Preheat oven to 180°C and line the base of 2 x 8" cake tins with parchment paper. In a large bowl combine dry ingredients flour, baking powder, bicarbonate of soda and salt. Give a quick mix to disperse ingredients.

In another large bowl add the bananas and using an electric mixer or fork mash until a smooth puree. To this add oil, almond milk, sugars, maple syrup and vinegar.

Pour the wet ingredients into the dry and mix until a smooth batter is achieved. Split the batter equally between the two prepared cake tins and bake in the oven for 25 - 30 minutes. To test pierce the centre with a skewer, it should come out clean. Allow to cool for 5 minutes in the tins before turning out onto a wire rack to cool completely.

Melt the chocolate in a bowl suspended over a pot of boiling water. Then set aside to cool.

Meanwhile, open the coconut cream can or carton upside down and pour off the liquid part. (Reserve for later)
Add the solid part of the coconut cream to a bowl with the icing sugar and beat until smooth. Add to this the now cooled chocolate and vanilla extract and beat again until a smooth consistency is achieved. If frosting is too thick add a teaspoon at a time of the reserved liquid part of the coconut cream until desired consistency is achieved.

When cakes have completely cooled, transfer one of the cakes dome side down to a plate or cake stand. Spread half the frosting over pushing right to the edge. Then sandwich together with the other cake, spread the remaining frosting on top. Using a palette knife spread the frosting smoothly around the top and sides of the cake.