DIRECTIONS:

1. * Preheat oven to 170-180°C. (One Bowl Method)
2. Melt Butter and set aside to cool.
3. Mix eggs, milk and banana puree till well combined.
4. Sift all dry ingredients into bowl. Mix on low speed to combine.
5. Slowly add wet mixture into dry ingredients.
6. Slowly add melted butter/oil into mixture and mix till well combined.
7. Once fully incorporated, divide into 2 equal portions using a weighing scale into greased and lined 6” tins. About 500g each.
8. Bake for 40-50 mins till a cake tester comes out clean.
9. Unmould and cool the cake onto a rack.
10. *Keep at room temperature for up to 3 days or keep chilled for up to 7 days.
11. Prepare a Bain Marie/Water Bath.
12. Combine egg whites and sugar in a grease proof metal/glass bowl.
13. Over a steaming Bain Marie, heat the mixture gently while stirring regularly.
14. To test if the egg white mixture is ready, rub it between your fingers to feel if the sugar has dissolved.
15. Once ready, remove from the heat.
16. Using the whisk attachment, start at med till a solid white meringue forms and then switch to Med High. It takes about 5 minutes.
17. Once the mixing bowl feels cool to touch, switch to the Paddle attachment.
18. At low speed, add butter cubes one at a time until fully incorporated.
19. Turn to med high speed and whip for 2-5mins.
20. Add cookie butter and cinnamon to taste. Whip till incorporated.
21. This buttercream keeps up to 7 days.