananas (2 medium bananas)
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. table salt
  • 7-1/2 oz. (12/3 cups) unbleached all-purpose flour; more for the pan
  • 1-1/4 tsp. baking soda
  • 2/3 cup mini semisweet chocolate chips

Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 10-cup decorative tube or bundt pan. Tap out any excess flour.

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. If the butter splatters, reduce the heat to low. Remove the pan from the heat and pour the browned butter through a fine sieve into a medium bowl and discard the bits in the sieve. Let the butter cool until it’s very warm rather than boiling hot, 5 to 10 min.

Using a whisk, stir the sugar and eggs into the butter. (Since the butter is quite warm, you can use cold eggs for this.) Whisk until the mixture is smooth (the sugar may still be somewhat grainy), 30 to 60 seconds. Whisk in the mashed bananas, vanilla, and salt. Sift the flour and baking soda directly onto the batter. Pour the chocolate chips over the flour. Using a rubber spatula, stir just until the batter is uniformly combined. Don’t overmix.

Spoon the batter into the prepared 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, 42 to 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 until just warm and then serve immediately or wrap well in plastic and store at room temperature for up to five days.

Photo: Scott Phillips

Hands down my family's favorite. I usually double the recipe and try to give the second one away if I can sneak it out of the house. I've been making this recipe since I first received the issue many years ago. The butter makes all the difference in the world.

I'm giving this recipe 5 stars bec inspite of the extra step of melting & browning the butter, it is a pretty easy recipe to do with very few ingredients & the outcome is a wonderful cake. I would definitely recommend making this one. You won't regret. I think this will be great for breakfast or as a snack or even as a dessert. Really GOOD! The only step that I was not so sure about was when it was time to stop browning the butter. Although my cake came out good this time, taste wise & all, I think I will brown the butter a little bit more next time for a more intense nutty flavor.

#9 of my 75 Recipes. Tasty cake - definitely worth the step of browing the butter because it gave such a nice nutty flavour. I think next time I'd probably reduce the amount of butter because to me the cake seemed a little greasy - or maybe I'm just used to lower fat banana bread recipes!

BEST banana bread recipe EVER! This requires more work than most other banana bread recipes, but it is so worth it. I've made it several times for different events and always get rave reviews. Love it!

I love Nicole Rees but this recipe, not so much. It was very difficult to tell when it was done, and it was sticky. Not her finest work.

I made this cake yesterday, it was amazing! The flavors (browned butter, bananas and choco chips) reminded me of a chocolate chip banana cookie. This is soooo moist and good I'll be making this over and over again!

Really delicious - making it for the 4th time - easy to follow directions as usual from Nicole Rees & FC - Tks again (i'm running out of ripe bananas...)

Best banana cake i ever made. A must try!

Excellent.

This is simply put, the BEST banana cake, ever. I've been doing this recipe for a couple of years now, with great success. The brown butter is really easy to make, do not get scared from reading the recipe, you can't miss it. I know it's done when I see some lightly browned bits attached at the bottom of the pan.

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