Banana Chocolate Chip Cinnamon Sugar Pound Cake with Glaze
This rich pound cake combines mashed ripe bananas with chocolate and cinnamon chips for a dessert that bridges comfort and indulgence. The tender crumb comes from mascarpone and sour cream, while a cinnamon sugar coating adds textural contrast. Topped with a glossy chocolate-cinnamon glaze, it's perfect for afternoon tea, potluck gatherings, or weekend brunches when you want something special but approachable.
Ingredients
- ½ cup granulated sugar
- 1 TBSP ground cinnamon
- 2 ¼ cups all-purpose flour
- 1 TBSP baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup sour cream
- ½ cup mascarpone cheesecream cheese1:1vegetarian
soften completely first
- 6 ounce unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 2 fully ripe bananas, mashed
- ½ cup mini chocolate chips
- ½ cup cinnamon chips
- ½ cup butter
- ¼ cup cocoa powder
- ⅓ cup heavy cream
- 4 cups powdered sugar
- 1 tsp ground cinnamon
Instructions
- 1
Mix granulated sugar and cinnamon in small bowl for coating, set aside
- 2
Preheat oven to 350F
- 3
Butter loaf pan or Bundt pan thoroughly
- 4
Sprinkle pan with half the cinnamon sugar mixture
- 5
Sift flour, baking powder, baking soda and salt into medium bowl, set aside
- 6
Combine sour cream and mascarpone cheese in small bowl, set aside
- 7
Beat butter with paddle attachment on high speed until soft and creamy
- 8
Add sugar slowly and beat until light, fluffy and creamy white
- 9
Scrape down bowl sides with rubber spatula
- 10
Add eggs one at a time, incorporating completely and scraping bowl between additions
- 11
Add one third of flour mixture and beat until just incorporated
- 12
Add one third of mascarpone mixture and mix until just incorporated
- 13
Alternate remaining flour and mascarpone mixtures in two more additions
- 14
Beat in mashed bananas until incorporated
- 15
Fold in cinnamon chips and chocolate chips
- 16
Pour batter into prepared pan
- 17
Bake for 1 hour 15 minutes for loaf pan or 1 hour for Bundt pan
- 18
Cool in pan on rack for 5-10 minutes, then remove and cool completely on rack
- 19
Combine butter, cocoa powder, and heavy cream in large saucepan for glaze
- 20
Bring to boil, remove from heat
- 21
Whisk in powdered sugar and cinnamon until smooth, adding more cream if too thick
- 22
Glaze cooled cake
Tips
Use very ripe bananas with brown spots for the best flavor and natural sweetness in the cake.
Don't overmix once you add the flour - fold just until incorporated to keep the pound cake tender.
Test doneness with a toothpick in the center; it should come out with just a few moist crumbs attached.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Cake can be made 1 day ahead and glazed before serving
Serve at room temperature, cut with sharp knife wiped clean between slices
Common Mistakes
Don't skip the cinnamon sugar coating in the pan to avoid a plain bottom crust
Avoid opening oven door during first hour to prevent cake from falling
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this without the glaze?
Yes, dust with powdered sugar or serve plain. The cake is moist and flavorful on its own.
What if I don't have mascarpone cheese?
Substitute with equal amount cream cheese softened to room temperature for similar richness and texture.
How long does the glazed cake keep?
Store covered for up to 3 days at room temperature. Glaze may soften slightly but flavor remains excellent.