1 2/3  c.            sifted flour
     1/3  c.            Dutch processed cocoa powder
                         -- (like Ghiradelli)
   1      tsp.          salt
   2      tsp.          soda
   2      med.          ripe bananas
   1      c.            butter or margarine --  softened
   1 1/2  c.            sugar
   4                    eggs
     1/4  c.            sour cream
     1/4  c.            milk
Preheat oven to 350 degrees.  Grease and flour 12 cup Bundt pan or
10 inch angel food tube pan.  Sift flour, cocoa, salt and 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 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.  Tuesday Nite Ladies