This is a recipe that my family loves! But, here's the rub - now it has to be dairy free. I'm so excited that I found a substitute for the diary portions of this cake and even more so that it turned out exactly like the dairy version. The texture on this cake is so perfect, the crumble in the middle is lovely, the crumble on the top is so nice and chocolatey - but not too much. I find that dairy free isn't too hard, there are lots of dairy free butters that work quite well in baking but the sour cream substitute was a bit harder. I'm so pleased that it worked. I love using sour cream in my loaves and muffins - you just know it's going to be good with that ingredient. So, I am beyond happy that this worked:)
So. . . to the recipe we go -
Dairy Free Banana Cake
Crumble Into a bowl combine 1/2 c. b. sugar 2 tbsp. cocoa 1/4 c. dairy free butter (I lke the becel brand- unsalted, plant based sticks) *I like mine frozen or cold so I can grate it into the flour) 1/2 c. flour 1/2 c. diary free chocolate chips Mix together and set aside - it will be grainy like small pebbles.
Cake In a bowl, mix together and set aside 1 1/2 c. flour (spooned into your measuring cup) 3/4 tsp. b. soda 3/4 tsp. b. powder 1/4 tsp. salt
In the stand of your mixer or with a mixer, cream together 1/2 c. dairy free butter (room temp) 3/4 c. sugar Add in 1 large egg 1 1/3 c. mashed, ripe bananas (about 3) *3 tbsp. sour cream substitute
Add the dry ingredients to the wet, mixing until just combined.
Spread 1/2 the batter into an 8x8 pan that has been lined with parchment or if you prefer, grease and flour your pan.
Sprinkle 1/2 the crumble onto the batter.
Add the rest of the batter by large spoonfuls onto the top of the crumble
Sprinkle the remaining crumble onto the batter.
Bake at 350 for about 35 minutes, until your toothpick comes out clean or the top springs back when lightly touched.
Serve with some coconut whip cream (available in ready to use cans)
Enjoy!
*sour cream substitute In a small bowl add in and stir together 3 tbsp coconut cream 1 tsp. lemon juice
**FYI - you can freeze the leftover coconut cream. I freeze mine in 1 c. portions for later use)
