Brown Butter Chocolate Marbled Banana Cake
This Brown Butter Chocolate Marbled Banana Cake is a soft and fluffy brown butter banana bundt cake swirled with a rich, smooth chocolate ganache. Baked to golden perfection with decadent chocolate marbling throughout and topped with even more warm ganache after baking, it's finished with a pat of butter and a sprinkle of flaky sea salt. Best served warm, this cozy and indulgent dessert is a must-bake for banana bread and chocolate lovers alike.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Baking soda
Baking powder
Salt
Cinnamon
Mashed ripe bananas
Salted butter
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Greek yogurt
Buttermilk (sub: apple cider vinegar or lemon juice mixed with milk of choice)
Dark or semi-sweet chocolate chips
Heavy cream
Flaky sea salt, for serving
Why You’ll Love a Brown Butter Chocolate Marbled Banana Cake:
Rich Brown Butter Flavor: The nuttiness of brown butter adds deep, warm flavor to every bite of this banana cake.
Soft and Fluffy Texture: This bundt cake is incredibly moist and airy thanks to ripe bananas and the perfect balance of ingredients.
Decadent Chocolate Ganache Swirl: A smooth and rich chocolate ganache is swirled throughout the cake for a stunning marbled look and melt-in-your-mouth texture.
Ganache on Top Too: It’s not just inside—the cake is generously topped with more ganache after baking for double the chocolate indulgence.
Sweet and Savory Finish: Served warm with a pat of butter and flaky sea salt, each bite hits the perfect balance of sweet, salty, and rich.
Beautiful Presentation: The marbled ganache swirl and glossy ganache topping make this cake a showstopper for any brunch or dessert table.
Great Use for Overripe Bananas: A creative, elevated twist on traditional banana bread using ingredients you likely already have on hand.
Perfect for Sharing: Whether it’s brunch, dessert, or a cozy coffee date, this cake is made to be sliced, served, and savored.
Tips for Making a Brown Butter Chocolate Marbled Banana Cake:
Use Very Ripe Bananas: Spotty, overripe bananas add the most natural sweetness and moisture for a soft, tender crumb.
Brown the Butter Properly: Cook the butter until golden and fragrant with brown specks—this adds a nutty, rich flavor that enhances the banana cake.
Let the Brown Butter Cool Slightly: Cooling it for a few minutes before mixing helps it blend smoothly into the batter without scrambling the eggs.
Make the Ganache Ahead of Time: Let your chocolate ganache cool slightly before swirling so it thickens and stays beautifully marbled without sinking.
Don’t Over-Mix the Batter: Fold gently to keep the cake light and fluffy—especially after adding the bananas and ganache swirl.
Grease the Bundt Pan Well: Use butter or nonstick spray in every nook to ensure the cake releases cleanly without sticking.
Use a Butter Knife to Swirl the Ganache: Gently drag it through the batter in figure-eight motions for that marbled effect without overmixing.
Cool Before Topping with Ganache: Let the cake cool slightly before pouring on the ganache so it coats the surface without melting into the cake.
Sprinkle Flaky Sea Salt While the Ganache Is Warm: This ensures it sticks and provides the perfect sweet-salty finish.
How to Store a Brown Butter Chocolate Marbled Banana Cake:
Room Temperature: Store the cake (without the ganache topping) in an airtight container at room temperature for up to 2 days. Add ganache just before serving for best texture.
Refrigerator: Once topped with ganache, store leftovers in an airtight container in the fridge for up to 5 days. Let slices come to room temperature or warm slightly before serving to soften the ganache and enhance flavor.
Freezer: You can freeze the cake (without ganache) for up to 2 months. Wrap tightly in plastic wrap and foil, then thaw overnight in the fridge before reheating and adding ganache.
Reheating Tips: Warm individual slices in the microwave for 10–15 seconds or in a 300°F oven for 5–10 minutes. Add a pat of butter and sprinkle of flaky sea salt just before serving.
FAQs:
Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake 1–2 days in advance. Store it at room temperature (without ganache) or refrigerate (with ganache). Add a fresh pat of butter and flaky sea salt when serving.
Q: Do I need to swirl the ganache while the batter is raw or baked?
A: Swirl the ganache into the batter before baking for a beautiful marbled effect. Then pour more ganache on top after baking for extra richness.
Q: Can I skip browning the butter?
A: Browning the butter adds deep, nutty flavor that elevates the banana and chocolate. You can use regular melted butter, but you’ll miss out on that extra depth.
Q: How ripe should my bananas be?
A: Very ripe, spotty bananas are best! They add natural sweetness and help create that soft, fluffy texture.
Q: What kind of chocolate should I use for the ganache?
A: Use a high-quality semi-sweet or dark chocolate bar or chips for a smooth, decadent ganache. Milk chocolate will be sweeter and slightly less rich.
Q: Do I have to serve it with butter and flaky sea salt?
A: Not required, but highly recommended! The butter adds moisture and richness, while the flaky salt balances the sweetness and enhances flavor.
Q: Can I freeze the cake with the ganache?
A: For best texture, freeze the cake without the ganache. Add ganache and warm the cake after thawing for a just-baked taste.
Check out my other banana recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this brown butter chocolate marbled banana cake. Happy baking!
