Sour Cream Banana Bundt Cake
makes 1 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?Read more about this recipe at VeganYumYum.
1/3 cup canola oil
1 cup Tofutti (vegan) sour cream
1/3 cup soymilk
1 teaspoon vanilla
3 medium ripe bananas, mashed
2 cups all-purpose flour
1 1/4 cups sugar
2 tablespoons cornstarch
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
prep: 15 minutes
total: 1 hour 5 minutes
medium bowl
whisk
large bowl
bundt pan
1. Preheat oven to 350 F.
2. 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.
3. Mix wet ingredients into the dry, adding a tablespoon or so more 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.
