Banana Cake

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground flaxseed

1 cup sugar

1/4 cup vegetable oil

1/3 cup water

1 teaspoon vanilla extract

4 ripe bananas (mashed)

1 tablespoon vinegar

Preheat the oven to 350 F.  Lightly oil (spray) the Bundt-cake spring mold.

Sift the flour, baking soda, salt together and mix well.

Mix sugar and oil.  Add mashed bananas, water, vanilla extract, and vinegar.  Quickly stir in dry ingredients and pour into the Bundt cake spring mold.  Bake for approximately 45 min, checking for doneness with a wooden toothpick.  

Cool on a rack for 10 min, release from the mold, and enjoy!

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The initial inspiration for this cake came from Colleen Patrick-Goudreau's recipe for Banana Chocolate Chips Muffins, which I modified substantially.  Although a great place to start, Patrick-Goudreau's recipe included too much baking soda and no acidic ingredient to actually start the reaction.  I remedied that with some vinegar, thus eliminating soda's unpleasant taste and attaining nice texture.