Mango-Banana Cake Recipe

Name: Mango-Banana Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all purpose flour; 1 tablespoon cornstarch; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/2 cup (1 stick) unsalted butter, room temperature; 1 large egg yolk; 1 cup sugar; 2 large eggs; 1/3 cup sour cream; 1 teaspoon vanilla extract; 1 cup mashed ripe bananas; Cream Cheese Frosting; Mango Curd; 1 mango, peeled, pitted, thinly sliced; Fresh mint sprigs

Servings: persons

2 cups all purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg yolk
1 cup sugar
2 large eggs
1/3 cup sour cream
1 teaspoon vanilla extract
1 cup mashed ripe bananas
Cream Cheese Frosting
Mango Curd
1 mango, peeled, pitted, thinly sliced
Fresh mint sprigs

1
Preheat oven to 350F.
2
Lightly butter three 8-inch-diameter cake pans.
3
Dust pans with flour; tap out excess.
4
Whisk first 6 ingredients in medium bowl to blend.
5
Using electric mixer, beat butter and egg yolk in large bowl until well blended.
6
Gradually beat in sugar.
7
Beat in eggs 1 at a time.
8
Mix in sour cream and vanilla.
9
Beat in dry ingredients alternately with mashed bananas in 3 additions each.
10
Divide batter among prepared pans.
11
Bake cakes until tester inserted into center comes out clean, about 20 minutes.
12
Cool cakes in pans on racks 10 minutes.
13
Turn cakes out onto racks and cool.
14
Place 1 cake layer on platter.
15
Spread 3/4 cup Cream Cheese Frosting over top.
16
Spread half of Mango Curd over frosting.
17
Top with second cake layer.
18
Spread 3/4 cup Cream Cheese Frosting over.
19
Spread remaining half of Mango Curd over frosting.
20
Top with third cake layer.
21
Spoon 3/4 cup frosting into pastry bag fitted with large star tip.
22
Spread remaining frosting around sides and over top of cake.
23
Pipe frosting around top edge of cake.
24
Arrange mango slices around top edge of cake.
25
Garnish cake with mint.
26
(Cake can be made 1 day ahead.
27
Cover and chill.
28
Let stand 2 hours at room temperature before serving.)

849

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 2 cups all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Mango-Banana Cake 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.

Mango-Banana Cake

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