Whole Wheat Double-Banana Cake

My previous post writes of double-corn polenta and the topic of this post is double-banana cake, both addressing duplicate quantities, and, equally notably, yellow foods. I could make much of this - yellow, is, after all, often associated with spring, so perhaps my recent predilections for abundant yellow ingredients in the face of impending cooler temperatures is indicative of a longing to bypass winter and herald the arrival of spring with greater immediacy. Or, perhaps, given the inherent connection between Spring and rebirth, one might suggest I am processing a desire for rejuvenation and renewed health through the actions of baking and simmering.

All this, it seems, might be gathered from spoonfuls of polenta and fluffy, freshly baked cakes.

Analysis aside, however, I for the time, am content... To simply find glory and beauty in an abundance of corn, and of bananas.

Whole Wheat Double-Banana Cake

1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
1/2 tsp baking powder
1/2 cup light nonhydrogenated vegan margarine (such as SmartBalance Light)
2 cups raw turbinado sugar
3 eggs
3 cups mashed ripe bananas
6 T vanilla almond milk
2 tsp vanilla

~ Preheat the oven to 325 degrees F. Coat 3 9X5" loaf pans or 1 9X11" baking pan with cooking spray, then dust with flour.
~ Gently stir together the whole wheat flour, all purpose flour, baking soda, salt, and baking powder.
~ Beat together the vegan marg and turbinado sugar until fluffy.
~ Add the eggs, one at a time, beating well after each addition.
~ Stir in the bananas.
~ Stir in half of the flour mixture.
~ Stir in the almond milk and vanilla.
~ Stir in the remaining flour mixture.
~ Pour the batter into the prepared pan(s). Bake for 50 to 55 minutes - until a cake tester inserted in the center of the cake comes out clean. Serve warm or cool, topped with whipped cream or ice cream if you fancy... :-)