Sour Cream Banana Bundt Cake
I had three ripe bananas and an open container of Tofutti Better than Sour Cream that I wanted to use today, so this was my solution. I love it when I have a problem and the answer is cake, don’t you?
Sour Cream Banana Cake
Makes one bundt cake
1/3 Cup Canola Oil
1 Cup Tofutti Sour Cream
1/3 Cup Soymilk
1 tsp Vanilla
3 Medium Ripe Bananas, mashed
2 cups All Purpose Flour
1 1/4 Cups Sugar
2 Tbs Cornstarch
1 1/4 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/4 tsp Nutmeg
1/2 tsp Cinnamon
Preheat oven to 350º F.
Whisk all the wet ingredients together in a medium bowl until smooth. Set aside. Whisk dry ingredients together in a large bowl. Spray your bundt pan with cooking spray, or lightly grease. Flour the bundt pan with some of the dry mix, pouring excess back into the bowl when finished.
Mix wet ingredients into the dry, adding a tablespoon or so of soymilk if needed. Batter will be thick but not dry. Pour evenly into the bundt pan and bake for 50 minutes or until a toothpick comes out clean. Let cool completely before removing from pan.
Serve with powdered sugar and fresh strawberries.
18 comments March 28th, 2007
