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Sour Cream Banana Cake

This is not my favorite banana bread/cake recipe ever but it might be my fault. You see, I decided to “tweak” it which as you know is not always a good idea when baking. It turned out pretty good but not amazing. I would give it a 3.5/5 with the understanding that it would probably be better without my “tweaks”.

Sour Cream Banana Cake (original recipe)

Makes one bundt cake (or loaf or muffins)

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.

Source: Vegan Yum Yum

Recipe Notes: I used regular sour cream (light) & milk, 4 bananas instead of 3 & 1 cup whole wheat flour & 1 cup all purpose white flour. I think any issues can be contributed to the extra banana. Though this isn’t my favorite recipe, it is lower fat than most (my other recipe asks for a stick of butter) & pretty tasty. I will definitely make it again with the correct number of banans.

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