I made this quite a few months back but haven't had time to blog about. I still remember it though as it was really moist and delicious. The brown butter although a bit of an extra effort really makes a difference to the cake. I am actually considering making another one this week as I have a lot of ripe bananas sitting in the kitchen. I tried to coat the chocolate chips with flour to prevent them sinking but most of them still ended up at the bottom. Anyone has any other tips to spread the chocolate chips more evenly through the cake?
3 large eggs
3 medium bananas, finely mashed
1 teaspoon vanilla essence
1/2 teaspoon salt
1 and 1/4 teaspoon baking powder
125g chocolate chips
- Preheat oven to 180C.
- Butter and flour a bundt pan.
- Melt butter in a medium saucepan over medium heat.
- Once butter is melted, cook it slowly, letting it bubble until it smells nutty or like butterscotch and turns a deep golden hue, approximately 5-10 minutes.
- If butter splatters, reduce the heat to low.
- Remove pan from heat and pour browned butter through a fine sieve into a medium bowl and discard the bits in the sieve.
- Let the butter cool until its warm, approximately 5-10 minutes.
- Using a whisk, stir the sugar and eggs into the butter until smooth.
- Whisk in the mashed bananas, vanilla essence and salt.
- Sift the flour and baking powder directly onto the batter.
- Pour the chocolate chips over the flour.
- Using a rubber spatula, fold just until the dry ingredients and chocolate chops are combined and pour into the prepared pan.
- Bake for about 40-45 minutes, until a skewer inserted into the centre comes out with only moist crumbs clinging to it.
- Allow to cool for 15 minutes and then invert cake onto a cake rack.