Looking for a way to use up 5 bananas that have gotten too brown to eat? This Chocolate Chip Banana Bundt Cake is the perfect recipe for you! It's super easy to whip up and will leave your house smelling amazing! The brown butter in the batter pairs incredibly with the bananas and the sour cream helps give it the most tender crumb. This delicious cake is my favorite way to use up my overripe bananas!
If you love these flavors and have sourdough discard you want to put to good use, try my Sourdough Discard Banana Bread recipe! Perhaps you want an extra fruity banana bread? Then my Blueberry Banana Muffins are for you! Or, if you enjoy bananas with chocolate hazelnut spread, check out my Banana Nutella Muffins!
Why We Love This Banana Bundt Cake Recipe
- This is a great recipe to turn your brown bananas into something super delicious!
- This banana cake can be enjoyed any time of day, whether it be for breakfast, brunch, dessert or a snack.
- It has chocolate chips for an extra sweet banana chocolate treat, but can also be made without them!
- It's very simple and doesn't require any special baking equipment.
Looking for more delicious banana recipes?
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Sour cream
- Overripe bananas
- All purpose flour
- Baking soda
- Ground cinnamon
- Semi-sweet chocolate chips
See recipe card below for quantities.
Substitutions & Variations
Feel free to use chopped walnuts, dark chocolate chips, or a different mix-in other than semi-sweet chocolate chips.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Want to try this flavor combination but only have about 3 brown bananas on hand? My Banoffee Cupcakes have brown butter, whipped chocolate ganache frosting, and a dulce de leche filling!
Step by Step Instructions
Step One (Picture 1 above) - Before you start baking, brown the butter in a skillet over medium/low heat. Continuously stir it with a spatula until the boiling calms and it gives off a nutty aroma. Transfer it to a heat-proof bowl and let it cool. While it's cooling, mash the bananas in a medium bowl with a fork or masher.
Step Two (Picture 2 above) - In a separate bowl, whisk together the flour, baking soda, cinnamon and salt.
Step Three (Picture 3 above) - When the browned butter has reached room temperature, add it to a large bowl and whisk in the sugars really well. Then mix in the eggs, vanilla extract, sour cream and mashed bananas.
Step Four (Picture 4 above) - Gently fold the dry ingredients into the wet ingredients just until the flour streaks disappear. Finally, stir the chocolate chips into the cake batter.
Grease your bundt cake pan super well (get all the nooks and crannies) and then pour the batter into it. Bake the chocolate chip banana bundt cake at 350°F until a toothpick comes out clean (about 45-55 minutes). If it seems like the top is browning too quickly, place a sheet of aluminum foil over it while it finishes baking.
Tip #1 - Weigh dry ingredients with a scale. It's really easy to measure inaccurately in cups since flour is packable. Even if it doesn't seem like you've packed the flour, it can be off by quite a bit! Over-measuring can yield cake that is too dense or dry. Use a food scale to accurately weigh it in grams to eliminate this issue.
Tip #2 - Coat your bundt pan with non-stick baking spray that contains flour. I swear by this spray - my bundt cakes always come out perfect when I use it! Be sure to spray the entire inside of the pan.
Tip #3 - Don't over or under-bake the cake. As soon as a toothpick comes out clean in all areas of the cake, remove it from the oven. If there's still a lot of raw batter in the middle so that the toothpick is goopy, it's under-baked and you may have a bit of rawish cake after it's cooled. On the other hand, if you bake it for too long, it'll dry out or burn.
Tip #4 - Be careful flipping it out of the pan! Cake shrinks a bit as it cools which allows it to pull away from the pan. You want to give it enough time to cool so that it isn't sticking or super fragile. When the pan is just warm to touch, place a cooling rack or plate on top and then invert them so that the cake falls onto the plate in one piece. Let it finish cooling on the wire rack.
Tip #5 - Make the cake the night before and enjoy it for breakfast the next day! Letting it sit overnight brings out the brown butter and banana flavor even more!
Instead of non-stick flour spray, you can coat the pan with soft, unsalted butter. Use a paper towel to wipe it around the inside of the pan, coating all of the cracks really well. Then, sprinkle a mixture of cinnamon and sugar inside so that it sticks to the butter.
No, feel free to use melted butter instead. It won't be quite as flavorful without the browned butter, though!
Absolutely! This recipe is delicious as a plain banana bundt cake as well.
Of course! I'd suggest cream cheese frosting, chocolate ganache or brown sugar glaze.
Room Temperature - This banana chocolate chip bundt cake can be stored in an airtight container at room temperature for 3-5 days.
Refrigerator - Storing cake in the refrigerator can dry it out, but this can be kept here in an airtight container for 1 week.
Freezing Instructions - Let the cake cool completely and then wrap it tightly in a freezer-safe bag or plastic wrap. I recommend slicing it up and wrapping the slices individually so that they're easier to serve and don't stick together when frozen. The cake can be frozen for up to 1 month, just let it thaw at room temperature or in the microwave for 20-30 seconds before serving.
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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) (170 g) unsalted butter
- 1 cup (200 g) light brown sugar packed
- ½ cup (100 g) granulated sugar
- 3 large (3 large) eggs room temperature
- 2¼ teaspoon (2¼ teaspoon) vanilla extract
- ¼ cup+2 tablespoons (90 g) sour cream room temperature
- 2¼ cups (~5 medium) (525 g) bananas mashed
- 2¼ cups (281 g) all-purpose flour
- 1½ teaspoons (1½ teaspoons) baking soda
- 1½ teaspoons (1½ teaspoons) ground cinnamon
- 1 teaspoon (1 teaspoon) salt
- ¾ cup (128 g) 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 the cake until the top is light brown and a toothpick inserted in the middle comes out clean (about 45-55 minutes).
- 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.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.