Categories: Cakes - Frosting - Icing

Ingredients

• 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

Directions

1. Preheat oven to 350 degrees. Grease a 9-inch loaf pan. Line bottom and long sides with parchment, leaving 1-inch overhang. Grease and flour.

2. Make cake: Beat eggs, sour cream and rum. In another bowl, sift flour, baking powder, cinnamon and salt. With mixer in large bowl, bet butter and sugars until light, 3 minutes. Add egg mixture in thirds and then banana. Fold in flour mixture and the 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.

5. Variation: Replace banana chips with toasted coconut, crushed nuts or sliced almonds if you prefer.

Email to a friend | Print this recipe | Back