Marbled Chocolate-Banana Cake From Scratch

Grease an 8 inch springform tube pan. Preheat oven to 350 degrees F.

Combine 2 cups of the flour, baking soda, and salt on wax paper; set aside.

In large bowl, beat sugar and oil for 3 minutes with electric mixer. Add eggs and vanilla; beat 1 minute longer. Add dry ingredients alternately with water to sugar mixture. Beat until just blended. Pour about 1-1/4 cups batter into medium bowl.

In small bowl, stir together with a fork banana and remaining 2 tablespoons flour until blended and no large lumps remain. Add this mixture to the cake batter. Stir until blended.

Sift cocoa into large mixing bowl with remaining batter. With electric mixer beat just until blended. Pour cocoa batter into prepared pan. Pour banana batter over cocoa batter. With spatula, swirl through cake batters to marble.

Bake 50 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes on wire rack. Remove side and cool. Remove cake from pan to slice.

GLAZE: Melt butter in small saucepan over low heat. Add cocoa and water, stirring constantly until mixture thickens; do not boil. Remove from heat; cool slightly. Blend in the sugar and vanilla. Spoon over cake.