Recipe Description
This recipe is a courtesy of Anchor Dairy.
This recipe is best with
Recipe Ingredient
- A:
- 300g Anchor Unsalted Butter, soft
- 100g sugar
- 5g salt
- 150g cake flour
- 10g baking powder
- 5g baking soda
- 100g Fernleaf Plain Yogurt
- B:
- 300g riped banana
- 240g eggs
- 100g sugar
- vanilla essence, misc
- Cream Cheese Yogurt Frosting:
- 200g Anchor Cream Cheese, soft
- 60g Fernleaf Plain Yogurt
- 30g icing sugar
- vanilla essence, misc
Instructions
- Cream Anchor Butter with sugar and salt for 2-3 mins on medium speed.
- Add sifted dry ingredients, then fold in yogurt. Set aside.
- In another bowl, using the whisk attachment, whip banana, eggs, and vanilla essence on medium speed until foamy then gradually add sugar while whisking until peak.
- Fold banana mixture into butter mixture. Transfer into a lined 9"x9" baking pan and bake in 180C preheated oven for 50-60mins
- Whip everything together until smooth, spread on cooled banana cake or transfer to piping bag and pipe on cake. Enjoy!
To Prepare Banana Cake Batter:
To Prepare Cream Cheese Frosting:
