Easy Banana Cake Recipe with Mascarpone Frosting
Easy Banana Cake - this fluffy and moist sheet cake is has a light mascarpone frosting on top and it ready in under 30 minutes! A perfect cake to use all those overripe bananas.
Servings: 16
Calories: 285kcal
Ingredients
For the banana cake:
- 1 stick unsalted butter room temperature (115g)
- 1 cup granulated sugar (200g)
- 2 large eggs room temperature
- 1 1/2 cups mashed ripe bananas 3 medium ones
- 1 cup buttermilk or 1 cup milk + 1 tbsp lemon juice (240ml)
- 1 tsp vanilla extract
- 2 cups all-purpose flour (250g)
- 1 tsp baking soda
- 1/4 tsp salt
For the frosting:
- 3/4 stick unsalted butter room temperature (90g)
- 1 1/2 cups confectioners' sugar sifted (160g)
- 1 tsp vanilla extract
- 4 oz cold mascarpone (113g)
Instructions
- Preheat your oven to 350°F (180°C). Grease a 9x13-inch baking pan. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together at medium-high speed until light and fluffy, about 3-4 minutes.
- Add eggs, mashed bananas, buttermilk, and vanilla extract. Mix at low speed until combined.
- In a small bowl combine flour, baking soda, and salt.
- Add flour mixture in three additions to the wet mixture, mix just until combined.
- Pour batter into the baking dish and bake for 20-25 minutes. When the cake is done a skewer inserted in the middle should come out clean with only a few crumbs attached. Let the cake cool down completely before frosting it.
- To make the frosting, beat together butter and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy.
- Add vanilla extract and mascarpone and beat until blended. Frost cooled cake.
Nutrition
Calories: 285kcal