Preheat oven to 350 degrees F. If you are using loaf pans (9 x 5 inch), lightly grease them. If you are using a mini-bundt pan mold (as I did), spray they with oil. With the mini-bundt pans, be very sure to spray them carefully; there are a lot of nooks and crannies in those pans and you want your little bundt cakes to come out clean.

Combine the flour, baking soda, salt and cocoa. Set aside.

Using a separate bowl, beat the butter and sugar until they are light and creamy. I used a hand mixer for this. Then, beat in the egg and stir in the vanilla, banana and the sour cream.

Gently, mix in the dry ingredients and the chocolate chips until they are well incorporated. I used Calliebut semi-sweet chocolate chips. (The original recipe recommended using mini chocolate chips. I think that is a good suggestion to ensure that the chocolate melts properly.

If you are using a loaf pan, pour (or scrape) your batter into the pan. If you are using the mini-bundt pan form, put the batter into a gallon zip lock bag. Cut off the tip of the bag and pipe the bag into the bundt pan molds.

Bake for 45 to 60 minutes or until a cake tester or toothpick inserted into the center of the cakes comes out clean. I wanted my cakes to be moist and took them out of the oven at about 30 minutes. At that point, their internal temperature measured about 205 degrees on my ThermPro digital cooking thermometer. (Another gadget!) Ovens will vary, so you will want to watch your cakes carefully the first time you bake them in your own oven.

Remove the cakes from the oven and allow them to rest in the pan for about 10 minutes. After 10 minutes, turn them out onto a rack and let them cool completely.

Garnish with powdered sugar and a maraschino cherry.