Flash back Friday / Banana Split Cake

I posted it first way back in 2008, so I thought it was time to revive this recipe once again. This is a simple cake with just a hint of banana marbled with chocolate, topped with vanilla ice cream, in a luscious strawberry sauce. The cake freezes well and is nice to have on hand for visitors that drop by on short notice. 

• 3 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup butter
• 1-1/2 cups sugar
• 1 teaspoon vanilla
• 4 eggs
• 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)

1. Grease a bundt pan. Set aside.
2. Stir together the flour, baking powder, baking soda and salt.
3. 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.
4. In a small bowl stir together mashed banana, sour cream and milk.
5. Add dry ingredients and banana mixture alternately to beaten mixture, beating on low speed after each addition until just combined.
6. Into 1 cup of the batter, fold in cocoa mix or syrup, stir gently.
7. Add batter to cake pan and pour chocolate batter over plain batter. Swirl.
8. Bake at 350 degrees F for 60 - 70 minutes, or until cake test is done. Cool 5 minutes in the pan. Gently remove and serve with the following strawberry sauce and ice cream. 

Strawberry Sauce:

• 4 cups strawberries
• 1 cup liquid, from the frozen berries and added water
• 3/4 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

1. Thaw berries if frozen and drain, saving liquid. In a saucepan add water to drained liquid to equal one cup liquid. 
2. In a saucepan, mix liquid and sugar, stirring until sugar is dissolved. Mix cornstarch with a little water and add, cooking until mixture runs clear and thickened. Add berries and lemon juice. Cool. 
3. When cake and sauce are cooled, top with ice cream and sauce and voila ... dessert. Serves 12.

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