Banana-Chocolate Pound Cake

Nutritional Information

Calories 479
Fat 27 g
Satfat 15 g
Protein 6 g
Carbohydrate 53 g
Fiber 2 g
Cholesterol 136 mg
Sodium 250 mg

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

Preparation

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.

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.

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.

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.

Note:

May 2007
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