Delicious Banana bars with Chocolate Frosting

So I joined the world of pinterest this week and found a banana cake recipe from Patricia over at butteryum. Here is her recipe.  http://butteryum.blogspot.com/2011/01/to-die-for-banana-cake-with-vanilla.html  I did the necessary tweaking, plus a bit more, and it turned out awesome and is very moist.  I was most impressed by how little butter and oil are used here in comparison to some other recipe's.  Here is my version

For the Cake
2/3 c. sugar
1/2 c. tofutti sour supreme
1 Tbsp. ground flax mixed with 3Tbsp. water (or replacement for 1 egg)
2 Tbsp. earth balance buttery spread softened
1 mashed banana
1/4 c. applesauce
1 tsp. vanilla extract
1 cup flour
1/2 tsp. baking soda

Preheat you oven to 350*F. Cream together sugar, sour supreme, flax mix (or egg replacer), and 2 Tbsp. softened earth balance.  Add in the mashed banana, applesauce, and vanilla.  Finally mix in the dry ingredients, stirring until smooth.  I poured mine into a greased 10 inch round pan, lined with parchment paper.  Mine baked for 18 minutes. I waited about 5 minutes and flipped it onto a cooling rack and put it in the fridge.  Now to make the frosting!

Chocolate Frosting
2 Tbsp. earth balance, softened
1/4 c. soymilk
1 Tbsp. oil
1/2 tsp. vanilla
3 c. confectioner's sugar
1/4 c. cocoa

The original recipe called for heavy cream, which is an obvious no for us.  So I blended the soymilk and oil in the blender to make creamer (remember the ice cream recipe?).  Now that you have creamer, mix it in with the softened earth balance, and vanilla.  Slowly add in the confectioner's sugar and cocoa until it is thoroughly mixed.  Mine was a bit lumpy, so I ran an electric mixer through it to smooth it out.  Pull your (cool) cake from the fridge and top with as much frosting as you like.  We only used about half the frosting, but made graham cracker sandwiches with the rest.  Hope you like it and happy baking everyone.