I didn't have any sour cream, and I wanted to make this a dairy-free cake, so here's what I did -- used 3/4 cup of sugar, and beat eggs in one at a time, followed the rest of the directions as written, but added one cup of mayonnaise in place of the sour cream and shortening. I used a wooden spoon and stirred in the flour, alternating with the mayo. Instead of walnuts, I added 3/4 cup of semi-sweet chocolate chips. I baked it in a dark bundt pan at 325F for 45/50 minutes (a lighter-coloured pan would need 350F). This cake is delicious!! My kids are crazy for it, and I hope there's some left when company comes for dinner tomorrow. Definitely my go-to banana cake recipe from now on.
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I didn't have any sour cream, and I wanted to make this a dairy-free cake, so here's what I...