Unbelievably-moist and melt-in-your-mouth banana pound cake with a luscious chocolate glaze for a stunning finishing touch!
Prep Time 1hour30minutes
Cook Time 1hour15minutes
Total Time 2hours45minutes
6large eggsroom temperature
1/2cupplain yogurtroom temperature
2medium ripe bananasmashed
2-1/2cupswhite whole wheat flour
1/2cupsemisweet chocolate chips
Preheat oven to 325F. Lightly grease and flour a 10-in fluted tube pan. Set aside.
Place butter and coconut sugar in a stand mixer, fitted with a paddle attachment. Beat on medium speed until creamy, about 2 minutes. In a small bowl, whisk eggs, buttermilk, yogurt, mashed banana, and vanilla until smooth. With mixer running on medium speed, add egg mixer in 3 additions, beating 1 minute in between additions. In a medium bowl, combine flour, baking powder, and salt. Add dry mixture to liquid, gently stirring until no streaks of flour remain.
Scrape batter into prepare pan and smooth top with a spatula. Bake at 325F 70-75 minutes, or until a skewer comes out clean. Cool pound cake in pan 10 minutes before removing to a wire cooling rack to cool completely.
While cake is cooling, prepare the glaze: In a double-boiler, melt chocolate chips and oil until smooth and melted. Remove from heat and immediately drizzle over cooled pound cake. Cut into slices and serve.
Store pound cake in refrigerator up to 3 days. Cake may also be frozen up to 1 month.