3 c. flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 c. butter
1 1/2 c. sugar
4 eggs
1 lg. banana
1/2 c. sour cream
1/2 c. milk
1 tsp. vanilla
1/2 c. strawberry preserves
Red food coloring
1/2 c. instant cocoa mix

Grease and lightly flour a 10 inch fluted tube pan; set aside. Stir together flour, baking powder, baking soda and salt and set aside.

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

In medium bowl, mash banana (should make 1/2 cup). 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. Stir strawberry preserves and food coloring into 1 cup reserved batter.

Stir instant cocoa mix into 1 cup reserved batter. Spoon 1/2 white batter into pan. Top with strawberry batter. Spoon plain batter over this. Top with cocoa batter.

Bake at 350 degrees for 60-65 minutes or until cake tests done. Cool for 10 minutes on a wire rack. Remove from pan; cool thoroughly. Sift powdered sugar over cooled cake. Serves 16.