i used the cake recipe below, then before icing with the frosting below i put on a layer of apricot pineapple preserves. after frosting i added nuts, ganache, cherries and sprinkles.
it turned out really good. here are the recipes i went off of...
1-3/4 cups unbleached flour or whole wheat pastry flour
1 cup cane sugar or turbinado sugar
2 teaspoons baking powder
1/4 teaspoon fine salt
3/4 cup soy milk
2 bananas, overripe, mashed ( i added and xtra 1)
1/2 cup safflower oil or any light vegetable oil
1 teaspoon vanilla
3/4 cup vegan chocolate chips
reheat oven to 350 degrees. Spray a 9-inch square or round pan with Pam or other baking spray.
Put dry ingredients into a bowl. Blend with a fork. Add oil, soy milk and vanilla. Stir until the mixture comes together, but don't over mix. Break bananas into chunks and drop into the batter, mash with a fork and mix briefly. Fold in chocolate chips.
Pour into prepared pan and bake on center rack for 35-40 minutes, just until cake tester comes out clean.
Remove from oven, place on wire rack to cool. To serve sprinkle with powdered sugar and enjoy! Also great with crushed pineapple or berries.
Here's a tip. If you like a smoother banana texture, break bananas into a separate bowl, mash and mix well, until smooth, then fold into the batter.
Over mixing your batter will create a more dense cake with a tougher crumb. Cakes should be gently mixed until dry ingredients are incorporated, unless specified otherwise.
Banana Buttercream Frosting
1/2 cup earth balance, softened
1/2 Cup Non-Hydrogenated Vegetable Shortening, softened
1 Ripe banana
3/4 Box Powdered Sugar
mix all together until light and airy. i use a mixer.