Strawberry Banana Swirl Recipes

STRAWBERRY-BANANA SWIRL

Steps:

• In blender, combine milk, pudding mix, bananas, and berries.
• Blend on low for 1 minute, or until smooth.
• Pour into glasses and serve immediately.

STRAWBERRY SWIRL BREAD

Steps:

• Make swirl first.
• Mix all ingredients together until smooth. Set aside.
• Grease and flour one 9x5 loaf pan.
• Preheat oven to 350 degrees F.
• Make bread.
• Combine dry ingredients.
• Combine strawberries, margarine, egg, and water.
• Mix strawberry mixture into dry ingredients just till moistened.
• Pour all but 2 cups into prepared loaf pan.
• Pour cream cheese swirl mixture over strawberry batter: top with reserved strawberry batter.
• Cut through batter with a knife to create swirl.
• Bake 1 hour and 10 minutes. Cool on wire rack for 10 minutes, remove from pan, cool completely before cutting.
• Store tightly wrapped in plastic in refrigerator. Keeps several months if wrapped well and frozen.

CRANBERRY ICE CREAM SWIRL CAKE

Steps:

• In a food processor or blender, process wafers until finely ground. Stir ground wafers together with 1/4 cup melted butter and press into the bottom and partway up the sides of an 8-inch springform pan. Freeze 30 minutes.
• Meanwhile, in a covered saucepan over medium heat, simmer cranberries, corn syrup, sugar and water for 10 minutes. Transfer mixture to a blender or food processor and puree until smooth. Place in a bowl and chill until cold.
• Spread half the softened ice cream over the frozen crust. Drizzle all but 1/3 cup of the cold cranberry mixture over the ice cream. Top with remaining ice cream. Draw a knife through the layers to marble. Freeze 30 minutes, or until firm.
• Spread remaining 1/3 cup cranberry mixture over top of frozen dessert and freeze 15 minutes more.
• Meanwhile, chop pistachios finely and place in a small skillet over medium heat with 1 tablespoon butter and salt. Cook, stirring, 1 minute, until fragrant. Set aside to cool.
• In a chilled bowl, whip cream until soft peaks form. Beat in confectioners' sugar and vanilla and whip until stiff peaks form. Fold in cooled pistachios and spread cream over chilled cake. Freeze 30 minutes, then cover tightly with plastic wrap and foil and freeze 4 hours.
• To unmold, wrap a hot, dampened towel around the sides of the pan for 1 to 2 minutes. Then remove the sides of the pan.

SWIRLED STRAWBERRY BREAD

Steps:

• Make swirl first.
• Mix all ingredients together until smooth.
• Set aside.
• Grease and flour one 9x5 loaf pan.
• Preheat oven to 350 degrees F.
• Make bread.
• Combine dry ingredients.
• Combine strawberries, margarine, egg, and water.
• Mix strawberry mixture into dry ingredients just till moistened.
• Pour all but 2 cups into prepared loaf pan.
• Pour cream cheese swirl mixture over strawberry batter,.
• top with reserved strawberry batter.
• Cut through batter with a knife to create swirl.
• Bake 1 hour and 10 minutes.
• Cool on wire rack for 10 minutes, remove from pan, cool completely before cutting.
• Store tightly wrapped in plastic in refrigerator.
• Keeps several months if wrapped well and frozen.

STRAWBERRY-SWIRL CAKE

Steps:

• Heat oven to 350°F.
• Grease and flour 2 (8- or 9-inch) round pans. Prepare cake batter as directed on package; pour half into medium bowl. Add dry gelatin mix; stir until blended. Spoon half the white batter and half the pink batter, side by side, into each prepared pan; swirl gently with spoon.
• Bake 30 min. Cool cakes 30 min. in pans. Remove to wire racks; cool completely.
• Mix sour cream and sugar in medium bowl until blended. Gently stir in COOL WHIP. Stack cake layers on plate, filling with 1 cup of the COOL WHIP mixture and 1 cup berries. Frost top and side with remaining COOL WHIP mixture. Top with remaining berries.

NUTELLA® SWIRL BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a loaf pan with cooking spray.
• Cream sugar and butter together in a bowl. Add bananas and eggs; mix well. Sift 1 1/2 cups plus 3 tablespoons cake flour, baking soda, and salt into the butter mixture and stir to combine. Add chocolate chips and vanilla extract. Pour 1/2 the batter into the prepared pan.
• Add chocolate-hazelnut spread to the pan and spread it out. Add remaining batter evenly on top. Swirl a knife through the mixture.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes, depending on your oven.
• Let banana bread cool in the pan for 5 minutes. Transfer to a plate and let it cool another 10 to 15 minutes before serving.