Banana Cake with Mascarpone and Marsala

A dense, moist crumb with melting banana chunks. The crust is brown and slightly caramelized, releasing aromas of brown sugar and Marsala wine.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 494
• Protein: 10 g
• Carbs: 70 g
• Fat: 18 g

Ingredients

• 2 piece Banana (peeled) ( very ripe, mashed )
• 2 piece Egg ( whole )
• 100 g Brown sugar ( powdered )
• 166.7 g Mascarpone cheese ( at room temperature )
• 166.7 g Wheat flour
• 7.3 g Baking powder
• 1.3 tbsp Marsala
• 0.7 pinch Fleur de sel

Instructions

1. Fruit preparation

   Mash the bananas with a fork in a bowl. Keep some chunks visible to provide texture after baking.

2. Whisk eggs and sugar

   Whisk the eggs vigorously with the brown sugar until the mixture doubles in volume and becomes frothy.

3. Incorporate mascarpone

   Add the mascarpone and Marsala. Mix gently to obtain a smooth and homogeneous batter.

4. Add dry ingredients

   Sift the flour and baking powder over the preparation. Add the sea salt and banana puree. Mix with a spatula without overworking the batter.

5. Baking

   Pour into a lined mold. Bake at 180°C. The cake is ready when a knife blade comes out clean and the top is well browned.

Chef's tips

• Use bananas with black skins; they are higher in sugar and easier to mash.
• Do not overmix the batter after adding the flour to prevent it from becoming elastic.

Storage

Keep for 3 days at room temperature in a dry cloth or an airtight container.