Banana Chocolate Ripple Cake
1 cup or 2 medium mashed very ripe bananas
1/2 butter or margarine
1 1/2 cups granulated sugar
1 tsp vanilla extract
2 eggs separated
2 cups all purpose flour
1/2 cup sour cream
3/4 tsp baking soda
1/4 tsp baking powder
1/2 cup confectioner's sugar for garnish
1 1/2 cups semisweet chocolate chips melted
Preheat oven to 350 degrees. Grease a 10" tube pan. In a large bowl, beat together butter and 1 cup sugar until smooth.
Stir in bananas, sour cream, vanilla and egg yolks. In a medium bowl, combine flour, baking soda and baking powder.
Stir into banana mixture. In a small bowl, beat egg whites to stiff peaks; gradually beat in remaining sugar. Fold into batter.
Pour one third of the batter into prepared cake pan. Place melted chocolate in a plastic bag with small hole.
Swirl chocolate on top of batter. Top with remaining batter. Bake cake until a toothpick inserted in the center comes out clean,
about 50 minutes. Cool cake on a rack. Using a strainer, sprinkle the cooled cake with confectioners' sugar.
Note: reduce the sugar in this recipe by substituting Splenda brand sugar substitute cup for cup.
You can also reduce the fat by replacing butter or margarine and the sour cream with a low or no fat substitutes