@rishiinho: ib:@rim || Best Players Each Year 2000-2006. || #trending #viral #ronaldo #messi #fyp || @Jxyden @ıɓɹǝS @nathann🤫 || I ragebaited Sid

𝖗𝖎𝖘𝖍𝖎𝖎𝖓𝖍𝖔
𝖗𝖎𝖘𝖍𝖎𝖎𝖓𝖍𝖔
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Region: US
Tuesday 04 August 2026 15:32:51 GMT
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absolute_i7
absolute_i7 :
Messi fan❌ Ronaldo fan❌ football fan✅✅
2026-08-09 10:25:08
2
bajam7ldn
BenN' :
Just mbappe 2022 better.
2026-08-08 10:38:17
0
pudispaima.12_l
Pudi :
Yes bro 👍🏼🔥
2026-08-09 20:52:08
1
tacomunchinghispanic
A ✝️ :
2015 is obviously messi
2026-08-04 17:24:40
176
mikizzzz_7
mikizzzz :
Best player each year❎ Real ballon d’or winner each year✅
2026-08-08 22:57:59
21
matoz1070
Matoz_ 🇱🇻 :
fan Ronaldo ❎ fan Messi ❎ football fan ✅✅✅
2026-08-06 13:19:29
920
owen_tovaar
𝑻𝒐𝒗𝒂𝒓 :
2022: Mbappe 2023: Mbappe 2024: Mbappe 2025: Mbappe 2026: Mbappe
2026-08-09 09:49:56
5
i.see.you799
I SEE YOU :
messi 2015 >> neymar 2015
2026-08-06 07:01:19
63
bigballseater71
Idk :
Ronaldo fan ❌ Messi fan❌ football fan ✅✅✅✅✅
2026-08-05 11:54:44
138
mofandi3
𝑴𝑜𝑚𝑜_𝘟𝘮𝘭𝘢𝘯🌟 :
Football fan✅ Messi fan❌ Ronaldo fan❌
2026-08-06 15:13:02
19
yara.yara.prime
yara yara prime :
2010 iniesta
2026-08-08 08:40:31
5
f.frealmadrid
⚡️ZOINC⚡️ :
2010 iniesta
2026-08-06 14:21:01
8
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Classic Banana Nut Cake 🍌🌰 If you love old-fashioned cakes as much as I do, this one is for you!  Made with ripe bananas, crunchy walnuts, warm cinnamon, and plenty of cream cheese frosting, it’s simple, nostalgic, and the perfect way to use those overripe bananas sitting on your counter. Save this recipe, and get them in your inbox every week - link in bio! INGREDIENTS: Cake: 4 cups all-purpose flour, 2 tsp baking soda, 2 tsp cinnamon, 6 medium ripe bananas, 1½ cups granulated sugar, 1 cup lightly packed light brown sugar, 1 cup vegetable oil, 4 extra-large eggs (room temp), 1 cup sour cream (room temp), 2 tsp vanilla extract, 2 cups chopped walnuts. Frosting: 2 (8-oz) packages cream cheese (room temp), 16 tbsp salted butter (room temp), 3 tsp vanilla, 5 cups sifted confectioners’ sugar. DIRECTIONS: Preheat oven to 350°F. Grease and flour two 8-inch round cake pans + line with parchment. Whisk together the flour, baking soda, and cinnamon; set aside. In bowl of a stand mixer fitted with the paddle attachment, beat the bananas on medium until mashed and smooth. With mixer off, add both sugars. Mix on medium until just combined. With the mixer off, add the oil, eggs, sour cream, and vanilla. Mix on medium until incorporated. With mixer off, add dry ingredients. Mix on low until just combined, then fold in the walnuts. Divide evenly between the prepared pans. Bake 60–65 min, or until a toothpick comes out clean. Cool in pans 10 min before flipping out. Wrap in plastic wrap and refrigerate at least 1 hr before frosting. For the frosting, beat cream cheese and butter on medium until smooth and creamy, about 30 sec. Add vanilla, then reduce the mixer to low, and slowly add the confectioners’ sugar. Once incorporated, beat on medium-high for another 30 sec, until smooth. Level one cake layer with a serrated knife. Place it, cut side up, on a cake stand and spread with no more than half the frosting, stopping at the edges. Top with the remaining layer, rounded side up. Spread the remaining frosting to the edges and garnish with chopped walnuts.  #bananacake #bananabread #dessert #bakingrecipe #thebuckheadbaker
Classic Banana Nut Cake 🍌🌰 If you love old-fashioned cakes as much as I do, this one is for you! Made with ripe bananas, crunchy walnuts, warm cinnamon, and plenty of cream cheese frosting, it’s simple, nostalgic, and the perfect way to use those overripe bananas sitting on your counter. Save this recipe, and get them in your inbox every week - link in bio! INGREDIENTS: Cake: 4 cups all-purpose flour, 2 tsp baking soda, 2 tsp cinnamon, 6 medium ripe bananas, 1½ cups granulated sugar, 1 cup lightly packed light brown sugar, 1 cup vegetable oil, 4 extra-large eggs (room temp), 1 cup sour cream (room temp), 2 tsp vanilla extract, 2 cups chopped walnuts. Frosting: 2 (8-oz) packages cream cheese (room temp), 16 tbsp salted butter (room temp), 3 tsp vanilla, 5 cups sifted confectioners’ sugar. DIRECTIONS: Preheat oven to 350°F. Grease and flour two 8-inch round cake pans + line with parchment. Whisk together the flour, baking soda, and cinnamon; set aside. In bowl of a stand mixer fitted with the paddle attachment, beat the bananas on medium until mashed and smooth. With mixer off, add both sugars. Mix on medium until just combined. With the mixer off, add the oil, eggs, sour cream, and vanilla. Mix on medium until incorporated. With mixer off, add dry ingredients. Mix on low until just combined, then fold in the walnuts. Divide evenly between the prepared pans. Bake 60–65 min, or until a toothpick comes out clean. Cool in pans 10 min before flipping out. Wrap in plastic wrap and refrigerate at least 1 hr before frosting. For the frosting, beat cream cheese and butter on medium until smooth and creamy, about 30 sec. Add vanilla, then reduce the mixer to low, and slowly add the confectioners’ sugar. Once incorporated, beat on medium-high for another 30 sec, until smooth. Level one cake layer with a serrated knife. Place it, cut side up, on a cake stand and spread with no more than half the frosting, stopping at the edges. Top with the remaining layer, rounded side up. Spread the remaining frosting to the edges and garnish with chopped walnuts. #bananacake #bananabread #dessert #bakingrecipe #thebuckheadbaker

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