2 ½ C flour
1 T baking powder
½ tsp (heaping) salt
1 stick margarine
2 T water
2 C sugar divided
½ C vegetable oil
1/2 tsp baking soda
1 T distilled white vinegar + enough soy milk to make 1 C
1 ¾ C diced bananas – about 2 medium ripe bananas
1/2 C banana chopped
3/4 C brown sugar
1 T margarine
3/4 C water
2 cans coconut milk (not light)
1 T powdered sugar
Sea Salted Walnuts
1 C walnut pieces
1 T marjarine
1 tsp fine sea salt
Prep the coconut milk by removing the tops of the cans and covering with plastic wrap. Place them into the freezer for 1 hour, then move them to the fridge until you are ready to use.
Preheat the oven to 350˚F. Spray two 9" round cake pans, line with parchment and spray lightly again. Cream the marjarine and 1 C sugar in a stand mixer fitted with the padddle attachment. Add water and continue to mix. In a separate bowl, whisk flour, baking powder, and salt. Combine soy milk and vinegar and set aside. Add flour in 3 additions alternating with two additions of soy milk. In your flour bowl, whisk remaining sugar and oil, mix in baking soda thoroughly. Add bananas and stir to combine. Pour this mixture into the batter on medium speed until everything is well incorporated. Separate evenly between the two pans, shake to eliminate air bubbles, and bake for about 35 minutes. Transfer to a wire rack to cool for 15 minutes, then invert onto a wire rack until completely cool. Cover with foil if you are making the cakes ahead of time.
Make the Banana Caramel. Process everything but the water until smooth. Add to a small saucepan and add the water. Set pan over medium heat and whisk to combine water thoroughly. Set a candy thermometer in the pan and cook until the temperature reaches 215˚F. Do not stir during this period. Once it reaches the right temperature, pour into a glass measuring cup to cool.
Prepare the walnuts. Melt 1 T margarine. Add nuts to a small bag and pour in margarine and salt. Shake well to combine, then spread onto a rimmed baking sheet. Bake for about 15 minutes at 325˚F or until crisp and fragrant. Cool.
Prepare the Coconut Cream. Once the coconut milk is completely chilled, the cream will separate from the coconut water and rise to the top of the can. Scoop out the cream making sure not to get the water in the mix. Add this to a stand mixer fitted with the whisk attachment. Whisk on high speed until cream is not lumpy. Add in powdered sugar - or to taste. Coconut Cream will not whip in volume like Whipping Cream, but this should be enough to frost two cake layers (I left the sides visible). If you want to cut the cake into 4 layers use 3 cans of coconut milk instead. Set aside until ready to frost.
To assemble the cake, place one cake layer on a stand (don't forget to remove the parchment). Top with half of the coconut cream and smooth to the edges. Drizzle as much banana caramel on top of the cream as you desire. Place second cake layer, and top with the remaining cream. Drizzle caramel and sprinkle walnuts over the top.
This cake will last up to 4 days well covered in the refrigerator. Leftovers are tasty!