Banana Cake – ⅓ cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil* – ½ cup honey or maple syrup – 2 large egg – 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas) – ¼ cup milk of choice or water – 1 teaspoon baking powder – ½ teaspoon baking soda – 1 teaspoon vanilla extract – ½ teaspoon salt – ½ teaspoon ground cinnamon – 1 cup white whole wheat flour or regular whole wheat flour – ¾ cup whole wheat pastry flour or all-purpose flour – Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices… Cream Cheese Frosting – 8 ounces cream cheese, softened to room temperature – 2 tablespoons unsalted butter, softened to room temperature – 1 ¼ cups powdered sugar – 1 teaspoon vanilla extract
Make the cake: Pre-heat the oven to 350°F and grease a 9" square baker. Whisk oil and honey in a large bowl. Whisk in the mashed bananas and milk after beating the eggs.
If the cold ingredients make the coconut oil solidify, put the bowl somewhere warm for a few minutes, like on top of the stove, or heat it for 10 to 20 seconds in the microwave.
Whisk in baking powder, baking soda, vanilla, salt, and cinnamon. Stir in both flours with a large spoon until combined. Certain lumps are fine! Add any additional mix-ins now and gently fold.
Grease your baker and pour the batter. Bake until a toothpick inserted into the centre comes out clean, 30–34 minutes. Wait until the cake is completely cool on a cooling rack before frosting.
Combine softened cream cheese and butter in a medium bowl or stand mixer bowl to make frosting. Beat cream cheese and butter until fluffy with a hand mixer, stand mixer, or your own strength.
Stir the powdered sugar and vanilla with a spoon until combined (or powdered sugar will fly everywhere), then whip the frosting until fluffy.Frost cake evenly, slice, and serve. This cake lasts 4 days in the fridge.