The Best Vegan banana cake

Banana cakes have always been popular with many people. One of the secrets to a full-flavored banana cake is that the bananas have to be fully ripe, preferably the kind with blackened skins, I use Pisang Berangan, which bake beautifully. This time, Shadajie did is to be vegan. The ingredients and method are very simple. This banana cake is soft and moist, not greasy or greasy, and the amount of sugar is reduced, and it will not be too sweet. It is really fragrant and delicious!
The Best Moist Vegan banana cake
Yield: 1 (20cm long x 11cm wide x 6cm high) cake mould
Ingredients:
3 to 4 ripe bananas (200g) (Mash with a spoon)
45g white sugar
60g vegetable oil (coconut oil/sunflower oil/corn oil is fine)
150g all-purpose/all-purpose flour
1 tsp baking powder (4g)
1/2 tsp baking soda (2g)
1/4 tsp salt
70ml soy milk (I use low sugar boxed soy milk)
1/2 tsp vanilla extract (optional)
Preheat the oven, heat up and down, and bake at 160 degrees for 45-50 minutes
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