2 c. all purpose flour
1/3 c. sugar
2 tsp. baking powder
3 tbsp. butter
1 ripe med. banana
1 beaten egg
1/2 c. milk
1 (8 oz.) carton sour cream
1 (3 oz.) pkg. cream cheese, softened
2 tbsp. sugar
3 c. sliced strawberries
2 med. bananas
1 tbsp. milk

In large mixing bowl combine flour, the 1/3 cup sugar, and baking powder. Cut in butter until mixtures resemble coarse crumbs. Mash the banana (should have about 1/3 cup). Combine mashed banana, egg, and the 1/2 cup milk; add all at once to dry ingredients. Stir just until moistened. Spread dough in greased 5 1/2 cup ring mold. (Bundt cake pan) You may use an 8 1/2 inch round cake pan instead. Cool 10 minutes on wire rack. Remove from pan. Cool.

At serving time, cut cake horizontally into two layers. In a small mixing bowl combine sour cream, cream cheese and the 2 tablespoons of sugar. Remove and reserve 1/4 cup of the sour cream mixture. Spread about 2/3 of the mixture over bottom shortcake layer. Replace cake top.

Transfer to a serving platter. Just before serving, slice the 2 bananas. In a small mixing bowl toss together strawberries and banana slices. Spoon into center of cake ring. Thin the 1/4 cup cream cheese mixture with 1 tablespoon milk; drizzle over top of cake. To serve, slice with a serrated knife. Dollop each serving with remaining cream cheese mixture.