Go Back
–+ servings
Brown Butter Banana Chocolate Chip

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
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 5 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 Frosting
  • 4 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 pan
  • medium saucepan
  • Large mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350ºF (175ºC) and prepare a 9 x 13 inch sheet pan by greasing it and lining with parchment paper.
  2. 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.
  3. Combine mashed bananas with browned butter in a large mixing bowl, then add eggs, Greek yogurt, and vanilla extract. Mix until smooth.
  4. In a separate bowl, whisk together flour, baking soda, salt, and granulated sugar, then gradually fold into the wet mixture until just combined.
  5. Fold in mini chocolate chips using a spatula until evenly distributed throughout the batter.
  6. Pour the batter into the prepared pan and bake for about 40 minutes, checking for doneness.
  7. 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

Notes

Store 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!