Banana Cake

Emboldened by the successful poached pear pie, I decided to do something about the four overripe bananas in our fruit basket. This came out delightful–moist, fragrant, wholesome, and not too sweet.

4 ripe bananas
1/2 cup coconut sugar, brown sugar, or maple syrup
3/4 cup vegetable oil (I used safflower oil)
2 cups whole wheat flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
tiny bit of salt
optional: almond slivers, unsweetened coconut flakes

Heat oven to 375 Fahrenheit. Mash bananas in a bowl and add sugar and vegetable oil. When sort of mixed, add flour, baking powder, cinnamon and salt and mix until combined (not too much). If you like, add almond slivers and coconut flakes. Transfer to pan (I like my Bundt cake silicone pan) and bake for about 35 minutes, or until a knife or toothpick inserted in the middle comes out dry. Wait until the cake cools to invert and slice.