Are you in search of a delightful dessert that combines the flavors of banana, almond, and mascarpone cheese? Look no further! This article will guide you through the process of creating a delectable banana almond cake adorned with a luscious marscapone frosting. We'll explore the perfect combination of ingredients, step-by-step instructions, and tips to ensure a moist, flavorful cake and a creamy, velvety frosting that will tantalize your taste buds. Get ready to impress your family and friends with this irresistible treat.
Let's cook with our recipes!
BANANA MUFFINS WITH MASCARPONE CREAM FROSTING
Provided by Giada De Laurentiis
Categories dessert
Time 1h50m
Yield 18 muffins
Number Of Ingredients 16
Steps:
- Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.
- Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.
- Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.
- To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.
ALMOND PRALINE CAKE WITH MASCARPONE FROSTING AND CHOCOLATE BARK
Categories Mixer Chocolate Dairy Egg Nut Dessert Bake Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 26
Steps:
- For ganache filling:
- Simmer cream and sugar in medium saucepan, stirring to dissolve sugar. Add chocolate; whisk until smooth. Chill until just spreadable, about 6 hours.
- For almond cake:
- Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; dust pans with flour. Whisk flour, baking powder, and salt in bowl. Using heavy-duty mixer, blend brown sugar and butter in large bowl. Beat in almond paste 1 piece at a time, then beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in extracts. Fold in dry ingredients. Divide batter among pans; smooth tops. Bake cakes until tester inserted into centers comes out clean, about 25 minutes. Cool cakes in pans on rack.
- For almond praline:
- Line baking sheet with foil. Stir sugar and 1/4 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until deep amber, swirling pan and brushing down sides with wet pastry brush occasionally. Mix in nuts. Pour onto foil; cool. Peel foil off praline. Chop praline coarsely. DO AHEAD Praline can be made 1 day ahead; store airtight at room temperature.
- For mascarpone frosting:
- Beat all ingredients in large bowl just to soft peaks (do not overbeat or mixture will curdle).
- Run knife around pan sides to loosen cakes. Turn cakes out; peel off paper. Place 1 cake layer on platter. Spread half of ganache over; sprinkle with 1/4 cup praline. Top with second cake layer. Spread remaining ganache over; sprinkle with 1/4 cup praline. Top with third cake layer. Spread frosting over top and sides of cake. DO AHEAD Cake can be made 1 day ahead; cover with cake dome and chill. Store remaining praline airtight at room temperature.
- For chocolate bark:
- Line baking sheet with foil. Melt chocolate in small bowl set over saucepan of simmering water. Stir until smooth. Remove from over water. Drizzle all but 1 tablespoon chocolate over foil in thick (about 1-inch-wide) zigzag lines (chocolate will pool in spots). Sprinkle 3 tablespoons praline over chocolate; chill bark until firm, about 1 hour.
- Press praline around bottom 2 inches of cake; sprinkle more atop. Peel foil off bark; break into pieces. Press edges into frosting atop cake. Remelt 1 tablespoon chocolate over simmering water, stirring often. Using spoon, drizzle chocolate over cake. DO AHEAD Chill up to 4 hours. Serve cold or at room temperature.
MASCARPONE FROSTING
This lovely mascarpone icing is incredibly versatile and can be used to decorate a variety of different cakes.
Provided by Fioa
Categories Desserts Frostings and Icings Cream Cheese
Time 5m
Yield 16
Number Of Ingredients 4
Steps:
- Combine cream, mascarpone cheese, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add the sugar gradually and keep mixing until frosting is smooth and stiff peaks form, about 5 minutes.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 2 g, Cholesterol 29.1 mg, Fat 8.8 g, Protein 0.8 g, SaturatedFat 5.2 g, Sodium 9.4 mg, Sugar 1.6 g
BANANA-ALMOND STREUSEL BUNDT® CAKE
This super-moist banana Bundt® cake is aromatic and irresistible. It's made with yogurt, and a delectable almond streusel hides inside for a sweet surprise in every bite! Make it the day before an event. The flavor enhances by the second day!
Provided by Ginny Maziarka
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h10m
Yield 12
Number Of Ingredients 19
Steps:
- Heat a heavy skillet over medium heat. Add almonds and toast slowly, watching carefully and stirring constantly until browned, 3 to 5 minutes. Remove from heat and allow to cool, about 5 minutes. Chop into coarse pieces.
- Combine butter, brown sugar, flour, white sugar, and cinnamon for streusel in a bowl. Blend using a pastry blender. Stir in almonds gently and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease and flour a fluted tube pan (such as Bundt®).
