1 2/3 cups sifted all-purpose flour
1/3 cup Dutch processed cocoa powder (like Ghirardelli)
1 tsp. salt
2 tsp. baking soda
2 medium ripe bananas
1 cup (2 sticks) butter, softened
1 1/2 cups sugar
4 eggs
1/4 cup dairy sour cream
1/4 cup milk

Preheat oven to 350°F. Grease and flour 12 cup Bundt pan or 10 inch angel food tube pan.

Sift flour, cocoa, salt and baking soda together. Mash the bananas with fork. Cream butter and sugar until light. Add sour cream and bananas to butter and sugar. Beat the eggs until well blended. In four stages, beat eggs into butter-sugar-sour cream-banana mixture. Blend in 1/2 the flour-cocoa mixture. Stir in the milk and remaining flour. Mix only until evenly blended.

BE CAREFUL NOT TO OVER MIX BATTER. Spoon into prepared pan and bake at 350°F for 30 minutes on the lowest level of your oven rack. Rotate cake moving the back to the front. Continue baking until toothpick pulls out clean from the center - about 30 minutes more. Let cool in pan 5 minutes on a rack. Turn out on rack and cool before serving.