-OPEN ME!-\r<br>\r<br>Id hate to out sell myself, but this really is the BEST banana cake recipe I know of. Try it for yourself and be the judge of that! Everyone I know whos tried it loves it, and its many peoples ultimate favourite cake of all time! So please do give it a shot, and I sure hope you love it as much as I do! xx\r<br>\r<br>Find me on FACEBOOK!: \r<br>\r<br>Ingredients: \r<br>\r<br>Banana Cake:\r<br>- 125g unsalted butter, softened\r<br>- 1/2 cup (115g) light brown sugar, firmly packed\r<br>- 1/2 cup caster sugar\r<br>- 1 teaspoon vanilla extr\r<br>- 2 large eggs\r<br>- 1 1/2 cups plain flour \r<br>- 2 1/4 teaspoon baking powder \r<br>- 1/2 teaspoon baking soda \r<br>- 1/4 teaspoon salt \r<br>- 1/4 cup full cream milk\r<br>- 3 over ripped bananas \r<br>\r<br>Cinnamon cream cheese frosting:\r<br>- 125g cream cheese, softened\r<br>- 30g unsalted butter, softened\r<br>- 1 cup icing sugar, sifted\r<br>- 1/2 teaspoon vanilla extr\r<br>\r<br>Cupcakes: Preheat oven to 175degreesC, bake at 160degreesC for 10mins, then at 135degreesC for 10mins, and then at 150degreesC for 8mins\r<br>\r<br>Cake: Preheat oven to 175degreesC, bake at 150degreesC for 50mins, then at 135degreesC for 22-25mins\r<br>\r<br>\r<br>\r<br>Disclaimer: This is not a sponsored video. All opinions are my own.\r<br>\r<br>\r<br>\r<br>\r<br>Recipe adapted from: Poh, Ling Yeow. Pohs Kitchen. Australia: ABC Books, new.
