Yield
10 Servings

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

CindyW's Review

CindyW
March 31, 2013
Extremely dense loaf. The chocolate topping was a very nice touch -- I may add it atop my regular banana bread recipe. I won't, however, make this cake recipe again.

mrsjmassie's Review

evitaa2007
November 08, 2011
N/A

evitaa2007's Review

mrsjmassie
May 14, 2009
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.