It’s coming perilously close to the end of the month, and I have yet to complete my New Year’s Resolution for The Jennital Life- use at least one recipe from any of the magazines I’ve collected once a month. To kick off a promising year of deliciousity, I pulled out Fine Cooking Chocolate! Magazine for this one bowl-one whisk Brown-Butter Banana Cake with Chocolate Chips.
I didn’t make any changes to this recipe, so all kudos goes to the fine editors of FineCooking (FineCooking.com)
Brown-Butter Banana Cake with Chocolate Chips
1 cup unsalted butter, melted and browned
1 1/3 cups granulated sugar
3 large eggs
1 cup finely mashed ripe bananas (2 medium banana)
1 tsp vanilla extract
1/2 tsp salt
1 2/3 cups all-purpose flour
1 1/4 tsp baking soda
2/3 cup semisweet chocolate chips
Position a rack in the center of the oven and heat the oven to 350F. Butter and flour a 10-cup bundt pan.
Stir the sugar and eggs into the butter and whisk until the mixture is smooth. Whisk in the mashed bananas, vanilla, and salt. Sift the flour and baking soda directly onto the batter. Pour the chocolate chips over the flour and stir with a rubber spatula.
Spoon the batter into the prepared pan, spreading it evenly. Bake until a skewer inserted in the center comes out with only moist crumbs clinging to it (42-45 minutes). Set the pan on a rack to cool for 15 minutes. Invert the cake onto the rack and remove the pan.
