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.
This recipe is so good it is ridiculous. The cake baked up nicely browned, with crisp edges and moist inside. I used 2 bananas instead of the one called for. Make sure your bananas are VERY ripe - they will be sweeter. I also added a handful of chopped pecans. A great loaf cake for gift giving. Wrap in aluminum foil (sans chocolate topping) and freeze for later. I will definitely add this one into my rotation.
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