- Mix flour, baking soda, and salt together in a bowl and set aside.
- Beat butter in a bowl using an electric mixer until fluffy. Add sugar and whip until fluffy. Add vanilla extract and mix well. Add eggs, 1 at a time, beating well after each addition. Mix bananas into batter on low speed until just blended. Alternate adding flour mixture and yogurt until batter is combined.
- Place 1/4 cup of batter into the prepared cake pan. Layer with 1/2 of the streusel mixture. Add another 1/4 cup of batter and top with remaining streusel. Add remaining batter; pan will be very full, but should not overflow.
- Bake in the preheated oven until a wooden skewer or long spaghetti noodle inserted into the center of the cake comes out very clean, 65 to 75 minutes.
- Remove from the oven and let cool on a wire rack for 10 minutes. Invert the pan onto the rack to remove the cake.
- While cake begins to cool, mix confectioners' sugar, milk, vanilla extract, and salt until icing is well blended. Poke the top and sides of the cake gently with a fork while still warm. Drizzle icing over cake. Serve warm or allow to cool completely before serving.
Nutrition Facts : Calories 595.6 calories, Carbohydrate 83.1 g, Cholesterol 83.3 mg, Fat 26.8 g, Fiber 3.3 g, Protein 8.8 g, SaturatedFat 13.2 g, Sodium 485.3 mg, Sugar 52 g
BANANA CAKE WITH CHOCOLATE FROSTING
I always requested banana cake with fudge frosting for my birthday. Mom's recipe is attached to my fridge-and my heart. It's funny how many memories live on in a stained handwritten recipe card. On a more practical note: It's important to make sure the whipped cream cheese is truly at room temperature before you use it. If not, it chills the softened butter and makes for lumpy frosting. -Jeanne Ambrose, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in 3/4 cup pistachios., Transfer to two greased and floured 8-in. round baking pans. Bake 45-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Add cocoa; mix until blended. Add confectioners' sugar and vanilla; beat until creamy., Place one cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake. Spread top and sides with 2 cups frosting. Press pistachios into sides of cake if desired., Cut a small hole in the corner of a large pastry or plastic bag; insert #127 petal pastry tip. Fill the bag with remaining frosting. Pipe concentric circles of frosting over top of cake. Refrigerate for at least 1 hour or until frosting is set.
Nutrition Facts : Calories 606 calories, Fat 28g fat (16g saturated fat), Cholesterol 111mg cholesterol, Sodium 510mg sodium, Carbohydrate 85g carbohydrate (62g sugars, Fiber 2g fiber), Protein 7g protein.
BANANA CAKE WITH VANILLA MASCARPONE FROSTING
I've often felt wistful about neglected bananas, bruised and languishing in the fruit bowl, waiting for a moment to shine other than filling in as a quick snack or sliced, as an afterthought, into a bowl of yogurt and granola. So in this in-between season while waiting for the plump ripe stars of the spring and summer fruit world, I decided to experiment with featuring the banana in all its glory. Enter this simple but delicious two-layer cake. As to the ripeness of the bananas, they are best for this purpose when densely freckled but not completely brown (save the darker ones for banana bread). I use pastry flour (lower protein content with a fine texture), but all-purpose flour works fine and I also like the addition of almond flour (also known as ground almond meal) for moisture and flavor. My friend, Julie, who inspired me to make this cake suggested adding slices of fresh banana between the layers, which then got me thinking about adding a peanut butter frosting or almond extract and rum! I've restrained myself and am offering up this basic recipe that allows for maximum banana flavor, but if you're feeling spicy, try adding a pinch of ground cinnamon or cardamom. And perhaps a grated zucchini or carrot? As to the topping, a nice shiny chocolate ganache is easy and delicious, or this creamy vanilla frosting made with cream cheese and mascarpone. --Kim Sunée
Provided by KimSunée.com
Time 45m
Yield 8 to 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Butter and flour two (8-inch) cake pans. Alternatively, you can grease pans and line bottoms with parchment paper; grease and flour parchment.In the bowl of a stand mixer (or using a hand mixer), cream together sugar and butter until well combined. Add egg yolks, one at a time. Add bananas and buttermilk, mixing well after each addition. In a separate bowl, combine flour, almond flour, baking soda, baking powder, and salt together in a medium bowl. Add dry ingredients to wet ingredients and mix just to combine. Beat egg whites until soft peaks, and fold into the batter. Divide batter evenly among prepared pans and bake 25 to 30 minutes or until done when a tester inserted in center comes out clean; rotate pans at half time. Let cool in pans 5 minutes; gently turn out cakes onto cooling racks and let cool completely. Cakes can be baked, cooled completely and wrapped in plastic and stored in a cool place or in refrigerator until ready to assemble.To Assemble Cake: Place one layer in center of cake stand or serving platter. Top with a layer of frosting. Place second layer on top and frost top layer and sides. Sprinkle with toasted nuts, if desired.Vanilla Mascarpone Frosting12 ounces cream cheese, softened to room temperature8 ounces mascarpone, softened to room temperature1/2 cup unsalted butter, softened to room temperature2 cups confectioner's sugar2 to 3 tablespoons fresh-squeezed orange or lemon juicePinch salt1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extractCream together cream cheese, mascarpone, and butter until light and fluffy. Slowly add in 2 cups confectioner's sugar and blend until smooth and fluffy. Add juice, salt and vanilla; blend just until combined. If frosting is very soft, let chill about 15 minutes in refrigerator before frosting cake. Frosting can be made two days in advance and stored in an airtight container in refrigerator.
