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Velvety Banana Mascarpone Cake
IT EN ES FR

Velvety Banana Mascarpone Cake

The ultimate upgrade for overripe bananas. This dense, moist cake packs a deep tropical sweetness, perfectly balanced by a rich and silky mascarpone frosting.

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Vota
Temperature
320°F
Cook Time
35 min
Prep Time
15 min
Servings
4
pers.

🛒 Ingredients

  • 6.35 oz self-rising cake flour
  • 3 very ripe bananas
  • 4.23 oz dark brown sugar
  • 2.7 fl oz sunflower oil
  • 5.29 oz mascarpone
  • 1.76 oz chopped walnuts

👨‍🍳 Instructions

1

Peel and mash the bananas with a fork to a coarse pulp.

Step 1
2

Whisk in the dark brown sugar and sunflower oil until well combined.

Step 2
3

Sift and gradually incorporate the self-rising flour using a spatula. Fold in the chopped walnuts.

Step 3
4

Pour the batter into a suitable cake pan.

Step 4
5

Bake at 320°F for approximately 35 minutes. Remove from oven and allow to cool completely. Frost the top with mascarpone.

Step 5

Nutrition Facts

Amount per 1 serving
🔥580Kcal
🥩8gPro
🍞62gCarbs
🥑34gFat

💡 Chef's Tip

"Verify doneness by inserting a toothpick into the center of the cake. If it emerges clean, the cake is fully baked."

Lab Tested Verified Method ⏱️ Last check: Apr 2026

❓ Frequently Asked Questions

How to store Velvety Banana Mascarpone Cake?
Let it cool completely, then store in an airtight container in the fridge for 2-3 days.
Can I cook this from frozen?
Yes, add about 20-30% more time compared to the standard recipe and check halfway through.
How to reheat leftovers?
Use the air fryer at 320°F (160°C) for 3-5 minutes to restore crispiness. Avoid the microwave.

⚡ Energy Savings

See how much you save by cooking with air instead of an oven.

Traditional Oven --
Air Fryer --
Net Savings --
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