From: Linda McCartney’s Home Cooking, p. 153
A great recipe for a not too sweet Banana Cake (you could call it “Banana Bread” instead) that keeps well for two to three days.
Vegan and Gluten-Free: I substituted the eggs for 100g pureed silken tofu and the sour cream for 6 tbsp. plant-based yoghurt. Using gluten-free flour and 3tsp. potato fiber and 1 tsp. psyllium husk helped the cake retain some of its moisture.