Don't make another basic BANANA CAKE again! Easy, moist banana cake recipe with caramel 

RECIPE: cakesbymk.com/...
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This banana cake recipe really takes ‘basic banana cake’ to that next level! The best part is, it really doesn’t take that much more effort - I promise. Moist banana cake layers, filled with a luscious caramel and topped with cream cheese buttercream, this recipe is sure to please the crowd!
INGREDIENTS:
Banana Cake
- 2¼ cups (280 g) flour - regular, all purpose (see note 6 if you want to use cake flour)
- ¼ cup (25 g) cornstarch - also known as cornflour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon - ground, powdered
- 3½ large (410 g) bananas - skin removed, make sure they're ripe and soft
- ½ cup (113 g) unsalted butter - room temperature
- ½ cup (105 g) unflavoured vegetable oil - I use canola
- 1½ cups (300 g) white granulated sugar
- 3 large eggs - room temperature
- 1½ tsps vanilla essence/extract
- ½ cup (125 g) Greek yoghurt - room temperature
Caramel
- ½ cup (100 g) white granulated sugar
- 2 tbsp water
- ¼ cup (60 g) cream - room temperature, minimum fat percentage of 34%
- 2 tbsp (28 g) unsalted butter - cold
- 1 pinch salt
Cream Cheese Frosting
- 1 cup (225 g) unsalted butter - room temp
- 4½ cups (570 g) icing/confectioners sugar - use more for a thicker frosting (see note 1)
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2)
- 1½ tsp vanilla essence/extract
- 1½ tbsp lemon juice - must be fresh
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