Why You’ll Love This Recipe

This Banana Cake is everything you want in a dessert: moist, flavorful, and full of texture. The combination of ripe bananas and a fluffy cake batter gives it a perfect crumb, while the malted chocolate mascarpone whipped cream takes it to the next level. Topped with malted milk chocolate balls, this cake is a delightful treat that’s sure to please your family, friends, or guests. It’s also beginner-friendly and doesn’t require any complex techniques—just follow the steps, and you’ll have a perfect cake every time!

Ingredients

For the Banana Cake:

2 cups all-purpose flour, sifted
1 tsp baking soda
1 tsp baking powder
½ tsp salt
½ cup vegetable oil
1 cup granulated sugar
2 large eggs
1 cup whole milk (mix with lemon juice for sour milk)
1 tbsp lemon juice (only to mix with the milk)
1 tsp vanilla extract
3 medium bananas, well-ripened and mashed

For the Malted Chocolate Mascarpone Whipped Cream:

3 cups heavy whipping cream
1 cup sifted powdered sugar
½ cup unsweetened cocoa powder
2 tbsp malted milk powder
3 tsp vanilla extract
16 oz mascarpone cheese

For the Cake Topping:

2 cups malted milk chocolate balls (whole or chopped)

Directions

Step 1: Prepare the Cake

Preheat oven: Adjust the oven rack to the second level position (just above the center) and preheat your oven to 350ºF (175ºC). Grease two 8-inch cake pans with flour-based baking spray and line the bottom of each with a parchment paper circle.
Sift the dry ingredients: In a medium-sized bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
Make sour milk: Whisk the lemon juice into the milk and let it sit for 5 minutes. This creates sour milk, which helps the cake rise and adds moisture.
Mix wet ingredients: In a large bowl, whisk together vegetable oil and granulated sugar until the mixture is fluffy and light. Add eggs and mix well.
Combine the ingredients: Alternate adding the sifted dry ingredients and sour milk to the sugar mixture. Add the vanilla extract and mashed bananas, mixing until just combined.
Bake the cake: Evenly divide the cake batter between the two prepared cake pans. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake layers: Once baked, remove from the oven and let the cakes cool in the pans for 10 minutes before inverting them onto wire cooling racks to cool completely.

Step 2: Make the Malted Chocolate Mascarpone Whipped Cream

Whip the cream: In a medium-sized mixing bowl, add heavy whipping cream, sifted powdered sugar, unsweetened cocoa powder, malted milk powder, and vanilla extract. Start mixing on low speed until the dry ingredients are nearly incorporated, then increase to high speed. Beat until stiff peaks form.
Add mascarpone: Once stiff peaks have formed, add the mascarpone cheese to the mixture and whisk on low speed until fully incorporated. This will create a smooth, creamy frosting with a rich chocolate flavor.

Step 3: Assemble the Cake

Frost the cake: Once the cake layers are completely cool, frost the cake with the malted chocolate mascarpone whipped cream. Spread it evenly over the top of both layers, ensuring a smooth finish.
Garnish: Top the frosted cake with whole or chopped malted milk chocolate balls for added texture and decoration.

Step 4: Chill and Serve

Chill the cake: Place the frosted cake in the refrigerator to chill for at least 1 hour, allowing the frosting to set. This also helps the flavors meld together.
Serve: Slice and serve the cake chilled for the best texture and flavor.

Servings and Timing

Yield: 12 servings
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes (plus 4 hours of chilling time)

Variations

Nutty Version: Add chopped walnuts or pecans into the cake batter for extra crunch and flavor.
Vegan Version: Use a dairy-free cream cheese alternative and coconut cream in place of heavy cream for the frosting.
Fruit Addition: Add sliced bananas between the cake layers for an extra banana flavor boost.

Storage/Reheating

Storage: Keep the cake in an airtight container in the refrigerator for up to 5 days. The frosting holds up well, and the cake stays moist.
Freezing: You can freeze the cake by wrapping it tightly in plastic wrap and placing it in a freezer-safe container. It will stay fresh for up to 3 months. Thaw it in the fridge before serving.

FAQs

Can I use a different frosting for this cake?

Yes! If you prefer a lighter frosting, you can use a simple whipped cream topping or cream cheese frosting instead of the chocolate mascarpone whipped cream.

What can I use if I don’t have mascarpone cheese?

You can substitute mascarpone cheese with cream cheese, though the flavor and texture will be slightly different.

Can I make this cake ahead of time?

Absolutely! This cake is a great make-ahead dessert. Just store it in the fridge, and the cake will continue to develop flavor as it chills.

How do I prevent my cake layers from doming?

Use cake strips around the edges of your pans, or simply bake at a lower temperature (325°F) for a longer time to avoid doming.

Conclusion

This Banana Cake with Malted Chocolate Mascarpone Whipped Cream is a must-try dessert for banana lovers and anyone who enjoys indulgent, flavorful cakes. The moist, fluffy banana cake paired with rich, creamy chocolate mascarpone frosting makes it the perfect treat for any special occasion or as an everyday indulgence. With simple ingredients and easy steps, you’ll be able to impress your friends and family with this show-stopping dessert!