Ingredients :

• The bananas — Take the ones everyone ignores at the supermarket — spotted, almost black in places, soft to the touch. The more bruised they are, the sweeter and easier to mash they become. A still-yellow banana will yield a bland result.
• The butter — Use unsalted butter, not salted. And use a light-colored pan — stainless steel or white enamel — to see exactly when the milk solids turn from blond to brown. In a black pan, you’re flying blind.
• The brown sugar — Brown sugar is essential here, not white sugar. Brown butter loses moisture during cooking, and brown sugar compensates for it. It also brings a slightly caramelized base that pairs perfectly with banana.
• The chocolate chips — Technically optional. In practice, nobody leaves them out. Use dark chocolate with at least 60% cocoa — milk chocolate is too sweet for this cake and masks the depth of the brown butter.