Jump to Recipe Print RecipeAs I flipped through an old recipe book, a familiar scent wafted through my memories—the nutty aroma of brown butter mingling with warm bananas. That’s when I knew I had to revisit a cherished classic: the Brown Butter Banana Chocolate Chip Sheet Cake. This moist and tender cake combines the irresistible sweetness of overripe bananas and rich chocolate chips, creating a dessert that practically begs to be shared at gatherings or enjoyed on a cozy evening. With just a few simple steps, you can whip up this delightful treat that’s not only a crowd-pleaser but also boasts a heavenly cream cheese frosting to elevate each bite. Are you ready to fill your kitchen with delightful scents and indulge in a slice? Let’s dive into this baking adventure! Why is this cake a must-bake? Irresistible Flavor: This cake features the delightful combination of nutty brown butter and the natural sweetness from overripe bananas, creating a melt-in-your-mouth experience that’s hard to resist. Quick and Easy: With just a handful of ingredients, making this cake is a breeze. No fancy techniques required—even novice bakers will shine! Crowd-Pleasing: Perfect for any occasion, whether it’s a birthday party or a cozy family dinner, this cake is sure to impress and satisfy. Creamy Finish: The cream cheese frosting adds a perfect balance of tanginess that complements the rich flavors of the cake, ensuring each bite is pure bliss. Make-Ahead Convenience: Bake it a day in advance and let the flavors meld for even more delicious results. It pairs wonderfully with a scoop of ice cream or a cup of coffee, just like the Cajun Honey Butter Salmon complements a hearty meal! Brown Butter Banana Chocolate Chip Ingredients • Get ready to create the perfect Brown Butter Banana Chocolate Chip Sheet Cake with these essential ingredients! For the Cake Bananas – 5 extremely ripe (even brown) bananas, mashed. Provides natural sweetness and moisture; overripe bananas enhance flavor. Unsalted Butter – 3/4 cup (1 1/2 sticks), melted and browned. Adds a nutty, toasted flavor that elevates the cake. Eggs – 3, room temperature. Contributes to structure and moisture; room temperature helps them blend better. Non-fat Greek Yogurt – 9 ounces. Keeps the cake moist and creates a tender crumb; can be substituted with regular yogurt. Vanilla Extract – 3 teaspoons. Enhances flavor; use pure vanilla for best results. All-purpose Flour – 2 1/2 cups. Provides structure; can be replaced with gluten-free flour 1:1 if needed. Baking Soda – 2 teaspoons. Acts as a leavening agent; ensure it’s fresh for best results. Granulated Sugar – 1 cup + 2 tablespoons. Sweetens the batter while contributing to moisture. Salt – 1 1/2 teaspoons. Enhances flavor; balances the sweetness of the cake. Mini Chocolate Chips – 2 cups. Adds pockets of chocolate delight; can substitute with dark or milk chocolate chips. For the Cream Cheese Frosting Cream Cheese – 4 ounces, room temperature. Provides a tangy base for the frosting; important for optimal texture when blended. Unsalted Butter – 1/2 cup, room temperature. Adds creaminess to the frosting. Powdered Sugar – 3 cups. Sweetens and thickens the frosting; sift to avoid lumps. Vanilla Extract – 2 teaspoons. Rounds out the sweetness with additional flavor. Salt – 1/2 teaspoon. Balances sweetness in the frosting. Whole Milk – 1-2 tablespoons. Adjust to achieve desired frosting consistency; can use any milk or milk alternative. Chopped Walnuts – Optional. Adds a crunchy texture and nuttiness to the visual and taste profile. Step‑by‑Step Instructions for Brown Butter Banana Chocolate Chip Sheet Cake Step 1: Preheat and Prepare Begin by preheating your oven to 350ºF (175ºC). Prepare a 9 x 13 inch sheet pan by greasing it with butter or oil and lining the bottom with parchment paper for easy cake removal. This simple step is crucial to ensure your Brown Butter Banana Chocolate Chip cake doesn’t stick and comes out perfectly every time. Step 2: Brown the Butter In a medium saucepan, melt 3/4 cup of unsalted butter over medium heat. Continue to whisk constantly as the butter simmers and froths, watching for it to turn golden brown and emit a lovely nutty aroma, about 5–7 minutes. Make sure to remove it from the heat promptly to avoid burning; this step brings out the rich flavor for your cake. Step 3: Combine Wet Ingredients In a large mixing bowl, combine the mashed bananas with the browned butter, stirring until well blended. Add in 3 room temperature eggs, 9 ounces of non-fat Greek yogurt, and 3 teaspoons of vanilla extract. Mix everything thoroughly until your mixture is creamy and smooth, building a flavorful base for the Brown Butter Banana Chocolate Chip cake. Step 4: Mix Dry Ingredients In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 2 teaspoons of baking soda, 1 1/2 teaspoons of salt, and 1 cup plus 2 tablespoons of granulated sugar. This step ensures that all your dry ingredients are evenly distributed, resulting in a uniform rise and texture. Gradually fold the dry ingredients into the wet mixture until just combined; avoid overmixing to keep the cake airy. Step 5: Stir in the Chocolate Chips Gently fold 2 cups of mini chocolate chips into the batter using a spatula. This step is where the magic happens, as pockets of chocolate will delight you in each bite of the Brown Butter Banana Chocolate Chip cake. Ensure