1 1/2 cup flour
1/2 cup corn meal
4 tablespoons oil
1 teaspoon baking powder
1/8 cup poppy seeds
1/8 cup toasted sesame seeds
a splash of sweet juice like apple or strawberry, if extra moisture is needed
2/3 cups sugar
1/3 cup water
1 tablespoon maple syrup
1 tablespoon soy margarine
Mash bananas. Mix with the sugar, corn meal, flour, baking powder, seeds, and oil together until homogenous. If the bananas aren't really mushy, you might need a splash or two of juice. The mix should be sticky and thick but will drip off a spoon and be spread able.
Spread into a lightly greased pan and bake for about 15 minutes. It will be done when a pick comes out clean.
When done, take out and let cool while you make the icing.
On medium high heat, melt sugar (sugar only). Keep stirring it constantly or it will burn. It will get sticky and turn brown, eventually it will reduce to a brown syrup. Mix in maple syrup. Remove from heat, and !!carefully!! pour water into the melted sugar. It will bubble up and get kind of hard or maybe chunky. Return to a medium low heat and stir until the chunks are melted. Turn off heat and add soy margarine. Allow to cool and spoon/spread over cooled cake.
This is really good with yogurt or some tofu cream cheese.