Combine the flour, baking soda, baking powder and salt in a bowl.
Beat together the oil and sugar with a handheld mixer for about two minutes.
Add the soy milk mixture and beat until just mixed.
Add the mashed bananas and beat in. Make sure there are no big lumps remaining.
Add the flour to the banana-soy milk-oil mixture in 2 batches, beating in after each addition until the mixture is smooth. Do not overbeat, though.
Line the bottom of two 9-inch cake pans with parchment or wax paper. Oil and flour the pans.
Divide the batter equally between the two pans and bake 25-30 minutes in a 350-degree oven until a toothpick inserted in the center of each cake comes out clean.
Place on a rack to cool, about 10 minutes. Unmould, peel off the parchment paper, and leave on the rack to cool thoroughly before frosting.
Have the peanut butter and Earth Balance at room temperature, and the cream cheese cold. Place the ingredients in a bowl and mix with a whisk or with a hand-held or stand mixer until everything's combined.
Add the sugar 1/2 cup at a time, beating in well after each addition.
Place the frosting in the refrigerator for at least 30 minutes before frosting.
Place one cake on a cake stand or flat dish. Put about 1/3rd of the frosting in the center of the cake and using a spatula spread it evenly across the surface.
Carefully place the second cake on top of the first one. Put the remaining icing in the center of the cake and evenly frost the top and sides.
Garnish with some chopped, roasted peanuts. In fact, if you have the time and the peanuts, sprinkle nuts all over the surface of the cake and press some into the sides.
Recipe courtesy: Holy Cow Vegan
Bawarchi of the Week
Walter Pais is a passionate cook who aims to share his culinary experience through his interesting blog.