One day before serving
PREPARE the vanilla cream by adding all its ingredients into a saucepan and whisk until smooth.
TURN ON the heat and bring to a simmer, whisking from time to time to prevent from sticking.
COOK for 5-8 minutes or until thick and creamy, whisking constantly.
REMOVE from the heat and let cool completely before transferring into an airtight container and chilling overnight in the fridge.
PREPARE the cake by adding all cake ingredients into a bowl and mixing until smooth.
GREASE a 9-inch pan with oil and preheat oven to 350ºF.
TRANSFER cake batter into the pan and bake for 25 minutes or until a toothpick comes out clean when inserted.
LET COOL then cover and refrigerate overnight with the cream.
On the day of serving
REMOVE cake and vanilla cream from the refrigerator. Transfer vanilla cream into a bowl and whisk until smooth again, either by hand or using a mixer. Set aside.
CUT half of the cake into small cubes.
DIVIDE cake chunks among 6 small mason jars. Top with banana slices and vanilla cream.
GARNISH with vegan whipped cream, extra sliced bananas and a little crumble of cake.
ENJOY immediately or keep in the fridge for up to 3 days.