This was an instant crowd pleaser in my house. The key is the mini chocolate chips. Serves 8.

INGREDIENTS:

Cake:
3 large ripe bananas
3 cups all-purpose flour (sub almond flour)
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
¾ cup unsalted butter, room temperature (sub ghee or vegan butter)
1 cup granulated sugar (sub coconut sugar)
½ cup brown sugar, packed (sub brown coconut sugar)
3 large eggs, room temperature
2 tsp vanilla extract
1½ cups buttermilk, room temperature (sub almond milk)
1 cup mini semi-sweet chocolate chips (I like Hu)
 
Brown Butter Cream Cheese Frosting:
½ cup unsalted butter, room temperature (sub ghee or vegan butter)
1½ (8oz) blocks of cream cheese, room temperature (sub vegan cream cheese)
4 cups powdered sugar (sub date sugar)
2 tsp vanilla extract
½ tsp salt

PROCESS:

Cake
Preheat your oven to 350º and prep 3 round 9” cake pans by greasing the inside. In a medium bowl, mash the 3 bananas by hand and set to the side. In another medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt and set to the side. Using a standing mixer, cream together the butter, granulated sugar, and brown sugar for 2 minutes. Beat in one egg at a time and add the vanilla extract. Beat on medium-high until combined. Add in the mashed bananas and beat together. On low speed, mix in the dry ingredients in 3 parts, while alternately adding in the buttermilk in 3 parts. Add the mini chocolate chips. Mix until just combined being careful not to over mix. Pour the batter evenly into the 3 greased cake pans. Bake them for 22-26 minutes until a toothpick comes out of the middle clean. Once done let these cool inside the cake pans.
 
Brown Butter Cream Cheese Frosting
Slice the butter into chunks and place in a light-colored skillet. This will assist you as the butter starts to brown and be sure not to burn it. On medium heat, melt the butter while stirring for 5-8 minutes. The butter will start smelling nutty and producing brown flecks. Once completely brown remove from heat and refrigerate until solid. Using a standing mixer, beat the cold brown butter until it is creamed. On high speed, add the cream cheese and beat until combined with the brown butter. Add the powdered sugar, vanilla, and salt. Beat until combined. Frost each of the 3 layers of cake and place them on top of each other. Refrigerate the cake for 30 minutes before cutting into it.
 
Recipe adapted from Sally’s Baking Addiction