Okay, here it finally is. I know about 1 1/2 later. But I finally got the cake pictures from my husband. So here is the recipe and the pictures of my husband’s vegan banana cake with cream “cheese” frosting.

Vegan Banana Cake

3 1/2 cups whole wheat flour
2 cups sugar
4 tsp baking powder
1/2 tsp salt
1 1/2 cups rice milk
4 bananas, overripe, mashed
1 cup olive oil oil
2 tsp vanilla

Preheat oven to 350 degrees. Wipe two 9-inch round or square glass baking dishes with and olive oil covered paper towel and sprinkle small amount of flour in dish. In a medium mixing bowl mix together all dry ingredients. Add olive oil and stir until mixture is crumbly. Add mashed bananas, rice milk, and vanilla and mix with a mixer until smooth. Pour into baking dishes and back for about 40-45 minutes, or until a toothpick stuck in the middle comes clean.

While cake is baking prepare cream cheese frosting.

1 16 oz container vegan cream cheese
1 package powdered sugar
1 tsp vanilla
2 tbsp rice milk

Using a mixer, mix all ingredients until smooth. Take half of the mixture and add one mashed banana for center filling. Place filling and frosting in the refrigerator until cake is cooled and ready to frost.

Once both cakes are completely cooled, cut thin layer off of the top of each cake so that they stack neatly. Spread banana cream cheese filling on one layer and place the other layer on top. Frost entire cake with frosting.

Pour into prepared pan and bake on center rack for 40-45 minutes, until cake tester comes out clean.

Remove from oven, place on wire rack to cool, then sprinkle with powdered sugar and enjoy!