Banana-Chocolate Pound Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
4 large eggs, at room temperature |
2 tablespoons light sour cream |
1 tablespoon dark rum |
1 1/2 cups all-purpose flour |
3/4 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
3/4 teaspoon salt |
2 sticks (1/2 lb.) unsalted butter |
3/4 cup firmly packed dark brown sugar |
1/4 cup sugar |
1 large ripe banana, mashed |
4 ounces semisweet chocolate, coarsely chopped |
1/2 cup chocolate-hazelnut spread |
2 tablespoons light sour cream |
1/3 cup chopped banana chips |
Directions:
1. Preheat oven to 350°F. Grease a 9-inch loaf pan. Line bottom and long sides with parchment, leaving a 1-inch overhang. Grease and flour.
2. Make cake: Beat eggs, sour cream and rum. Sift flour, baking powder, cinnamon and salt. With mixer, beat butter and sugars until light, 3 minutes. Add egg mixture in thirds and then banana. Fold in flour mixture and then chocolate.
3. Pour into pan and bake until a toothpick inserted in center comes out clean, 1 hour and 20 minutes. Let cool on a rack for 15 minutes. Lift cake from pan and let cool on rack.
4. Make topping: Whisk spread, sour cream and 1 Tbsp. water in a pan over medium heat until smooth. Drizzle over cake. Sprinkle with banana chips.
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