Banana Smash Cake
(courtesy of Mollie Connell, owner, Rebel Pioneer Limited Co. in Reno. Serves 8)
2 to 3 ripe, organic bananas (if you don’t have ripe bananas, preheat your oven to 250 degrees F and place whole bananas on a baking tray in oven for 20 minutes or until brown)
¼ cup organic, melted coconut oil or other oil
½ cup organic coconut milk (homemade, canned, or boxed)
1 teaspoon organic vanilla extract
½ cup organic sugar
1½ cups organic flour
1¼ teaspoons non-GMO, aluminum-free baking powder
¼ teaspoon salt
¼ teaspoon organic Ceylon cinnamon
1 pinch of organic mace (or nutmeg)
Preheat oven to 350 degrees F (or 325 degrees F for a convection oven).
Prep 2, 6-inch round cake pans. Coat the inside of each pan in vegan shortening or oil and dust with flour. Add parchment paper rounds to bottom of each pan.
In 1 bowl, mash bananas with a fork. Add oil, coconut milk, and vanilla extract and stir. Add organic sugar and stir until combined. In a separate bowl, combine and sift flour, baking powder, cinnamon, and mace. While whisking, add dry ingredients to wet ingredients. Stir as little as needed to incorporate all ingredients. Distribute batter between 2 prepared pans and place in oven. Bake 45 minutes or until toothpick inserted in the center comes out clean and sides of cake pull away from pan.
Fill and wrap with your favorite vegan buttercream or top with fruit!