As you will read, I only added 1/4 cup chocolate chips (the original recipe calls for 2/3 cups chocolate chips). The reason is my husband and son are not fans of chocolate chips. They enjoy chocolate and such, however I haven't found a chocolate chip to suit their taste buds as of yet. Men, gotta love them!
The cake is incredibly moist and quite delicious!
Brown Butter Banana Cake with Toffee and Chocolate Chips
adapted from Fine Cooking Chocolate
1 cup (2 sticks) unsalted butter
1 1/3 cups granulated sugar
3 large eggs
1 cup finely mashed ripe bananas (about 2 medium bananas)
1&1/2 teaspoon pure vanilla
1/2 teaspoon table salt
7 1/2 oz (1 2/3 cups) unbleached all-purpose flour
1 1/4 teaspoons baking soda
2/3 cup toffee bits
1/4 cup mini semisweet chocolate chips
Preheat oven to 350 F. Butter and flour a 10-cup tube or bundt pan. (I sprayed my pan well with cooking spray with flour and had no problems getting the cake out.)
Melt the butter in a medium saucepan over medium-low heat. Once the butter is melted, cook it slowly, letting it bubble, until it smells nutty or like butterscotch and turns a deep golden hue, 5 to 10 minutes. If the butter splatters, reduce the heat to low. Remove the pan from the heat and pour the browned butter through a fine sieve into a medium bowl and discard the bits in the sieve. Let the butter cool until its warm rather than boiling hot, 5 to 10 minutes.
Using a whisk, stir the sugar and eggs into the butter. (Since the butter is quite warm, you can use cold eggs for this) Whisk until the mixture is smooth (the sugar may still be somewhat grainy), 30 to 60 seconds. 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. Using a rubber spatula, fold just until the dry ingredients and the toffee and chocolate chips are combined.
Spoon the batter into the prepared pan, spreading it evenly with the rubber spatula. Bake until a skewer inserted in the center comes out with only moist crumbs clinging to it, 42 to 45 minutes. Set the pan on a rack to cool for 15 minutes then invert the cake onto the rack and remove the pan. Let cool until just warm and then serve immediately or wrap well in plastic and store at room temperature for up to five days.