Banana-Chocolate Pound Cake

Prep: 25 min.

Bake: 1 hour and 20 min.

Serves: 10

Cost per serving: 83 cents

Cake:

4 large eggs, at room temperature

2 Tbsp. light sour cream

1 Tbsp. dark rum

1 1/2 cups all-purpose flour

3/4 tsp. baking powder

1/2 tsp. ground cinnamon

3/4 tsp. 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 oz. semisweet chocolate, coarsely chopped

Topping:

1/2 cup chocolate-hazelnut spread

2 Tbsp. light sour cream

1/3 cup chopped banana chips

1. Preheat oven to 350 degrees 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.

PER SERVING: 479 Cal., 27g Fat (15g Sat.), 136mg Chol., 2g Fiber, 6g Pro., 53g Carb., 250mg Sod.

Love chocolate? Try Chocolate Silk Pie.

Two other pound cakes to bake

Lemon-Lime Pound Cake

Ultimate Vanilla Pound Cake

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