Preheat oven 350°.

In a large bowl, mix the applesauce and sugar together until smooth, add the bananas and continue beating till smooth.

If you prefer the mixture to not have any lumps at all it is helpful to smush the bananas in a separate bowl first.

In another bowl, mix the flour and baking powder together and add alternately with the soy milk to the applesauce mixture, beating steadily till smooth.

Add the vanilla and beat till well blended.

Grease and flour three 9 inch cake pans, divide the batter evenly among the pans, "spank" the bottom of the pans to distribute the batter evenly.

(I used a different size pans because I did not have that size, they still turned out fine. The key is to divide the batter evenly between 3 pans, though if one layer is smaller, just put make it the top layer)

Bake till a straw inserted in centers comes out clean, 25 to 30 minutes. Let cool completely.

Meanwhile, to make the icing: melt the butter over low heat in a saucepan, add the brown sugar and soy milk, bring to a boil, and remove from the heat to cool.

Add the powdered sugar and mix till well blended.

When the cake layers are cooled remove from the pans, place one layer on a cake plate, and spread one third of the icing on the layer.

note: If they are not cool the icing will drip off. I made this mistake. If, however you do put the icing on too soon, don't worry, I found there was enough icing left to put more on after it cooled

Place a second layer over the icing and spread with more icing. Top with the third layer and spread icing over the top and around the sides.

Enjoy!

original ingredients, in the same measurements were

apple sauce = butter (2 sticks)
bananas = eggs
soy milk = milk

If you prefer a lighter textured cake, use the original ingredients.

It's good alone or if you have a vanilla ice cream or frozen yogurt to cut some of the sweetness with.

Also good with fruit.