Banana Cake (egg free and dairy free)

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{has_more=true, offset=30, total=93, results=[{comment_text=Made this cake for 65 children. I used soy in place of milk but had to increase it to almost double. Made a better banana bread , but was still delish and am currently making another., approved=true, user_name=Nick, hs_createdate=1702249878419, rating_new__1_5_=3, id=11175662088}, {comment_text=Used sunflower oil instead of olive oil and it worked great., approved=true, user_name=Mike, hs_createdate=1702249878409, rating_new__1_5_=5, id=11175484596}, {comment_text=I really love this recipe and the fact that it can be dairy free. Simple and quick. I added less sugar since my bananas were super ripe and extra sweet. I also left out the ginger. The result is moist and delicious. My favourite banana bread recipe from now on. Thank you so much., approved=true, user_name=H'ava Will, hs_createdate=1702249878293, rating_new__1_5_=5, id=11175653898}, {comment_text=Thank you for this wonderful recipe especially being egg free. My family absolutely love it!!, approved=true, user_name=Valerie, hs_createdate=1702249877758, rating_new__1_5_=5, id=11175400976}, {comment_text=Baked this for a friends birthday as he's lactose intolerant. Went down a treat! Substituted the milk with 100ml of water and came out perfectly! Definitely my go-to recipe! Best banana cake recipe to date! Will be making more for sure!, approved=true, user_name=Sarah, hs_createdate=1702249877710, rating_new__1_5_=5, id=11175567660}, {comment_text=We love this banana cake. It's the only banana cake I make. My son has an egg allergy and he just loves this cake. I always make a double batch in the roasting tray and chop it up and freeze it. It lasts really well in the freezer too. Love it!!!, approved=true, user_name=Paula, hs_createdate=1702249877645, rating_new__1_5_=5, id=11175442758}, {comment_text=Loved it, but had to triple the cooking time, approved=true, user_name=Joce, hs_createdate=1702249877485, rating_new__1_5_=3, id=11175538778}, {comment_text=This cake has great texture and is moist with a perfect balance of flavours. I made it for a family gathering because several members had dairy and egg allergies. I used 2 bananas and canola oil, the smaller quantity of spices and soy milk., approved=true, user_name=Elaine Newson, hs_createdate=1702249877441, rating_new__1_5_=5, id=11175627586}, {comment_text=Divine recipe! I've made this about 10 times now and it comes out perfect each and every time! I've also used this mixture for muffins and sometimes I add half a cup of dark chocolate drops! Delicious :), approved=true, user_name=Michaela, hs_createdate=1702249877267, rating_new__1_5_=5, id=11175400967}, {comment_text=Great, easy recipe. I used Soy milk to make it vegan and left out the ginger as I'm not a fan of ginger. Took a bit longer to bake, but I used a ring tin so that helped. I ran out of olive oil so used canola oil and it worked great. Would definitely use this one again. I iced the cake with chocolate icing, just used olivani, cocoa, icing sugar and a little water., approved=true, user_name=Corinne, hs_createdate=1702249877075, rating_new__1_5_=5, id=11175465890}]}