A moist Bundt cake combining delicious ripe bananas and fresh peaches for a summertime treat
Preheat oven to 350 F
In a small bowl, whisk the flaxseed meal and ginger ale and let sit for 15 minutes so it can thicken
In a large bowl or stand mixer, add the banana, sugar, brown sugar, vegan butter and vanilla and mix well
Add the flaxseed mixture and stir until combined
In a separate bowl whisk together the flour, baking soda, baking powder, cinnamon and salt
Add the dry ingredients to the we and mix well and stir in the peaches and pecans
Prepare cake pan with nonstick spray or some melted vegan butter, pour the batter into the pan and spread around evenly and tap the pan on the counter a few times and bake for 50 to 60 minutes (mine was done in 55 minutes in a convection oven) or until a toothpick test comes out clean
Let cool completely for 30 minutes before inverting the cake from the pan onto a plate