Banana Cake:

1. Preheat the oven to 375F and grease a 7×11 inch pan with coconut or olive oil.
2. Add apple cider vinegar to the almond or coconut milk and let it sit while preparing the other ingredients.
3. In a large bowl, whisk together flour, sea salt, baking soda, and baking powder. Set aside.
4. In a medium bowl, beat together dairy free milk and vinegar mixture, maple syrup, and vanilla extract. Set aside.
5. Fold in mashed bananas to the whisked flour until it resembles a crumbly texture.
6. Add in about 1/3 of the wet mixture into the crumbly flour and mix thoroughly. Add in another 1/3 and continue mixing. Finally, add in the final 1/3 of the wet mixture and mix until it’s a thick batter.
7. Pour banana batter into the sheet cake pan and place into the oven.
8. Bake for 30-35 minutes, or until toothpick comes out clean.
9. Remove from the oven and let cool before completely frosting. 

Peanut Butter Frosting:

1. When ready to frost, beat together the butter, peanut butter, coconut cream, and coconut sugar until smooth.
2. For a smoother texture, add in more coconut cream by the tablespoon.
3. Frost your vegan banana cake and enjoy!