Ripe mashed bananas bring natural sweetness and moisture to this cake, while a flax-and-water gel does the binding work usually left to eggs. Cinnamon adds warmth to every bite, and a quick trick with dairy free milk and apple cider vinegar gives the crumb that soft, tender tang you want in a great banana cake. Once baked and cooled, it gets topped with a fluffy, sifted powdered sugar frosting swirled on thick with vanilla and a pinch of salt. The whole thing bakes up into a moist, springy sheet cake that slices into neat squares — ideal for potlucks, lunchboxes, or just an afternoon treat with coffee. It's a solid pick for a wheat free dessert spread, no fuss required.
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Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment paper.
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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