Preheat oven to 350 degrees.
Line a 9 x 13 baking pan with parchment paper.
In a small bowl whisk the gluten free flour blend, salt, baking soda and spices together.
In a small bowl add apple cider vinegar to the goat milk.
Add the eggs and whisk together.
In a stand mixer blend the vegan “butter” with the brown and white sugar.
Add the bananas and mix until creamy scraping the sides of bowl to incorporate all ingredients.
Add the flour mixture, goat milk and vanilla and beat until batter is smooth.
Add the chopped pecans and banana chips and mix on low until combined.
Pour batter into prepared baking pan.
Bake in oven for 30-35 minutes until cake is done.
Remove from oven and cool.
Top cake with optional frosting.