Banana Chocolate Chip Cake With Brown Butter Frosting
Banana chocolate chip cake is a moist, rich, and abundantly scrumptious cake that’ll change the nature of your entire relationship with banana bread.
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 20minutes
Cook Time 30minutes
Cooling time 15minutes
Total Time 1hour5minutes
2cups semisweet chocolate morsels
2 1/4cupsall-purpose flour
1 1/2cupsmashed ripe bananas
2 teaspoonsvanilla extract
2sticksunsalted butter,at room temperature
1 1/2cupsgranulated sugar
2 largeeggs,at room temperature
12 tablespoonsunsalted butter
4-4 1/2cupsconfectioners' sugar,sifted
Preheat oven to 350 degrees. Line the bottom of 2-9 inch cake pans with parchment paper and butter and flour, tapping out any excess flour
Pour the chocolate chips in a mixing bowl. Remove 2 tablespoons of measured out 2 1/4 cups flour (do not add any extra flour) and toss with chocolate chips to coat.
In another mixing bowl, whisk together flour, baking soda, baking powder, salt; set aside.
In a small mixing bowl, stir together the mashed bananas, vanilla extract, and buttermilk; set aside.
Cream together sugar and butter in the bowl of a stand-up mixer until light and fluffy, about 3 minutes. Add eggs one at a time, beating to combine, after each addition. Add the flour mixture alternatingly with the banana mixture in 3 additions beating after each addition just until combined. Pour batter into prepared cake pans.
Bake cakes in preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out with just a few moist crumbs. Cake tops will be golden brown on tops. Cool cakes on a wire rack for 15 minutes then turn out onto rack and cool completely.
Heat the butter in a 12-inch skillet over medium heat until, stirring with a rubber spatula, until it's golden brown, about 8-10 minutes.
Add the powdered sugar to the bowl of a stand-up mixer. Add the browned butter and vanilla. Mix on low until incorporated.
Mix in 3 tablespoons of cream. Add more cream as necessary to achieve desired consistency. Beat on medium speed unti light and creamy, about 3 minutes.
Place cake on a plate and frost. Press mini chocolate chips onto sides of cake. Refrigerate cake overnight. Allow cake to come to room temperature and serve.