In the bowl of an electric mixer, combine oil, sugar and maple syrup. Beat on medium speed for 2-3 minutes. It should resemble wet sand.
¾ Cup Olive Oil, 1 ⅔ Cups Sugar, ¼ Cup Maple Syrup
Add the vanilla, followed by the eggs one at a time, mixing for 60 seconds between each addition. Scrape down the bowl.
4 Eggs, 1 teaspoon Vanilla
Turn the mixer to the lowest setting. Add half of the flour mixture, followed by half of the milk. Repeat with the remaining flour and milk. Mix until just combined.
½ Cup Non Dairy Milk
Remove the bowl from the mixer and add the bananas. Fold them in by hand with a spatula.
1 ⅓ Cups Ripe banana, mashed
Pour the cake batter into your prepared pan. Let it rest for about 10 minutes before baking.
Bake in the preheated oven for 55-60 minutes, until the top springs back when gently poked.
Remove from the oven and cool the cake in the pan for 15 minutes, then turn the cake out onto a wire rack to cool completely.
For the icing
Once the cake has cooled, add the cream cheese to the bowl of an electric mixer. Beat for 2-3 minutes until smooth and creamy. Scrape down the bowl.
4 ounces Vegan Cream Cheese
Add the remaining icing ingredients to the cream cheese. Start the mixer on low and slowly increase the speed. Beat until the icing is smooth and just a little runny.
1 Cup Powdered Sugar, 4 Tablespoons Non-Dairy Cream, 1 teaspoon Vanilla, ½ teaspoon Cinnamon