the chips are evenly dispersed throughout the batter for maximum chocolate goodness. Step 6: Bake the Cake Pour the batter into the prepared sheet pan, spreading it out evenly with your spatula. Place the pan in your preheated oven and bake for about 40 minutes. Check for doneness by inserting a knife into the center; it should come out clean or with just a few crumbs attached. The cake should spring back when lightly touched. Step 7: Cool the Cake Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely. This cooling process is vital for achieving the perfect texture and makes it easier to frost later, ensuring your Brown Butter Banana Chocolate Chip cake is ready for its delicious cream cheese topping. What to Serve with Brown Butter Banana Chocolate Chip Sheet Cake? Indulging in this delightful cake is a treat on its own, but pairing it with the right accompaniments takes the experience to a whole new level. Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds a deliciously cool contrast to the warm, rich cake, perfect for satisfying your sweet tooth. Fresh Berries: Bright, juicy berries like strawberries or raspberries offer a refreshing burst of flavor that complements the cake’s sweet and nutty notes effortlessly. Coffee: Sipping a warm cup of coffee enhances the cake’s flavors while providing a satisfying balance, making for a delightful afternoon pick-me-up. Caramel Sauce: Drizzling warm caramel sauce on top adds an extra layer of sweetness and decadence, turning each slice into an indulgent dessert experience. Coconut Whipped Cream: For a light yet flavorful addition, coconut whipped cream adds a tropical twist that pairs wonderfully with the cake’s warmth and richness. Chocolate Milk: For a nostalgic touch, serve a glass of chocolate milk—its creaminess harmonizes perfectly with the chocolate chips and banana flavors. Each pairing enhances the mouthwatering allure of the Brown Butter Banana Chocolate Chip Sheet Cake, ensuring your dessert table is nothing short of spectacular! Expert Tips for Brown Butter Banana Chocolate Chip Cake Banana Selection: Ensure you use super ripe bananas. The browner, the better! They provide maximum natural sweetness and enhance the cake’s flavor. Room Temperature Ingredients: For a smoother batter, let your eggs and yogurt sit at room temperature beforehand. This ensures they blend seamlessly with the brown butter. Mind the Mixing: Avoid overmixing once you combine the dry and wet ingredients. Overmixing can lead to a denser cake, which we want to avoid for this fluffy Brown Butter Banana Chocolate Chip delight! Grease and Line: Don’t skip lining your pan with parchment paper after greasing. It makes for easy removal and helps keep the cake intact. Cooling Time: Allow the cake to cool completely before frosting. This prevents the cream cheese frosting from melting off and ensures a beautiful presentation. How to Store and Freeze Brown Butter Banana Chocolate Chip Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days to maintain its moist texture and flavor. Fridge: If not consumed within 3 days, refrigerate the cake in an airtight container for up to a week. Bring it to room temperature before serving for the best taste. Freezer: For longer storage, freeze the cake (without frosting) for up to three months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Reheating: Thaw in the refrigerator overnight, then enjoy at room temperature, or warm it gently in the microwave for a few seconds to revive its softness. Make Ahead Options Preparing the Brown Butter Banana Chocolate Chip Sheet Cake ahead of time is a fantastic way to save yourself valuable moments on busy days! You can make the cake itself up to 24 hours ahead—simply allow it to cool completely, then wrap it well in plastic wrap and store it at room temperature. For the cream cheese frosting, mix it up to 3 days in advance and keep it refrigerated in an airtight container. When you’re ready to serve, let the frosting sit at room temperature for about 30 minutes to soften, then spread it over the cake for that creamy finish. This make-ahead approach ensures your cake maintains its moist, delectable texture, so you can enjoy sweet, homemade bliss with minimal stress! Brown Butter Banana Chocolate Chip Variations Feel free to explore these delightful twists and turns to customize your cake experience, each bringing its unique touch! Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make this cake suitable for gluten-sensitive friends and family. Nut Variety: Add in chopped walnuts or pecans for a delightful crunch and added flavor—a playful twist that enhances the cake’s texture. Flavor Boost: Try swapping in almond extract instead of vanilla for a lovely aromatic flavor that dances beautifully with the bananas. Chocolate Lovers: For an extra chocolatey cake, use dark chocolate chips or even chocolate chunks. The richer flavor will delight any chocoholic. Banana-Free: For a change, replace mashed bananas with unsweetened applesauce. This keeps the cake moist while offering a different flavor profile. Layered Delight: Bake the batter in two round pans for a layer cake. Stack them with cream cheese frosting in between for a stunning presentation. Spiced Up: Enhance the cake with a pinch of cinnamon or nutmeg in the batter for a warm, spiced flavor that makes it perfect for the fall season. Frosting Twist: Instead