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Ingredients
| canola oil - for salads, woks and light frying: 1/3 cup |
| sour cream: 1 cup |
| soymilk: 1/3 cup |
| vanilla extract: 1 tsp |
| bananas: 3 (mashed) |
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 1 cup |
| cornstarch: 2 Tbl |
| baking powder: 1 1/4 tsp |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| whole nutmeg: 1/4 tsp |
| ground cinnamon: 1/2 tsp |
Sour Cream Banana Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
50 min -
Servings
12 serving(s)
Tags
- 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.