Ingredients for Chocolate Banana Pound Cake
- 1 cup (2 sticks) softened unsalted butter
- 2 large eggs
- 1 3/4 cups granulated sugar
- 3/4 cup packed light brown sugar
- 3 ripe bananas, mashed
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 cup boiling water
- 1 1/2 cups semi-sweet chocolate chips (divided)
- 1 cup chopped pecans
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How to Make Chocolate Banana Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9x5x3 inch loaf pans.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, 2 large eggs, 1 ¾ cups granulated sugar, and ¾ cup packed light brown sugar until light and fluffy.
- Mash 3 ripe bananas and add them to the creamed mixture along with 1 cup buttermilk, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon. Mix well.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 cup unsweetened cocoa powder, and 1 cup chopped pecans.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup boiling water rapidly for 2 minutes. The batter will be thin.
- Pour batter evenly into the prepared loaf pans.
- Bake for 45 minutes. Sprinkle ½ cup chocolate chips over the tops of the loaves.
- Continue baking for another 15-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Remove from oven and let cool in pans for 10 minutes.
- Invert cakes onto a wire rack to cool completely.
- Once cooled, melt 1 cup of chocolate chips and spread evenly over the tops of the loaves using a spatula.
- Let the chocolate set completely before serving. Warm slightly before serving for an enhanced experience.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
80g
Fat
25g
Carbs
10g
