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Whole Banana Chocolate Chip Cake With Brown Butter Frosting with a slice on the side
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Banana Chocolate Chip Cake With Brown Butter Frosting

This banana chocolate chip cake is soft, ultra-moist, and packed with rich chocolate chips. An easy, cozy cake recipe everyone loves!
Course Dessert
Cuisine American
Keyword Banana Chocolate Chip Cake, Banana Chocolate Chip Cake Recipe, How Do I Make Banana Chocolate Chip Cake, How To Make Banana Chocolate Chip Cake
Prep Time 20 minutes
Cook Time 30 minutes
Cooling time 15 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 823kcal
Author Kathleen

Ingredients

Cake:

  • 2 cups semisweet chocolate morsels
  • 2 1/4 cups all-purpose flour, divided
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups mashed ripe bananas
  • 1/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 sticks unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs, at room temperature

Frosting:

  • 12 tablespoons unsalted butter
  • 4-4 1/2 cups confectioners' sugar, sifted
  • 2 teaspoons vanilla extract
  • 3-6 tablespoons heavy cream
US Customary - Metric

Instructions

Make Cake:

  • Prep. Preheat oven to 350°F (177ºC). Line the bottoms of two 9-inch cake pans with parchment paper, then butter and flour the pans.
  • Prep the chocolate chips. Measure the 2 1/4 cups flour for the cake, then remove 2 tablespoons and toss it with the chocolate chips (2 cups). Set aside.
  • Mix dry. In a mixing bowl, whisk together the remaining flour, baking soda (3/4 teaspoon), baking powder (1 teaspoon), and salt (1/2 teaspoon).
  • Mix wet. In another bowl, stir together the mashed bananas (1 1/2 cups), buttermilk (1/4 cup), and vanilla (2 teaspoons).
  • Cream. Using a stand mixer or hand mixer, beat the butter (2 sticks) and sugar (1 1/2 cups) together for about 3 minutes, until light and fluffy.
    Add the eggs (2) one at a time, mixing well after each addition.
  • Combine. Add the flour mixture and banana mixture in alternating additions, mixing just until combined. The batter will be thick—this is exactly what you want.
  • Fold. Fold in the chocolate chips just until evenly distributed and any flour remaining in the bowl just until evenly distributed.
  • Bake. Divide the batter evenly between the pans. Bake for 30–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool. Let the cakes cool in the pans for 15–20 minutes, then turn out onto a wire rack to cool completely.

Make Frosting:

  • Brown butter. Cook the butter (12 tablespoons) in a skillet over medium heat, stirring frequently, until it turns golden brown and smells nutty, about 8–10 minutes. Watch closely so it doesn’t burn. Let cool slightly.
  • Mix. Add the powdered sugar (4-4 1/2 cups) to a mixing bowl. Pour in the brown butter and vanilla (2 teaspoons) and mix on low until combined.
  • Adjust. Add 3 tablespoons of cream, then more as needed until the frosting is smooth and spreadable. Beat until light and creamy.

Assemble

  • Frost. Place one cake layer on a plate, frost the top, then add the second layer and frost the top and sides. Press mini chocolate chips onto the sides, if desired.
  • Chill (optional). Refrigerate overnight for the best flavor, then bring to room temperature before serving.

Notes

  1. Let the brown butter cool before frosting. If it’s too warm, the frosting will be too loose. Slightly cooled butter creates a thicker, spreadable consistency.
  2. This cake is even better the next day. Letting it rest overnight in the fridge gives the flavors time to deepen and meld together.
  3. Don’t overmix the batter. Mix just until combined to keep the crumb soft and tender.

Nutrition

Serving: 1/12 of the recipe | Calories: 823kcal | Carbohydrates: 111g | Protein: 6g | Fat: 41g | Saturated Fat: 25g | Cholesterol: 109mg | Sodium: 193mg | Potassium: 356mg | Fiber: 4g | Sugar: 84g | Vitamin A: 962IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 3mg