Banana-Chocolate Pound Cake

All You MAY 2007

  • Yield: 10 Servings
  • Cost Per Serving:$.83


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 479
  • Fat: 27g
  • Saturated fat: 15g
  • Protein: 6g
  • Carbohydrate: 53g
  • Fiber: 2g
  • Cholesterol: 136mg
  • Sodium: 250mg

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Banana-Chocolate Pound Cake Recipe