Becky & Tina's Awesome Kick Kick Yr Mouth's Ass 'Cos It's So Full of Flavor Banana Nut Cake!

Vegan baking is pretty new for me, but this recipe (basically verbatim from my pen pal and muse Tina, pictured above) gets it right by leaning on bananas for binding and nuts for extra flavor.  It's a very safe preparation too - at worst you'll end up with a yummy banana bread in Bundt form.

2.5 cups flour
1.5 tsp bicarbonate soda
1/2 cup brown sugar
1/2 cup ground hazelnuts
big handful chopped almonds
2.5 bananas, the riper the better
1/2 cup vegetable oil
splash of soy milk (if batter is dry)
1.5 tsp vanilla extract
1.5 tsp almond extract
juice of one half lemon.		 1.  Preheat oven to 375.
2.  Mash up bananas in bowl, then mix everything else in (a fork works well), adding lemon juice last, just before baking.
3.  Bake ~20 minutes in Bundt pan.
4.  Seriously, that's it!

(Oh - bicarbonate soda means baking soda.  Becky and Tina are Canadian.)

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