This vegan banana cake is perfectly moist, sweet, and lightly spiced. Easy to make and perfect whether you're looking for a special dessert, or just need to use up some ripe bananas!
Preheat the oven to 350°F and lightly oil the bottom and sides of a 9 x 13 inch baking pan.
Stir the milk and vinegar together in a small bowl or liquid measuring cup.
Using an electric mixer at high-speed, beat the mashed banana, sugar, brown sugar, butter, and vanilla together in a large mixing bowl. Beat until creamy, about 1 minute.
Stir in the milk mixture by hand.
Begin beating in the flour, 1 cup at a time. After adding the last cup, sprinkle the baking soda, cinnamon and salt on top before beating it it. Beat the ingredients just until combined.
Transfer the batter to the baking pan and smooth out the top with a spatula.
Bake the cake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Transfer the cake to a cooling rack and let it cool completely before frosting and sprinkling with the walnuts.
Slice and serve.