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1
Prep: Take your eggs and butter out of the refrigerator a couple of hours before you plan to prepare the batter.
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2
Preheat the oven to 350F.
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3
Prepare a 9 x 5 x 3 loaf pan by coating it entirely with softened butter using a pastry brush.
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4
Then, pour a handful of flour into the pan.
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5
Invert the pan over the sink, shaking out any excess flour.
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6
Mix a handful of flour into the chocolate chips to coat them (this ensures that the chocolate chips dont all end up at the bottom of the loaf).
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7
Sift together the flour, baking powder, baking soda, and salt.
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8
Combine the sour cream and mascarpone cheese in a bowl with a spatula.
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9
In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl (if using a hand mixer), cream together the butter and cinnamon on high speed (you can always do it by hand, too).
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10
Gradually add in the sugar, about 1 tablespoon at a time.
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11
Continue to beat until the mixture is light in color and fluffy in texture.
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12
Stop the mixer and scrape down the sides of the bowl.
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13
Then, turn the mixer back on to medium speed and add in the egg.
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14
(The mixer should remain running on medium speed through step )
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15
Add 1/3 of the flour mixture to the mixing bowl, beating until just incorporated.
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16
Add 1/3 of the sour cream-mascarpone mixture to the mixing bowl until it is just barely incorporated.
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17
Alternate adding in the rest of the flour and sour cream-mascarpone mixtures to the mixing bowl.
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18
Turn off the mixer.
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19
Using a spatula, fold in (see Notes) the pureed bananas and the miniature chocolate chips.
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20
Do not overmix.
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21
Bake at 350F for 50 minutes, or until a toothpick inserted into the center of the pound cake comes out clean.
