I freeze Bananas that are too ripe to eat. They are better to bake with than the fresh ones in my opinion.
I made this cake for a casual dessert for our friends this last weekend. I complained that I couldn't take a good picture, soooo our friend decided that was because he wasn't in it...
Yes you are right, this picture just takes the cake..........smile.
I got this recipe from a co-worker about 25 years ago.
We still enjoy it.
We still enjoy it.
This is super simple and has just a hint of banana marbled with Chocolate, topped with vanilla ice cream, (this was butterscotch ripple.....Mmm, smothered in a lucious strawberry sauce.
3 cups flour
2 t. baking powder
1 t. salt
1/4 t. baking soda
1 cup butter
1-1/2 cups sugar
1 t. vanilla
1 banana mashed
1/2 cup sour cream
1/2 cup milk
1/2 cup instant cocoa mix ( I used a 1/4 cup chocolate syrup)
Grease and lightly flour a 10"tube pan. Set aside.
Stir together the flour, baking posder, baking soda and salt.
In mixing bowl beat butter on medium speed about 30 seconds. Add sugar and vanilla and beat until creamy and fluffy. Add eggs one at a time beating 1 minute after each addition.
In a small bowl stir together mashed banana, sour cream and milk.
Add dry ingredients and banana mixture alternately to beaten mixture, beating on low speed after ech addition until just combined.
Into 1 cup of the batter add fold in cocoa mix or syrup, stir gently.
Add batter to cake pan and pour chocolate batter over plain batter. Swirl.
Bake at 350 degrees for 60-70 minutes, or until cake test is done. Cool 5 minutes in the pan. Gently remove and cool completely.
Serve with the following
4 cups strawberries
1 cup water
3/4 cup sugar
2 T. cornstarch
1 T. lemon juice
Thaw berries if frozen, drain . In a saucepan add water and drained liquid with sugar. Dissolve sugar, mix cornstarch with a little water and add, cook until mixture runs clear and thick. Add berries and lemon juice. Cool.
When cake and sauce are cooled, top with ice cream and sauce and voila.....dessert. Serves 12.