3 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 c. butter
1 1/2 c. granulated sugar
4 eggs
1 lg. banana
1/2 c. dairy sour cream
1/2 c. milk
1 tsp. vanilla

Few drops red food coloring (optional) 1/2 c. presweetened cocoa powder or instant cocoa mix Powdered sugar (optional)

Grease and lightly flour a 10 inch fluted tube pan; set aside. In a medium mixing bowl stir together flour, baking powder, baking soda and salt; set aside.

In a large mixer bowl beat butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar and beat until fluffy. Add eggs, one at a time, beating well on medium speed after each addition.

In a medium mixing bowl mash banana (should have about 1/2 cup). Add sour cream, milk and vanilla; stir until combined.

Add dry ingredients and banana mixture alternately to beaten mixture, beating on low speed after each addition until well blended.

Reserve 2 cups of the batter. Stir strawberry preserves and food coloring into 1 cup of this reserved batter. Stir cocoa powder or hot cocoa mix into the remaining reserved batter.

Layer batter in fluted pan and bake at 350 degrees for 30 to 40 minutes. Sprinkle with powdered sugar when cool.