BANANA CARAMEL CAKE WITH MASCARPONE FROSTING
I have seen banana cakes made in all different ways, but this one was a first for me! By Martha Stewart....it's a good thing. I have not made this one yet, so times are an estimate. And because all bananas differ, the bananas used (all 6) should weigh about 4 lbs.
Provided by SkinnyMinnie
Categories Dessert
Time 55m
Yield 9 inch cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350ºF.
- Butter 2 9-inch round cake pans; line bottoms with parchment paper. Butter the parchment and dust with flour, tapping out the excess; set aside.
- Into a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In a small bowl, stir together mashed bananas, sour cream, and vanilla; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat 1 1/2 sticks butter and 1 2/3 cups sugar on medium-high speed until light and fluffy, 3-4 minute Scrape down the sides as needed.
- Add the eggs, one at a time, beating well after each addition.
- With the mixer on low speed, add the flour mixture in two parts, beating until well combined after both additions, 2-3 minute.
- Using a rubber spatula, fold in the reserved mashed banana mixture, being careful not to overmix.
- Divide the batter between the prepared pans and bake 30-35 min, or until golden and a tester inserted in the center comes out clean.
- Transfer pans to a wire rack to cool for 20 minute.
- Invert cakes onto the rack; peel off the parchment paper and reinvert cakes, and let them cool completely, top sides up.
- Sprinkle 1/4 cup sugar into a large skillet; cook over high heat, shaking the pan occasionally, until sugar is caramelized.
- Remove from heat and stir in 3 Tbs butter until melted.
- Return pan to medium heat and add the sliced bananas. Cook until slices start to brown, 1-2 minute Gently turn the bananas, and cook over medium-high heat until browned, about 2 more minute.
- Using a serrated knife, trim the tops of the layers to make them level.
- Place one layer on a cake plate and arrange the caramelized banana slices on top. Make sure the entire top is covered.
- Place the remaining layer on top and frost with mascarpone frosting.
- To make the frosting:.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream and confectioners' sugar until medium-soft peaks form, about 1-2 minute Be careful not to overbeat, and use immediately.
Nutrition Facts : Calories 731.1, Fat 35.6, SaturatedFat 21.4, Cholesterol 192.9, Sodium 523.9, Carbohydrate 97.8, Fiber 3.1, Sugar 59.1, Protein 8.7
BANANA ALMOND CAKE WITH MARSCAPONE FROSTING
from "zomtbakes" - http://zomtbakes.blogspot.com/2009/06/banana-almond-cake-with-honey.html
Provided by ellie3763
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 170C (340F). Grease a cake tin.
- 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.
- Combine the wholemeal flour, ground almonds & baking powder. Fold through the banana mixture until smooth. Then fold through the milk until all smooth.
- 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.
- 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.
Nutrition Facts : Calories 175.7, Fat 5.5, SaturatedFat 1.7, Cholesterol 20.9, Sodium 119.2, Carbohydrate 29.9, Fiber 1.8, Sugar 17.2, Protein 3.3
Tips:
- Use very ripe bananas for the best flavor and texture.
- Be sure to cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a light and airy cake.
- Do not overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will dry out the cake.
- Allow the cake to cool completely before frosting. This will help to prevent the frosting from melting.
- To make a smooth and creamy frosting, be sure to beat the mascarpone cheese until light and fluffy. You can also add a touch of vanilla extract or almond extract for extra flavor.
Conclusion:
This banana almond cake with mascarpone frosting is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a tender crumb. The mascarpone frosting is light and fluffy, with a hint of almond flavor. This cake is sure to be a hit with everyone who tries it!
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