Banana Butter Cake
• RedMan Unsalted Butter | 68328 | 80g
• Lio Food Pure Soya Premium Cooking Oil | 65515 | 15g
• RedMan Vanilla Essence | 67722 | 1g
• RedMan Caster Sugar | 1417 | 110g
• Eggs | 12089 | 75g
• RedMan Cake Flour | 1208 | 135g
• RedMan Baking Powder | 62606 | 3g
• RedMan Baking Soda | 62713 | 2g
• Banana Puree | --- | 110g

Blueberry Topping
• Royal Victoria Cream Cheese | 51581 | 150g
• RedMan Unsalted Butter (room temperature) | 68328 | 20g
• RedMan Icing Sugar | 1410 | 40g
• Fresh AS Freeze Dried Blueberry Powder | 66655 | 20g

**Method**
1. Cream the butter, vegetable oil, vanilla essence, and sugar until it turns white.
2. Slowly add in the egg.
3. Add half of the flour, baking powder, and baking soda until it reaches a paste-like texture.
4. Add the remaining flour with banana puree and mix well.
5. Adjust with some milk if the mixture is too thick.
6. Sprinkle the IQF blueberry in between.
7. Bake at 170°C for 35-40 minutes.

**Method**
1. Mix the icing sugar with blueberry powder.
2. Sift the cream cheese with butter.
3. Slowly add in the icing sugar and blueberry powder until a smooth texture forms.

**Assemble**
1. Pipe the blueberry topping on top of the cake.
2. Decorate with fresh blueberries.