Brown Butter Chocolate Chip Banana Loaf Cake - Here we have the recipe for a moist, fuss free and delicious Banana Cake that is easy to make and ideal for using up over ripe Bananas. Brown Butter along with Chocolate Chips is what takes this Cake to another level. It is the perfect sweet treat to have with a cup of your favourite hot drink (warm chai for me!), during the Autumn and Winter months.
How to ripen Bananas quickly
If you have Bananas that are taking forever to ripen, here is how you can ripen them up quickly.
Simple, place them on a baking tray and bake t 180 c/350 f for 15 -20 minutes.
I always have a stash of frozen Bananas in the freezer for smoothies. If you do have some, remove them from the freezer and leave them out for 30 minutes before using.
Ingredients in Banana Choc Chip Cake
For the full recipe with measurements, scroll to the recipe card at the bottom of the page:
Butter - I use Salted Butter. If you use Unsalted Butter, add a pinch of Salt.
Egg - This is what binds the ingredients together but they also have a role in how the other ingredients behave such as the butter and leavening agents.
Flour - Plain Flour or All Purpose Flour.
Brown Sugar - Light Brown Sugar adds caramel tones as well as moisture. You can use any Sugar you like in place of Light Brown Sugar. Muscavado and Demerara/Turbinado work well.
Salt - Just a pinch.
Bicarbonate of Soda - Aka Baking Soda. This is what will make the Cake rise.
Vanilla Extract - A good quality one will add lots of delicious flavour.
Chocolate Chips - I use Milk Chocolate Chips. You can use Dark Chocolate Chips too if you prefer. I add them in the batter and on top of the Cake.
Overripe Bananas - Mashed ripe Bananas that are brown and spotty all over are best. You can use defrosted frozen bananas too. Just make sure to drain any excess liquid off first.
How to make it
Preheat oven to Gas Mark 4/180 C/350 F.Lightly grease a loaf tin with Butter and then line with parchment paper/baking paper.
Start by mashing the ripe banana in a large mixing bowl using a fork.
Add Butter to a pot or saucepan. Stir till melted. Continue to stir the Butter over medium low heat, until the Butter becomes nutty and golden. This will take 5 - 7 minutes.
Remove to a bowl and leave to cool for a couple of minutes.
Add Brown Sugar and mix in.
Stir in mashed Banana.
Add the Egg and Vanilla. Then whisk in.
Fold in the Flour and Bicarbonate of Soda.
Do not overmix!
Stir in two thirds of the Chocolate Chips.
Pour the batter into the prepared loaf tin, and spread out evenly with a spatula.
Lightly tap the cake tin on the counter to remove any large air bubbles and sprinkle over the remaining chocolate chips.
Bake for 1 hour. Insert a skewer into the middle to check if it is fully cooked.
Allow to cool for 15 minutes in the tin. Remove to a wire rack to cool for 20 - 30 minutes before slicing.
Variations
This banana bread/cake is easily adaptable: Why not try adding:
- Pecans
- Walnuts
- Desiccated Coconut
- Crushed, drained Pineapple chunks from a tin
- Raisins
- Add some Demerara Sugar (Turbinado) to the top before baking.
- Add some Spice such as ground Cardamom, Cinnamon, Black pepper, Ginger.
- Add Chai Spice/Pumpkin/Gingerbread Spice.
Tips
Add Milk
If the mixture is thick, add a couple of tablespoons of Milk, Buttermilk, Sour Cream or Plain Yoghurt.
Use room temperature Eggs
To quickly get room temp eggs place them in a bowl with warm water for about 10 minutes.
Folding in the Dry Ingredients
When stirring in the dry ingredients, GENTLY mix the batter just until combined.
How to serve Banana Cake
This is the perfect snack to have just with a fork at this time of year or you can serve warm banana bread with a hot drink such as Tea, Coffee or even Hot Chocolate.
You can also have it dusted with icing sugar, with a scoop of Vanilla Ice Cream, some Heavy/Double Cream or a drizzle of Caramel Sauce or Maple Syrup.
Storage
Brown Butter Chocolate Chip Banana Bread can be stored at room temperature in an airtight container for 3-4 days or up to a week in the fridge.
Freezer
Cover the cake tightly with 2 layers of cling film and 1 layer of foil. Freeze up to 3 months. Bring to room temperature or thaw overnight in the fridge before serving. You can freeze it in slices or as a whole.
