Peel and mash your ripe bananas in a mixing bowl, try to make it as smooth as possible, mashing all lumps so it’s practically liquid.
Melt some butter until it’s liquid and add it to the mashed bananas with the vanilla extract, stir well to combine.
Sift flour, and the remaining dry ingredients (baking powder, nutmeg, cinnamon & sugar) into a separate bowl, mix well with a whisk, and set aside.
Preheat oven to 200 degrees, then gradually pour in the banana mix into the flour mix; As you do this, with a baking spatula, mix it accordingly so its well-combined.
Slowly pour in the vegan milk bit by bit and mix it within the cake mix. The mixture should now be thick and taste great, don’t lick too much of the bowl though.
In a large baking tin, or two small tins (like I did), grease the bottom and sides with a little spare butter. Pour in the mix, and top with chopped walnuts, if using.
Bake for 40 minutes, or 30 minutes for the small containers, or until golden brown, the sides should be crisp and the centre fluffy.
Serve and enjoy with your favourite pairings, as a dessert, snack or breakfast!