ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Banana-Chocolate Pound Cake

Yield 10 Servings

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

Nutrition Information

  • calories 479
  • fat 27 g
  • satfat 15 g
  • protein 6 g
  • carbohydrate 53 g
  • fiber 2 g
  • cholesterol 136 mg
  • sodium 250 mg

How to Make It

  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.