Preheat the oven to 160°C. Grease a 6-cavity Bundt cake tray VERY generously and dust with flour. Invert the tray and shake out excess flour. Set aside (this is very important to avoid the cake getting stuck in the tray).

For the dry ingredients, sift all-purpose flour, self-raising flour, bicarbonate of soda, baking powder, salt and cinnamon together in a large mixing bowl.

In another mixing bowl, mash bananas, lemon juice, milk and yoghurt together until smooth. Set aside.

Using an electric mixer with a paddle attachment, beat butter until light and fluffy and add caster sugar and brown sugar at medium mixing speed for about 5 minutes.

Add eggs one at a time and beat for 10 seconds after each addition. Mix in vanilla extract.

Add flour mixture and banana mixture to butter mixture in 5 portions. Begin with flour mixture, then banana mixture alternatively and end with flour mixture. Combined well after each addition.

Pour batter into prepared Bundt tray and bake for 45-50 minutes (see above for time estimation) or until a toothpick inserted into the centre of cake comes out clean.

Remove from the oven. Let cakes sit for 15 minutes before inverting tray onto a wire rack. Set aside to cool completely before un-moulding.

Use a skewer or a toothpick to un-mould the cakes gently.

Sprinkle snowy powdered sugar on top of the cakes (optional).

Enjoy with a cup of tea or coffee!