INGREDIENTS:

3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup butter
1 1/2 cups sugar
4 eggs
1/2 cup mashed banana, about 1 large ripe banana
1/2 cup sour cream
1/2 cup milk
1 teaspoon vanilla
1/2 cup strawberry preserves
red food coloring
1/2 cup instant cocoa (sweetened)

PREPARATION:

Grease and flour a 10-inch Bundt pan or fluted tube pan; set aside. Stir together flour, baking powder, baking soda and salt; set aside. In large mixing bowl, beat butter on medium speed until light, about 30 seconds. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. In medium bowl, mash banana. Add sour cream, milk and vanilla; stir to combine. Add dry ingredients alternately with banana mixture to creamed mixture; beat well after each addition. Reserve 2 cups batter in 2 bowls — 1 cup of batter in each bowl. Stir strawberry preserves and food coloring into 1 cup of the reserved batter. Stir instant cocoa mix into the other cup of reserved batter. Spoon half of the plain banana batter into pan. Top with strawberry batter. Spoon more plain batter over this. Top with cocoa batter. Bake at 350° for 60 to 70 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool for 10 minutes on a wire rack, then remove from pan to cool completely. Sift powdered sugar over cooled cake, or drizzle with a chocolate or vanilla glaze. Serve with vanilla ice cream and sauce, if desired.