This recipe is delicious! Luckily I had sent it to my friend Manatsu, so I was able to find it. Upon searching for it for Vincent’s birthday cake, I couldn’t find it again. (Here’s to life without needing a VPN!)
It’s a pretty easy cake to make if you are patient with browning the butter–which gives this cake its amazing nutty, caramel deliciousness!
Ingredients
2 sticks butter–save the wrappers for the pan
1 1/3 cups granulated sugar
3 large eggs
1 cup finely mashed ripe bananas (we used 3 medium bananas)
1 tsp. pure vanilla extract
1/2 tsp. table salt
1 2/3 cups unbleached all-purpose flour and a little more for the pan
1 1/4 tsp. baking soda
1 cup semisweet chocolate chips
Do all the usual like preheat the oven to 350 (180) and butter and flour the pan. I use a bunt pan for this cake.
Then on low heat melt that butter for about 10 minutes. It’ll get all nice and nutty. It will smell like caramel. Then place it through a sieve and let it cool down a bit–about another 10 minutes.
Once the butter has cooled a bit, whisk in the sugar and eggs. After that’s mixed, add the banana and vanilla. Then finally mix in the flour and baking soda. Last but not least throw in the chocolate chips. Gigi and I added our family secret ingredient right at the end. Cinnamon always makes chocolate taste a little bit better.
Pour this mixture into your cake pan, and bake for 45 minutes.
Enjoy the deliciousness!!
