Banana split cake recipe, with banana, chocolate, and strawberry batters.

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.