Whole Wheat Double-Banana Cake
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
1/2 tsp baking powder
1/2 cup light nonhydrogenated vegan margarine (such as SmartBalance Light)
2 cups raw turbinado sugar
3 cups mashed ripe bananas
6 T vanilla almond milk
2 tsp vanilla
~ Preheat the oven to 325 degrees F. Coat 3 9X5" loaf pans or 1 9X11" baking pan with cooking spray, then dust with flour.
~ Gently stir together the whole wheat flour, all purpose flour, baking soda, salt, and baking powder.
~ Beat together the vegan marg and turbinado sugar until fluffy.
~ Add the eggs, one at a time, beating well after each addition.
~ Stir in the bananas.
~ Stir in half of the flour mixture.
~ Stir in the almond milk and vanilla.
~ Stir in the remaining flour mixture.
~ Pour the batter into the prepared pan(s). Bake for 50 to 55 minutes - until a cake tester inserted in the center of the cake comes out clean. Serve warm or cool, topped with whipped cream or ice cream if you fancy... :-)