Go Back
+ servings
Whole Banana Chocolate Chip Cake With Brown Butter Frosting with a slice on the side

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.
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



  • 2 cups semisweet chocolate morsels
  • 2 1/4 cups all-purpose flour
  • 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


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


Make Cake:

  • 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.

Make Frosting:

  • 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.


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