1/3 cup olive oil

1/2 cup honey

2 eggs

2 ripe bananas, mashed

1/4 cup almond milk

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon cardamom

1/2 teaspoon cinnamon

Cashew Buttercream:

1/2 cup (1 stick) vegan butter

3 tablespoons Justin's Cashew Butter

2 cups powdered sugar

1/2 teaspoon vanilla

1-2 tablespoons almond milk

To garnish: banana slices, cashews

Cooking Instructions

  1. Preheat the oven to 350º F and grease a 9x9-inch baking pan.
  2. In a large mixing bowl, beat the oil and honey together. Add the eggs and beat well. Stir in the mashed bananas and almond milk. 
  3. Add the baking powder, baking soda, vanilla, salt, cardamom, and cinnamon, and whisk well. Add the flour, and stir just until combined. 
  4. Pour the batter into prepared pan. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Place the pan on a cooling rack and let the cake cool completely before frosting.
  5. Make the buttercream: In a mixing bowl, beat together the butter and cashew butter with an electric mixer until fluffy.
  6. Add the powdered sugar and vanilla and beat on low until well incorporated. Scrape the sides and bottom of the bowl, turn the mixer up to medium-high speed and beat 1 minute more. 
  7. Add milk a little bit at a time until frosting is the proper consistency.
  8. To assemble, spread frosting evenly over the top of the cake, then slice and serve.