Cooking gluten-free and casein-free has been made easier by a list of good dairy substitutes now available in the marketplace. We have had great success substituting dairy ingredients in many of our recipes and one of stars on our list is ‘Tofutti Sour Cream Banana Bread’.
There are other non-dairy sour cream substitutes, but we like the texture and performance of the Tofutti brand. Tofutti products are available nationwide at local grocery stores.
This recipe is wonderful and we bet no one will guess it is gluten and casein free unless you tell them.
Tofutti Sour Cream Banana Bread
- 1-1/3 cup gf flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2/3 cup sugar
- 3 large eggs, lightly beaten
- 2 ripe bananas, mashed
- 1/4 cup canola or vegetable oil
- 1/4 cup Tofutti sour cream
- 1/2 cup walnuts, chopped
Preheat the oven to 350°F. Lightly butter a loaf pan.
In a large bowl, combine the gf flour, salt, baking soda and baking powder. In a separate bowl, beat the oil with the sugar until lightened in color and texture. Gradually beat in the eggs. On low speed beat in the Tofutti sour cream. Add wet ingredients to dry ingredients and stir until well blended. Fold in the bananas and walnuts.
Scrape the batter into the prepared loaf pan and spread evenly. Bake at 350°F for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan on a rack for 5-10 minutes before releasing it from the pan. Let cool on a rack completely before slicing.
- Chef Yvonne