Banana-Chocolate Pound Cake

• 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

1. Preheat oven to 350u0b0F. 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.

eggs, light sour cream, dark rum, flour, baking powder, ground cinnamon, salt, butter, brown sugar, sugar, banana, semisweet chocolate, chocolatehazelnut spread, light sour cream, banana chips

Taken from www.myrecipes.com/recipe/banana-chocolate-pound-cake (may not work)