 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
|
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:
1/2 cup butter (softened) |
1 1/2 cups granulated sugar |
2 eggs |
1 cup sour cream |
1 teaspoon vanilla extract |
2 cups all-purpose flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup banana (ripe and mashed) |
1 (16 ounce) container cream cheese frosting |
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.
|
|