I cup whole wheat pastry flour
½ teaspoon baking soda
1 teaspoon non-aluminum baking powder
1/8 teaspoon sea salt
I teaspoon cinnamon, ½ teaspoon ginger and ¼ teaspoon each nutmeg and cloves
½ cup organic sugar
¼ cup grapeseed oil
1 teaspoon vanilla
¼ cup soy or ricemilk with 1 teaspoon apple cider vinegar added
½ half cup raisins or walnuts (or both) – optional
First add the vinegar to the soy or rice milk (makes it like buttermilk, for a tender crumb)
Mix the baking soda, baking powder, spices and salt into the flour stir well, add nuts and/or raisins, if using, stir to coat.
Add the oil to the soymilk mixture, add the sugar and vanilla and stir well
Mash the bananas (overripe bananas can be frozen and used for baking)
Add the wet ingredients and the bananas to the flour mixture, mix well with a fork but do not over mix as this makes cakes dry.
Lightly oil a 9×9 or 9 inch round pan and bake at 350 for 25-30 minutes. Use convection setting if you have it. This recipe can be easily doubled.
To frost, mix some Earth Balance margarine with powdered sugar and some sherry or lemon juice and a bit of vanilla, should be soft enough to spread but not runny. Spread it on in bits, leaving some of the cake showing.