Faqs
Why is my Banana Bread/Cake dense?
Banana cake should be dense but there is such a thing as too dense. There are 3 main reasons why your banana cake/bread may be too dense:
1. Over mixing - This creates more gluten, which means a more chewy and dense cake.
2. Old Eggs - Use fresh Eggs as old eggs also create a denser cake.
3. Stick to the exact measurements - Too much liquid = too much moisture = dense heavy cake.
Why did my Banana Cake sink in the middle?
This is most likely due to underbaking.
More Cake Recipe:
Upside Down Caramel Banana Cake
Pear, Lemon and Blackberry Cake
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Brown Butter Chocolate Chip Banana Loaf Cake
Ingredients
- 3 Ripe Bananas
- 125 g Butter
- 200 g Light Brown Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- 225 g Plain Flour All Purpose
- 1 teaspoon Bicarbonate of Soda
- Pinch Salt
- 200 g Chocolate Chips
Instructions
- Preheat oven to Gas Mark 4/180 C/350 F.
- Lightly grease a loaf tin with Butter and then line with parchment paper/baking paper.
- Start by mashing the ripe banana in a large mixing bowl using a fork.
- Add Butter to a pot or saucepan. Stir till melted. Continue to stir the Butter over medium low heat, until the Butter becomes nutty and golden. This will take 5 - 7 minutes.
- Remove to a bowl and leave to cool for a couple of minutes.
- Add Brown Sugar and mix in.
- Stir in mashed Banana.
- Add the Egg and Vanilla. Then whisk in.
- Fold in the Flour and Bicarbonate of Soda. Do not overmix!
- Stir in two thirds of the Chocolate Chips.
- Pour the batter into the prepared loaf tin, and spread out evenly with a spatula.
- Lightly tap the cake tin on the counter to remove any large air bubbles and sprinkle over the remaining chocolate chips.
- Bake for 1 hour. Insert a skewer into the middle to check if it is fully cooked. Allow to cool for 15 minutes in the tin. Remove to a wire rack to cool for 20 - 30 minutes before slicing.
Notes
How to ripen Bananas quickly
If you have Bananas that are taking forever to ripen, here is how you can ripen them up quickly. Simple, place them on a baking tray and bake t 180 c/350 f for 15 -20 minutes. I always have a stash of frozen Bananas in the freezer for smoothies. If you do have some, remove them from the freezer and leave them out for 30 minutes before using.Variations
This banana bread/cake is easily adaptable: Why not try adding:- Pecans
- Walnuts
- Desiccated Coconut
- Crushed, drained Pineapple chunks from a tin
- Raisins
- Add some Demerara Sugar to the top before baking.
- Add some Spice such as ground Cardamom, Cinnamon, Black pepper, Ginger.
- Add Chai Spice/Pumpkin/Gingerbread Spice.
Tips
Add Milk If the mixture is thick, add a couple of tablespoons of Milk, Buttermilk, Sour Cream or Plain Yoghurt. Use room temperature Eggs To quickly get room temp eggs place them in a bowl with warm water for about 10 minutes. Folding in the Dry Ingredients When stirring in the dry ingredients, GENTLY mix the batter just until combined.How to serve Banana Cake
This is the perfect snack to have just with a fork at this time of year or you can serve warm banana bread with a hot drink such as Tea, Coffee or even Hot Chocolate. You can also have it dusted with icing sugar, with a scoop of Vanilla Ice Cream, some Heavy/Double Cream or a drizzle of Caramel Sauce or Maple Syrup.Storage
Brown Butter Chocolate Chip Banana Bread can be stored at room temperature in an airtight container for 3-4 days or up to a week in the fridge. Freezer Cover the cake tightly with 2 layers of cling film and 1 layer of foil. Freeze up to 3 months. Bring to room temperature or thaw overnight in the fridge before serving. You can freeze it in slices or as a whole.Faqs
Why is my Banana Bread/Cake dense?
Banana cake should be dense but there is such a thing as too dense. There are 3 main reasons why your banana cake/bread may be too dense:1. Over mixing - This creates more gluten, which means a more chewy and dense cake.
2. Old Eggs - Use fresh Eggs as old eggs also create a denser cake.
3. Stick to the exact measurements - Too much liquid = too much moisture = dense heavy cake.
Safira says
yum