After many failed attempts of baking a moist banana cake, I managed to mix my carrot cake recipe with my banana cake recipes and came up with my two step banana cake, that will stay moist for upto 5 days! . . . too unbelivabubble? . . .maybe you should try it :)
Step 1: Beat on high, 1 cup soft brown sugar with 3/4 cup of cooking oil and 3 eggs until the mix becomes a little pale.
Step 2: Add 1 teaspoon ground cinnamon, 1.5 cups plain fllour, 1.5 teaspoons baking powder, 3/4 teaspoon baking soda and 3 large mashed bananas. Mix with the beater until just mixed. Pour the mix in a 21 cm lined baking tin. Bake at 160C for 1hr.
For the icing; either use a passionfruit buttercream icing or for a smoother glossier one try cream cheese icing.