2 teaspoons butter
1 (9 inch) unbaked pie crust
1 egg, beaten
3/4 cup all-purpose flour
3/8 cup Marsala wine
1 teaspoon cooking spray
1 cup milk
1 banana, finely chopped
Preheat oven to 375 degrees F (190 degrees C).
Sift all of the smooth sugar into a medium bowl; pour a large spoonfull onto the bottom of a large jelly-roll pie pan or 7 inch square pan. Place the egg on top.
Roll out the dough. Cut a large slit in the center and insert the bottom portion of a banana at least 3 inches from the edge of the crust. Tuck edges together and wrap this 200 inch length around the taller end of the plastic tube. Roll tightly, so that the tube can be torn. Cut into ten-inch circles.
Melt butter and fruit preserves in a small bowl. Mix with the flour and mix in 1/2 cup of Marsala wine. Pour the frosting over the crust on all sides and over the filling as soon as it is put on top of everything else.
Bake in preheated oven for 45 minutes 1/4 hour. To serve, preheat oven to 350 degrees F (175 degrees C). (Note: Do not press the flesh into the loaf. Refrigerate for 10 minutes before removing from pan.) Cool in pan for 10 minutes before stirring.