Preheat oven to 350 degrees. Grease and flour a 10 C bundt pan.
In a large bowl, combine flour, baking soda, baking powder, salt, and spices. Mix together and set aside.
2 ⅔ Cup Gluten Free 1-to-1 Flour Blend, 2 teaspoon Baking Soda, ½ teaspoon Baking Powder, ½ teaspoon Salt, ½ teaspoon Cardamom, 1 teaspoon Cinnamon, ⅛ teaspoon Nutmeg
In the bowl of an electric mixer, combine olive oil, sugar and maple syrup. Beat on medium speed for 2-3 minutes.
¾ Cup Olive Oil, 2 Cup Sugar, ¼ Cup Maple Syrup
Add the eggs one at a time, beating for 60 seconds between each addition. Add the vanilla. Scrape down the bowl.
3 Eggs, 1 teaspoon Vanilla
Turn the mixer to the lowest setting. Alternate adding the milk and bananas and the flour mixture, beginning and ending with milk.
¾ Cup Non-dairy Milk, 3 Overripe Bananas
Let the mixture sit for 10 minutes before filling the cake pan.
Pour the batter into the cake pan, taking care not to fill more than ¾ full. Bake in preheated oven for 50-60 minutes, until top springs back when gently poked.
Remove from oven and cool in pan for 15 minutes. Turn out onto wire rack to cool completely.
When the cake is cool, prepare the icing.
Place the cream cheese into the bowl of an electric mixer. Beat on medium speed until smooth, about 3 minutes. Add the powdered sugar and beat on medium low speed. Slowly add the milk, 1 tablespoon at a time until it reaches your desired consistency.
4 ounces Vegan Cream Cheese, ½ Cup Powdered Sugar, 3 Tablespoon Non-dairy Milk
Drizzle icing over cake and serve.
Refrigerate any leftovers in an airtight container for up to 3 days.