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