For the banana cake batter: Cream the slightly softened vegan butter with the sugar on medium high speed until light and fluffy, this will take approximately 4 minutes.

Stop and scrape the bottom & sides of the bowl for an even mix

Sift the flour, baking powder & baking soda, the egg replacer with the salt & cinnamon.

Combine the vanilla extract with the soy milk

Once the butter is creamed sufficiently add 1/3 of the sifted dry ingredients & mix just until combined

Add ½ of the soy milk vanilla & mix just until blended

Add another 1/3 of the dry ingredients while mixing on low, then add the remaining milk and then the last of the dry.

Add the mashed banana last along with the optional walnuts & mix well to incorporate

Scoop the batter into paper lined cupcake molds filling ¾ full and bake immediately in a preheated 350°F oven for about 25 minutes or until springy to the touch when you gently press the centers

Cool completely while you prepare the 2 2 2 cream cheese icing according to that recipe post

Ice cupcakes and sprinkle with additional chopped toasted nuts *optional