Banana Almond Cake With Marscapone Frosting Recipe

Name: Banana Almond Cake With Marscapone Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 2 tablespoons butter; 2 tablespoons milk; 3 very ripe mashed bananas; 3/4 cup brown sugar; 1 egg; 1 cup plain wholemeal flour; 1/2 cup ground almonds or 1/2 cup almond meal; 3 teaspoons baking powder; Frosting; 1 cup mascarpone cheese; 2 generous tbs organic honey; 1/4 cup ground almonds

Servings: persons

Cake
2 tablespoons butter
2 tablespoons milk
3 very ripe mashed bananas
3/4 cup brown sugar
1 egg
1 cup plain wholemeal flour
1/2 cup ground almonds or 1/2 cup almond meal
3 teaspoons baking powder
Frosting
1 cup mascarpone cheese
2 generous tbs organic honey
1/4 cup ground almonds

1
Preheat oven to 170C (340F). Grease a cake tin.
2
Beat the butter with the brown sugar until smooth and creamy. Add the egg and continue to beat until smooth. Then beat through the mashed up banana; don't worry if there are some banana chunks in there.
3
Combine the wholemeal flour, ground almonds & baking powder. Fold through the banana mixture until smooth. Then fold through the milk until all smooth.
4
Spoon mixture into a greased cake tin and bake at 170C (340F) for around 40-45 minutes. Check it at the 30 minute mark cause you don't want to over cook this. The top should be nice and golden.
5
For the frosting, simply whisk together all ingredients until nice and smooth. Add a bit more ground almonds to thicken it up if you like. Spread over cooled cake.

848

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cake, 2 tablespoons butter, 2 tablespoons milk, 3 very ripe mashed bananas, and more.

Yes, Banana Almond Cake With Marscapone Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Almond Cake With Marscapone Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions