Friday, December 6, 2013


1 cup butter
4 large eggs
3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1 1/2 cups sugar
1 large banana (approx 1/2 cup)
1/2 cup sour cream
1/2 cup milk
1 tsp vanilla
1/2 cup strawberry preserves
Few drops red food coloring
1/2 cup presweetened cocoa powder (not low-calorie)
1 cup chocolate fudge ice cream topping
Fresh strawberries, optional
Maraschino cherries, optional
Whipped cream for garnish

Let butter and eggs stand at room temperature for half an hour.

Grease and flour a 3-quart rectangle baking dish or pan.

In a bowl stir the flour, baking powder, salt, and baking soda together; set aside.

Preheat oven to 350 degrees.

In a large mixer bowl beat the butter with electric mixer on medium to high speed for 30 seconds. Gradually add the sugar, 1/4 cup at a time, beating until well combined scraping down sides of bowl.  Add the eggs, one at a time, beating well after each addition until combined.

In a small bowl, combine the banana, sour cream, milk, and vanilla.  Alternately add the flour mixture and the banana mixture to the sugar mixture beating on low speed after each addition just until combined.

In another small bowl, stir together 1 cup of the batter, the strawberry preserves, and the red food coloring.

In another small bowl, stir together another 1 cup of the batter and the cocoa powder.  Spoon the remaining plain batter into the prepared pan.  Spoon the chocolate and strawberry batters into small mounds randomly over the plain batter.  Use a metal spatula to gently swirl  the batters.

Bake for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool completely in the pan on a wire rack.

Before serving heat the ice cream topping in a small saucepan until of drizzling consistency.  Stop with the whipped cream and the strawberries and/or cherries, if desired.

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