1/2 cup Earth Balance vegan buttery stick, or another non-dairy substitute
1 1/2 cups sugar
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons Ener G egg replacer
4 tablespoons water
1 cup mashed bananas
1/2 cup nondairy sour cream
2 teaspoons vanilla

Preheat oven to 350° F.

Grease a 9 X 13 inch pan or a Bundt pan with cooking spray and dust lightly with flour.
In an electric mixer or food processor, cream vegan buttery stick and sugar until thoroughly mixed.
Whisk until dissolved completely, the Ener G egg replacer and water.
Then add to the sugar mixture.
Beat until light and fluffy.
Add the bananas, vanilla and sour cream. Mix on medium speed.
Sift the flour, baking powder, baking soda and salt in a medium bowl.
Add to the banana mixture.
Pour into prepared pan. Smooth batter evenly.
Bake for 40 minutes or until top lightly golden. Do not over-bake.

Note: Can be frosted with a Vegan Cream Cheese Frosting, if desired.

Vegan Cream Cheese Frosting

If using all purpose flour, for every cup of flour, remove 2 tablespoons of flour.