For munching, if you have 2-4 extra bananas that are gonna go bad soon, or if you're just bored one Sunday evening.

I found a recipe online and modified it to my liking; added an extra banana for a fluffier texture and an extra spice for more... well, spice. 

So here's my spin on a vegan banana cake (lack of eggs and choice of milk and oil/margarine makes it vegan). I am mostly posting this for future reference for myself, but I'm glad if you enjoy it as well and decide to give it a try.

2-3 bananas

2.5 dl almond milk

1.5 dl walnut oil / any plant based margarine or oil

4.5 dl flour 

2 dl sugar

1 tsp. baking soda

1 tsp. baking powder

1 tsp. vanilla sugar

1-2 tsp. powdered ginger

2.5 - 3 tsp. cinnamon

1-2 tsp. clove

Preheat oven to 175°C.

Step 1.

Mix all dry ingredients together in a big bowl. The spices are pretty mild, don't be afraid to double or even triple the amount if you prefer a more flavorful cake.

Step 2. 

Blend the bananas. You can either use a fork for a clumpy texture or a blender for a more refined puree.

Step 3. 

Heat the margarine/oil in the microwave if need be, and mix it so there are no clumps. After that, pour it in a bowl with the milk and banana puree. I used walnut oil because a. I had it in the fridge and b. I think it complements the taste of the banana in the cake. 

Step 4.

Pour the banana-milk-margarine mix into the big bowl with the dry ingredients. Mix well with a spoon.

Step 5. 

Use the same margarine you had to oil the cake mold and sprinkle breadcrumbs (Is there a better english word than breadcrumbs for korppujauho? Feel free to correct me...) so they cover the entire mold. Pour the batter in. This prevents the batter from sticking to the mold for an easier cake removal thus also an easier clean after!

Step 6.

The cake will be in the oven for 30-45min. Keep an eye on it though and use a cocktail stick to test if it’s ready. If the stick comes out battery, wait a little while longer.

Wait a few hours for the cake to cool down and the spices to settle in. Or don't wait and eat it anyway. It'll still be good. I swear.