Banana Cream Pie Cake

Preheat oven to 350 F. Grease two casserole dishes (2.5 quart each) with dairy free cooking spray. Set aside.

For the cake:

In a large bowl, combine graham cracker crumbs, flour, baking powder, baking soda and salt. Set aside. Combine soy milk and vinegar in a glass cup and set aside. In the bowl of a stand mixer, combine margarine and sugars. Beat until fluffy. Add applesauce, mashed banana and vanilla. Mix to combine. Add soy milk mixture and beat until incorporated. Add dry ingredients mixing until it just comes together. Pour batter evenly into the two prepared pans.

Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cool to room temperature.

Once the cakes are cooled, you can make the filling. Arrange some sliced banana on top of each cake and set aside. In a medium size sauce pot, combine mashed banana, pudding, soy milk and Nutriwhip. Place on medium high heat stirring constantly and heat until it thickens. Immediately pour over the top of the cakes. Smooth out the surface and place cakes in fridge to cool.

When ready to serve, make the topping by putting the Nutriwhip and granulated sugar into a bowl and using a mixer to beat until stiff peaks form. Spread over the tops of the cake or put into a piping bag and pipe swirls all over cakes.

Garnish with sliced banana, a sprinkle of brown sugar and a drizzle of chocolate sauce on top of each slice. Chill and serve. Store leftovers (if there are any) in the fridge.

NOTE: Only use the Cook and Serve type of banana pudding mix. The instant variety does not work in this recipe and will not thicken properly.