Chocmeister banana pound cake



My kids love chocolate, so when I was presented with the opportunity to partner up with one of our favorite brands (Peanut Butter & Co.) we were all over joyed.  Peanut Butter & Co. has created a chocolate hazelnut spread with 25% less sugar and more protein than the leading brands of chocolate hazelnut spreads.
Developing this recipe was fun. Pound cake is always a favorite in our household. By add the Chocmeister spread and bananas to the batter it made it that much better. The only problem you will have is trying to keep away from the pound cake when it comes out. A great way to enjoy leftovers (if any) is to place slices on the grill and enjoy with a scoop of ice cream. 


Serving 8 to 12 people 

Prep time: 25 min Cook time: 60 minutes 

1 stick unsalted butter, room temp
2 cups sugar 
5 eggs, room temp 
3 cups cake flour
1 1/2 cups milk 
1 teaspoon vanilla extract 
3 bananas, peeled and sliced 
Dash of salt
Preheat oven to 325 F degrees. 
In a large bowl, using a mixer, combine the butter and sugaruntil creamy. Add the eggs, 1 at a time, beating well. Add the flour, milk and Chocmeister mix for 1 minute. Stir in vanilla and a pinch of salt. 
Next grease 2 loaf pans. Place a couple pieces of banana on the bottom of loaf pan then pour batter. Top with extra slices of banana. Repeat for the second loaf pan. 
Place in the oven for 1 hour. Remove let cool, slice and enjoy. 

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