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Banana mascarpone cake served
Smooth no-bake banana and mascarpone dessert

Banana mascarpone cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
Banana's 'natural gelatine' (pectin and starch) adds density to any cream it enters. This cake builds on the creamy sweetness of banana, highlighted by the neutral richness of mascarpone. No baking, just mixing and chilling – an ideal summer dessert.
🕒 Prep Time 20 mins
⌛ Total Time 4 hrs 20 mins
🍽️ Servings 8 servings
🔥 Calories 350 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Fork (for mashing banana)
  • Cake tin
  • Whisk

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Prepare the biscuit base with melted butter, press into the tin, chill.

Tip: Compacting is important so the bottom doesn't fall apart when cut.
2 ✓

Mash the bananas, mix with lemon juice. Mix the mascarpone with the sugar.

Tip: Use ripe, spotty bananas, they have the highest sugar content and most intense flavour.
3 ✓

Dissolve the gelatine in warm water, mix into the banana cream, finally fold in the whipped double cream.

Tip: Gelatine ensures the cream is sliceable, not just spoonable.
4 ✓

Pour into the tin, chill for 4 hours.

Tip: Decorate with fresh banana slices just before serving.

Recipe FAQ

The cream turned brown.
Banana browns very quickly when exposed to oxygen (enzymatic browning). It can be slowed with lemon juice, but this cake is best fresh.

Ingredients

  • 200 g Biscuit crumbs (e.g. digestive)
  • 100 g Butter (melted)
  • 500 g Mascarpone
  • 100 g Icing sugar
  • 3 pcs Ripe bananas
  • 300 ml Double cream
  • 10 g Gelatine powder
  • 50 ml Water (for gelatine)
  • 1 tsp Vanilla extract
  • 1 tbsp Lemon juice