Are you thinking about tossing those 5 bananas that you forgot about in your pantry and are now too brown to eat? Don't throw them away! Make this Chocolate Chip Banana Bundt Cake instead! It's quick, easy, and delicious - filled with chocolate chips, bananas, and brown butter, and made in a beautiful bundt pan!
I'll admit, sometimes I intentionally buy bananas just to bake with so I let them turn to really ripe bananas. However, this recipe came to life when I did it unintentionally. Usually my banana recipes only use 3 bananas max, but this time I had 5! I could've used a few and thrown the rest in the freezer for future smoothies, but I decided to bake 1 thing with all 5. They fit perfectly into this bundt cake recipe!
I grew up loving banana bread! My grandma made it all the time and each bite was always more amazing than the last. I've tried so many times to recreate her banana bread, but it's just never the same without grandma's love! As I started to see brown butter be used more and more, I decided to try making banana bread with brown butter. It adds the best flavor and is probably as close to grandma's love as I'll get! It uses sour cream too which helps the texture be super moi-- uh, not dry! I also added chocolate chips to make it extra sweet!
Tips & Storage:
- Grease the bundt pan really well!! This is super important so that the cake doesn't stick and ruin the shape when you go to remove it from the pan.
- I used the Nordic Ware Vintage Star Bundt Pan for the cake in these photos. If you want a more traditional shape, I also enjoy my Wilton pan!
- If you don't want to brown the butter, an equal amount of room temperature butter can be used instead.
- The chocolate chips can be left out or replaced with something else (maybe walnuts?) This recipe calls for semi sweet chocolate chips, but you could also use milk or dark chocolate chips instead!
- Feel free to add an icing to this cake! I recommend a cream cheese frosting.
- Store this cake in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or the freezer for up to 1 month.
(This post contains affiliate links, meaning that I could earn from purchases made through them. It doesn't add any extra cost to you, but it does help support this blog!)
Did you try this recipe?
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Chocolate Chip Banana Bundt Cake
- Bundt cake pan
- Mixing bowls
- Measuring spoons
- Measuring cups/scale
- Small-medium saucepan/pot
- Cooling rack
- ¾ cup (1½ sticks/170g) unsalted butter
- 1 cup (200g) light brown sugar packed
- ½ cup (100g) granulated sugar
- 3 large eggs room temperature
- 2¼ teaspoon vanilla extract
- ¼ cup+2 tablespoons sour cream room temperature
- 2¼ cups (525g/~5 medium) bananas mashed
- 2¼ cups (281g) all-purpose flour
- 1½ teaspoons baking soda
- 1½ teaspoons ground cinnamon
- 1 teaspoon salt
- ¾ cup (128g) semi-sweet chocolate chips
- Preheat oven to 350°F and grease a bundt cake pan extremely well.
- Brown the butter in a small-medium saucepan or pot over low-medium heat until it bubbles to brown bits and gives off a nutty aroma. Remove it from the heat, transfer it to a large mixing bowl, and let it cool. (You can set it in the refrigerator to help speed up the cooling)
- While the butter is cooling, mash your bananas and, in a separate bowl, whisk together your dry ingredients (flour, baking soda, cinnamon, and salt).
- When the butter is about room temperature, whisk the sugars in really well (~2 minutes). Mix in the eggs one at a time, and then the vanilla and sour cream. Stir in the mashed bananas.
- Gently stir the dry ingredients into the wet ingredients just until the flour streaks have all disappeared. Then, fold in the chocolate chips.
- Evenly pour the batter into the bundt pan and smooth the top with a spatula.
- Bake for 50-60 minutes or until the top is light brown and a toothpick inserted in the middle comes out clean.
- Let the cake cool in the pan for about 20 minutes. If it looks like it stuck to the sides a bit, carefully run a butter knife around the edges. Then, with a cooling rack on top of the pan (upside-down), flip the cake so that it comes out of the pan and is sitting on the cooling rack.