cookware
- 9x13" cake pan
- small bowl
- medium bowl
- large bowl
- standing mixer or hand mixer
- spatula
- offset spatula
For the cake | |
1 | Preheat the oven to 275°F. Grease and flour a 9x13" pan or equivalent. |
2 | In a small bowl, mix smashed bananas with the lemon juice. Reserve. |
3 | In a medium bowl, mix flour, baking soda, and salt. Reserve. |
4 | In a large bowl, cream the butter and sugar until light and fluffy. |
5 | In the large bowl, add eggs one at a time and beat, then stir in the vanilla. |
6 | Gradually add in the flour mixture to the large bowl and beat to combine. |
7 | Stir in the banana mixture. |
8 | Pour the batter into the prepared pan and bake in the preheated oven for 1 hour, or until toothpick inserted in center comes out clean. |
9 | Remove the cake from the oven and place it directly into the freezer for 45 minutes. This will make the cake very moist. |
For the filling | |
10 | Slice the cake horizontally in half. Layer on the mascarpone, bananas, and whipped cream on the bottom half. Transfer back the half top. |
For the frosting | |
11 | Cream the butter and cream cheese until smooth. |
12 | Beat in the vanilla. |
13 | Add confectioners sugar and beat on low speed until combined and then on high speed until frosting is smooth. Spread on cooled cake. |
14 | Sprinkle chopped walnuts over the top of the frosting. Serve the cake chilled. |
source: inspired by the banana mascarpone cake from Lemonade in LA