1 cup sour cream
1 tsp vanilla
3 ripe bananas pureed
2 cups flour
1 and 1/4 cups sugar
2 tablespoons cornstarch (cornstarch)
1 and 1/4 tsp baking powder
1 tsp baking soda
Preheat the oven.
Whisk all the wet ingredients together in a bowl until smooth. Reserve.
Whisk together the dry ingredients.
Spray a pudding pan with oil and spread a little of the dry mixture on top, what does not stick to the mold should be poured into the bowl.
Mix the wet and dry ingredients, add more soy milk if necessary.
It should be a heavy mix but not dry.
Pour evenly into the pudding pan and bake for 50 minutes or until a toothpick comes out clean. Let it cool completely before removing from the mold.
Serve with powdered sugar and fresh strawberries