Sour Cream Banana Bundt Cake
March 28th, 2007
Stumble it!
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.
Entry Filed under: baked goods, dessert, recipe
20 Comments Add your own
1. Amey | March 29th, 2007 at 1:02 am
wouldn’t you know it? I’ve also got an open tub of Tofutti sour cream! And, a book club coming up that needs a treat… hmmm!
2. Amy | March 29th, 2007 at 7:02 am
Oh Lolo, this looks so good! Too bad I’m a little burnt out on bananas right now. I just made a loaf of banana split bread, but the next time I have a hankering for banana, this is my jam.
xoxo
Amy
P.S. Guess who got a new oven!!
3. vincent | March 29th, 2007 at 7:56 am
I love it when the answer is cake. I also love it when the answer is pie. Nice presentation with the sliced strawberry.
4. Sandy | March 29th, 2007 at 8:43 am
Like Vincent, you know I love all pie/cake answers to questions. Especially since Easter is coming up.
5. Katie | March 29th, 2007 at 10:58 am
That does indeed look like a tasty answer.
6. Mihl | March 29th, 2007 at 12:35 pm
This cake looks really yummy. Everything on your fabulous blog does!
Unfortunately I will never be in the position to have an open container of tofutti sour cream because they don`t sell this stuff over here in Germany. (They don’t sell any vegan sour cream as far as I know.) Do you think some silken tofu would do the job as well?
7. Nikki | March 29th, 2007 at 12:38 pm
Actually, I was going to ask if you think some soygurt would do the trick.
8. mikaela | March 29th, 2007 at 1:52 pm
Oh my goodness… beautiful!
9. sheree | March 29th, 2007 at 8:47 pm
Your cake looks wonderful. I will have to keep this recipe handy. Thanks for sharing
10. Lolo | March 30th, 2007 at 8:47 am
Amey - Yay! I hope the cake turns out for you!
Amy - You got a new oven! That’s awesome! Take pics so I can gawk at it!
Vincent - I know, right? Pie is also always acceptable. Thanks!
Sandy - Speaking of pie, it’s almost time to make one for you!
Katie - Thanks!
Mihl - Thanks for the comment! I’ll have to do some testing to see what else will work in this cake. I want to know, too, since it’d be nice not to have to buy tofutti just for the cake. I’ll let you know when I figure it out!
Nikki - I bet it would, but we’ll need to do some “research” - wanna help?
Mikaela - Thank you! Bundt cakes are fun because they’re pretty no matter what!
Sheree - Thank you! I hope it you like the recipe!
11. Mihl | March 31st, 2007 at 5:08 am
Lolo - Thank you!
12. Susan Kelley | April 11th, 2007 at 11:47 pm
I just made this and added poppyseeds. Yum!
13. johanna3 | April 12th, 2007 at 11:16 am
wonderful, thanks!
14. beck | May 1st, 2007 at 11:36 pm
i made this and it was fantastic, except by the second day it was reeeeeally sticky.
15. Susan Kelley | May 9th, 2007 at 3:28 pm
I just made this again, and since I only had a tablespoon of Tofutti sour supreme, I made up the rest with (plain) soy yogurt. Worked very well. I might add a squeeze of lemon next time for some added sour.
16. limor | February 29th, 2008 at 4:37 am
I made this cake, and it was so good that a friend asked me to make a few for a party!
You are a genius!
Thank you!
17. marin | April 2nd, 2008 at 11:28 am
I made this cake, but only had 1 banana on hand. So I used the banana and about 1/2-3/4 of a cup of leftover steamed sweet potato that I had in the fridge. The cake was a huge hit-not dry at all and with a firm exterior (like that of a muffin top)-YUM!
18. Shauna | June 5th, 2008 at 8:15 pm
Could this be turned into a Vegan Banana Bread recipe?? I’m looking for some excellent and moist banana bread recipes (and am holding a contest).
If it can be modified you should enter it - the winner gets a $50 Sur La Table gift card!!
http://thenewstayathomemom.com/moist-banana-bread-recipe-contest
blessings,
Shauna
19. Meg | September 28th, 2008 at 12:18 pm
Made this yesterday for my sister’s birthday (in a tube pan rather than a bundt pan, heh), and none of us could stop eating it. So moist, so delicious! I subbed one cup of WW pastry flour for one of the cups of regular flour and it was still amazing, and topped it with powdered sugar and cinnamon. It was for my sister’s birthday, and she loved it!
20. Jennifer | November 17th, 2008 at 4:10 pm
I made this for my family on the weekend and it was delicious! Everyone LOVED it - I’ll add it to my favorites! Thank you!
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