About the Recipe
Ingredients
2 1/2 cups all-purpose flour
1 1/2 tsp cinnamon
1 1/2 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
3 eggs
1 1/2 cup vegetable oil
1 1/2 cups granulated sugar
1 1/2 tsp pure vanilla extract
1 1/2 cups mashed bananas (very ripe and spotty) Chopped pecans (quantity unspecified in the original recipe)
Vegan Caramel Sauce (can also be made non-vegan):
1+1/4 cup sugar
1/4 cup water
1 cup full-fat coconut milk or heavy cream
1 Tbsp butter (Vegan or regular)
Combine sugar and water in a saucepan, simmer until golden brown, then whisk in coconut milk ad butter until smooth.
Preparation
Preheat the oven to 350 F (1/5 C).
Prepare three 6-inch cake pans by lining the bottoms with parchment paper and spraying the sides with non-stick spray. Alternatively, use two 8-inch cake pans.
Sift flour, cinnamon, baking soda, baking powder, and salt together on a large piece of parchment paper.
In a stand mixer with a paddle attachment, mix eggs, oil, sugar, and vanilla until smooth. Add mashed bananas and mix again.
Slowly incorporate the sifted dry ingredients, mixing just until combined. Add chopped pecans and mix to distribute evenly
Pour the batter into the prepared pans and bake for 10-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes sit for 5 minutes, then remove from pans onto cooling racks.