of cream cheese frosting, use a whipped chocolate ganache on top for an indulgent, silky finish that pairs perfectly with the cake’s flavor. For ideas on foundational ingredients, check out my favorite Chocolate Banana Protein smoothie recipe or consider a delightful dessert like Cinnamon Sugar Chips as a tasty snack before diving into this delightful cake! Brown Butter Banana Chocolate Chip Sheet Cake Recipe FAQs What kind of bananas should I use? Absolutely, for this cake, you want to use 5 extremely ripe bananas, even if they are browning. The overripe bananas provide natural sweetness and moisture, elevating the cake’s flavor to create that melt-in-your-mouth experience. How should I store the cake after baking? You can store your Brown Butter Banana Chocolate Chip Sheet Cake in an airtight container at room temperature for up to 3 days. If it lasts longer, refrigerate it for up to a week. Just remember to bring it back to room temperature before enjoying for the best flavor! Can I freeze the cake? Yes, you can! To freeze, wrap the unfrosted cake tightly in plastic wrap and then in aluminum foil, and it can be stored in the freezer for up to three months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight. Once thawed, feel free to top it with cream cheese frosting! What if my batter is too thick? If your batter seems too thick, you can add a splash of milk or an extra tablespoon of yogurt to help loosen it up. Remember, the batter should be thick but pourable. Mixing too much can lead to a denser cake, so be gentle while incorporating any additional liquid. Are there any dietary considerations I should be aware of? For those with dietary restrictions, this cake can easily be made gluten-free by substituting all-purpose flour with a 1:1 gluten-free blend. Additionally, check the labels of your mini chocolate chips and Greek yogurt to ensure they’re free from allergens if you’re serving anyone with food sensitivities. Can I add nuts to the cake? Very! You can definitely fold in some chopped walnuts or pecans if you’d like. This will not only add a complementary crunch but also enhance the nuttiness of the brown butter flavor. Just make sure to adjust the amount of chocolate chips accordingly if you do add nuts! Irresistible Brown Butter Banana Chocolate Chip Bliss Cake Enjoy a slice of this Brown Butter Banana Chocolate Chip cake, featuring nutty brown butter and sweet overripe bananas. Perfect for gatherings! Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 40 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr 10 minutes mins Servings: 12 slicesCourse: DessertsCuisine: AmericanCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake5 extremely ripe bananas, mashed Provides natural sweetness and moisture; overripe bananas enhance flavor.3/4 cup unsalted butter, melted and browned Adds a nutty, toasted flavor that elevates the cake.3 eggs, room temperature Contributes to structure and moisture; room temperature helps them blend better.9 ounces non-fat Greek yogurt Keeps the cake moist and creates a tender crumb.3 teaspoons vanilla extract Enhances flavor; use pure vanilla for best results.2 1/2 cups all-purpose flour Provides structure; can be replaced with gluten-free flour 1:1 if needed.2 teaspoons baking soda Acts as a leavening agent; ensure it’s fresh for best results.1 cup + 2 tablespoons granulated sugar Sweetens the batter while contributing to moisture.1 1/2 teaspoons salt Enhances flavor; balances the sweetness of the cake.2 cups mini chocolate chips Adds pockets of chocolate delight.For the Cream Cheese Frosting4 ounces cream cheese, room temperature Provides a tangy base for the frosting.1/2 cup unsalted butter, room temperature Adds creaminess to the frosting.3 cups powdered sugar Sweetens and thickens the frosting; sift to avoid lumps.2 teaspoons vanilla extract Rounds out the sweetness with additional flavor.1/2 teaspoon salt Balances sweetness in the frosting.1-2 tablespoons whole milk Adjust to achieve desired frosting consistency.chopped walnuts Optional. Adds a crunchy texture and nuttiness. Equipment 9 x 13 inch sheet panmedium saucepanLarge mixing bowlspatula Method Step-by-Step InstructionsPreheat your oven to 350ºF (175ºC) and prepare a 9 x 13 inch sheet pan by greasing it and lining with parchment paper.In a medium saucepan, melt 3/4 cup of unsalted butter over medium heat, whisking constantly until golden brown and nutty, about 5-7 minutes.Combine mashed bananas with browned butter in a large mixing bowl, then add eggs, Greek yogurt, and vanilla extract. Mix until smooth.In a separate bowl, whisk together flour, baking soda, salt, and granulated sugar, then gradually fold into the wet mixture until just combined.Fold in mini chocolate chips using a spatula until evenly distributed throughout the batter.Pour the batter into the prepared pan and bake for about 40 minutes, checking for doneness.Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Nutrition Serving: 1sliceCalories: 320kcalCarbohydrates: 46gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 240mgPotassium: 210mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 1mg NotesStore at room temperature for up to 3 days in an airtight container. Refrigerate for up to a week, bringing to room temperature before serving. Freeze for up to three months without frosting. Tried this recipe?Let us know how it was!
