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5 from 6 votes

Chocolate Chip Banana Bundt Cake

Delicious banana bread with chocolate chips and brown butter in bundt cake form!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 1 Cake
Calories: 5027kcal
Author: Kayla Burton


  • Bundt cake pan
  • Mixing bowls
  • Measuring spoons
  • Measuring cups/scale
  • Whisk
  • Spatula
  • Small-medium saucepan/pot
  • Cooling rack


  • ¾ cup (1½ sticks) unsalted butter
  • 1 cup light brown sugar packed
  • ½ cup granulated sugar
  • 3 large eggs room temperature
  • teaspoon vanilla extract
  • ¼ cup+2 tablespoons sour cream room temperature
  • cups (~5 medium) bananas mashed
  • cups all-purpose flour
  • teaspoons baking soda
  • teaspoons ground cinnamon
  • 1 teaspoon salt
  • ¾ cup 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.


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.
The provided nutrition information is an estimate for the entire cake, the calorie accuracy is not guaranteed.


Calories: 5027kcal | Carbohydrates: 728g | Protein: 64g | Fat: 215g | Saturated Fat: 127g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 59g | Trans Fat: 6g | Cholesterol: 949mg | Sodium: 4290mg | Potassium: 3546mg | Fiber: 34g | Sugar: 431g | Vitamin A: 5675IU | Vitamin C: 46mg | Calcium: 498mg | Iron: 28mg