2 teaspoons baking powder

2 teaspoons baking soda

½ teaspoon salt

2/3 cup soymilk

1 teaspoon apple cider vinegar

½ cup soy margarine

¾ cup granulated sugar

½ cup brown sugar

3 ripe medium sized bananas

1 tablespoon vanilla extract

8 tablespoons rum

 

Sauteed Banana Topping:

1 firm large banana

3 tablespoons brown sugar

1 tablespoon rum

¼ cup water

 

Frosting:

1 cup soy margarine

3 ½ cups confectioner’s sugar

1/3 cup brown sugar

1-2 teaspoons water or banana sauté fluid

1 teaspoon vanilla extract

 

Preheat oven to 350 degrees and use vegetable oil to grease 2 ten inch round pans. In one bowl, mix flour, baking powder, baking soda and salt. In a measuring cup, pour 2/3 cup soymilk and add apple cider vinegar. Stir soymilk mixture and set aside to curdle. In a third bowl, cream soy margarine, then add confectioner’s sugar and brown sugar. Cream again. Peel the three medium sized bananas and mash with a potato masher until as smooth as possible. Add bananas to margarine sugar mixture and mix until well combined. Slowly add flour mixture to banana mixture until batter thickens, then add curdled soymilk to thin batter. Continue adding flour mixture and soymilk while mixing until all ingredients combined. Divide batter between 2 round pans and place in preheated oven. When cakes are golden brown, about 25 to 30 minutes, remove from oven and allow cakes to cool. Once cooled, take a toothpick and poke numerous holes in the tops of both cakes. Pour 4 tablespoons of rum on each cake and set aside to allow rum to soak in. Remove carefully from baking pans after rum is absorbed.

 

While cake is baking, take firm large banana and cut into rounds or on a slant to create elliptical pieces. Take a saucepan or skillet and place water, brown sugar and rum in it. Heat slowly until sugar has dissolved. Add sliced banana and sauté on low heat until bananas are cooked. Take banana slices and place on a sheet of wax paper to cool. Make sure slices are not touching each other since they may stick together.

 

To make frosting, cream the soy margarine. Then add confectioner’s sugar and brown sugar and cream again. Add 1 teaspoons water or sauce from the sautéed bananas and blend until smooth. Add vanilla extract and blend until smooth again. If additional fluid is needed, add more water or sautéed banana sauce.

 

To ice the cake, place one cake round right side up on a plate and place some icing on the top of the cake. Place the second round upside down on top of the first. Make sure two cakes are aligned evenly and smooth icing over cake’s surface. Once sautéed bananas are cooled, place on top of cake.