Ingredients
 bananas1 1/2 cups
ripe and mashed
 lemon juice2 tsp
 flour3 cups
 baking soda1 1/2 tsp
 salt 1/4 tsp
 butter 3/4 cup
softened
 sugar1 3/4 cups
 eggs3 large
 vanilla2 tsp
 buttermilk1 1/2 cups
 whipped cream
 mascarpone
 bananas
sliced
 butter 1/2 cup
softened
 cream cheese8 oz
1 package, softened
 vanilla1 tsp
 confectioners sugar 1/2 cup
 walnuts
toasted and chopped

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