Total Time
40mins
Prep 20 mins
Cook 20 mins

I'm not sure where I got this recipe. But since I don't eat dairy I changed a few things to suit my needs. I replaced half the sugar with Z-Sweet and I used Nu Laid liquid egg replacer instead of whole eggs. I didn't use butter or sour cream. I replaced the butter with Earth Balance Margarine and the sour cream with cinnamon bun soy yogurt. I used spelt and soy flour in this instead of all purpose flour and I added Banana to my frosting. I baked my cake in a porcelin 9x12x3 cake tin. Because I did that my cooking time was a bit longer. I think my cake was more dense then the original, but the flavour was excellent. I'm posting the original recipe.

Ingredients Nutrition

Directions

  1. Preheat oven to 350'F.
  2. Grease a 10 x 15 inch jellyroll pan.
  3. In a large mixing bowl combine the butter and sugar and mix until smooth.
  4. Beat in the eggs one at a time, then stir in the sour cream and vanilla.
  5. Combine the flour, baking soda and salt; stir into the batter.
  6. Mix in the mashed bananas.
  7. Spread evenly in your prepared pan.
  8. Bake 20-25 minutes in the preheated oven until a tooth pick comes out clean.
  9. Allow to cool completely before frosting.
  10. Bon Appetit.

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