BANANA CREAM CAKE

BANANA CREAM CAKE

8-inch square-baking pan lined with parchment paper

Preheat oven to 350 degrees

Preparation time: 10 minutes

Yield: 12 servings

Cake

2-cups very ripe bananas (about 4 bananas)

½-cup agave nectar

1-teaspoon vanilla

1/3-cup ground flaxseed

¼-cup coconut oil

1/3-cup water

2-tablespoons vinegar

2-cups whole-wheat pastry flour

¼-teaspoon salt

2-teaspoons baking powder

1½-teaspoon baking soda

In a standing mixing bowl, mix together the bananas, agave, vanilla, flaxseed, and oil. Mix vinegar in just before adding the dry ingredients.   

Whisk together the flour, baking soda, baking powder,and salt. 

Add and mix in the vinegar to the wet ingredients.

Add the dry to the wet and mix until uniform. 

Pour batter into pan. 

Bake at 350 degrees for 45 minutes or until a toothpick inserted into the center comes out clean. 

Vanilla Cream

2 boxes of silken tofu

1/4-cup coconut oil

2/3-cup agave nectar

1/2-almond milk

2-teaspoons vanilla

2 ripe sliced bananas

optional:  decorate with dry banana slices

Cool cake before adding Vanilla Cream.

Remove cake from pan.

Cut cake in half by placing two toothpicks on each side at the half way mark.  With a saw tooth blade knife, cut cake in half using the toothpicks as guides. 

Place bottom half back in the pan. 

Cover with half the vanilla cream and sliced bananas.   

Place the other half back in the pan with the cut side up. 

Cover with remaining vanilla cream. 

Refrigerate for two hours or more to let the cream soak into the cake. 

Before serving, decorate with dry bananas.