Hot Fudge-Banana Pound Cake

By Treebs

Bon Appetit

Ingredients

• SAUCE:
• 1 1/2 heavy whipping cream
• 1 1/2 cups sugar
• 6 oz unsweetened chocolate, chopped
• 3 tbsp unsalted butter
• 3 tbsp light corn syrup
• CAKE:
• 2 cups sifted unbleached all-purpose flour (sifted, then measured)
• 1 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp baking soda
• 1 cup (about 2 large) mashed very ripe bananas
• 1 tsp fresh lemon juice
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 1/4 cups sugar
• 4 lg eggs, room temperature
• VANILLA ICE CREAM
• FRESH BANANA SLICES (OPTIONAL)

Details

Adapted from google.com

Preparation

Step 1

SAUCE:

Stir cream, sugar, chocolate, butter, corn syrup, and salt in heavy medium saucepan over low heat until chocolate melts. Increase heat to medium and bring to boil, stirring occasionally. Boil until reduced to 2 3/4 cups, stirring constantly, about 6 minutes. Cool; mix in vanilla. Set sauce aside.

CAKE:

Position rack in center of oven and preheat to 350 degree F. Lightly butter 9x5x3" metal loaf pan. Line pan with waxed paper, leaving 1/2" overhang. Sift flour, baking powder, salt, and baking soda into medium bowl. Blend mashed banana and lemon juice in small bowl. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Using rubber spatula, mix in dry ingredients alternately with banana mixture, beginning and ending with dry ingredients.

Heat sauce until just slightly warm, stirring often. Spoon 1/3 of batter into prepared pan. Drizzle 1/3 cup sauce over and spread gently to within 1/2 inch of pan edge. Repeat with another layer of batter and sauce. Top with remaining batter. Run small sharp knife through cake in zigzag motion to swirl sauce slightly.

Bake cake until tester inserted into center comes out clean, about 1 hour and 15 minutes. Cool in pan on rack 30 minutes. Turn cake out onto rack. Peel off paper and cool completely. Wrap cake in foil and store overnight at room temperature. Cover and chill remaining sauce.

DO AHEAD: Can be made 2 days ahead. Let cake stand at room temperature.

Rewarm sauce. Cut cake crosswise into 3/4" thick slices. Top each with scoop of ice cream. Spoon warm sauce over. Garnish with fresh banana slices, if desired, and serve.