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A beautifully plated Sour Cream Banana Cake served on a rustic wooden table. The cake is moist and fluffy, infused with ripe bananas and rich sour cream. Topped with a light vanilla glaze and a sprinkle of chopped nuts. Served on a white ceramic plate with a side of fresh banana slices and a dollop of whipped cream. The warm wooden table is more visible, providing a cozy and inviting setting.

Sour Cream Banana Cake

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Ingrediënten

  • ⅓ Cup Canola Oil
  • 1 Cup Tofutti Sour Cream
  • ⅓ Cup Soymilk
  • 1 tsp Vanilla
  • 3 Medium Ripe Bananas mashed
  • 2 cups All Purpose Flour
  • 1 ¼ Cups Sugar
  • 2 Tbs Cornstarch
  • 1 ¼ tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • ¼ tsp Nutmeg
  • ½ tsp Cinnamon

Instructies

  • 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.

Notes / Tips / Wine Advice:

Serve with powdered sugar and fresh strawberries.
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Recipe Category Cake / Dessert / Fruit
Diets Vegan
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