BANANA RIPPLE CAKE 
1/2 c. chocolate chips
1/8 c. water
2 c. flour
3/4 tsp. baking soda
1/8 tsp. salt
1/4 tsp. baking powder
1/2 c. butter
1 1/2 c. sugar
2 eggs, separated
1 c. mashed ripe bananas
1/3 c. sour cream
1 tsp. vanilla
1/2 c. chopped nuts

Grease and flour tube pan. Melt chocolate chips in water until smooth. Combine dry ingredients and set aside. Cream together butter and 1 cup of the sugar. Add egg yolks well beaten. Combine bananas, sour cream and vanilla. Now combine dry ingredients alternately with banana mixture.

Beat egg whites until soft mounds form. Gradually add 1/2 cup sugar until stiff. Fold into batter. Pour 1/3 batter, drizzle 1/2 chocolate mixture into center. Repeat - ending with banana mixture. Bake at 350 degrees for 50-60 minutes.

BROWN SUGAR GLAZE:

Brown 2 tablespoons butter.

Add: 1/2 tsp. vanilla 2 tbsp. milk

recipe reviews
Banana Ripple Cake
   #193419
 Beth (Maryland) says:
One star rating because the recipe is incorrect. It calls for a two pan. Most two pans are for recipes which contain three to four cups of flour. This recipe with only two cups of flour will make a ridiculously short 2-in cake in a standard tube pan. You would need to multiply the recipe 1 1/2 - 2 times to fit the size pan. Also, the brown sugar glaze as written does not include any brown sugar. For this reason I would consider this an inaccurate recipe as written and gave it one star.

 

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