banana celebration cake
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5 from 1 vote

Banana Birthday Cake

Banana Cake with mascarpone frosting. Perfect for birthdays and for a change to that classic Victoria sponge or over indulgent chocolate cake
Course birthday, Dessert, Snack
Cuisine British
Prep Time 1 hour 25 minutes
Cook Time 50 minutes
Total Time 2 hours 15 minutes
Servings 10 people
Calories 601kcal
Author Debbie


For the cake

  • 150 g butter cubed and at room temp
  • 200 g light brown sugar
  • 1 tsp cinnamon
  • 3 large eggs
  • 250 g self-raising flour
  • 2 bananas peeled and mashed
  • 1 tsp vanilla extract

For the mascarpone cream filling and topping

  • 300 ml Double cream
  • Seeds from half a vanilla pod
  • 250 g mascarpone cheese
  • 75 g icing sugar

Extra toppings

  • 1 sliced banana
  • 2 tsp runny honey


  • 20 cm/8inch round cake tin lined with greaseproof paper
  • Stand mixer or mix by hand
  • Spatula
  • Serrated knife and Palette knife for cutting the cake into 2 layers and for adding the cream.


To make the cake

  • Pre heat the oven to 180 degrees C Fan.
  • First line your cake tin with greaseproof paper (link: how to line a tin)
    preparing a baking tin with grease proof paper
  • Place the cubed butter, sugar and cinnamon in a large bowl or mixer stand. Cream together until light and soft – leave the mixer on high for at least 5 minutes to achieve a nice creamy consistency. Alternatively cream together by hand and mix for at least 10 minutes until light and creamy
    cream together butter sugar and cinnamon
  • Next whisk together the 3 eggs. The eggs are to be added to the butter mix gradually – I usually add a quarter at a time along with a little flour to help prevent the mixture from splitting.
    Gradually add beaten eggs to the cake mix
  • Once all the egg has been combined into the mix, remove the bowl from the stand mixer. Peel 2 bananas and mash with a fork.
    Mash bananas with a fork
  • Next add the remaining flour, mashed bananas and vanilla extract to the cake mix. Use a spatula to fold and gently combine together.
    Add vanilla extract and carefully fold together the banana cake mix
  • Transfer the cake mixture to the line cake tin and use the spatula to even out the top of the mix once it’s in the tin. Place the tin in the centre of a pre heated oven. Bake for 50 minutes but check after 40 minutes. Check if the cake is ready by inserting a metal skewer into the centre of the cake – the cake is done when the skewer comes out clean.
    Transfer the banana cake mix to a lined cake tin
  • Once the cake is baked, remove from the oven and leave on the side, in the tin to cool for at least 20 minutes. Meanwhile, make the mascarpone cream filling and topping:

To make the mascarpone cream

  • Place double cream, vanilla pod seeds, mascarpone and icing sugar in a large mixing bowl. Use a wooden spoon to combine together. Don't over mix as the mixture will become to stiff and won't spread easily over the cake.
    in a bowl mix together the cream mascarpone and vanilla pod seeds
  • Taste test and add more icing/vanilla if desired. Cover and place in the fridge until you’re ready to assemble the cake.

Building the cake

  • After 20 minutes the cake should be cool enough to remove from the tin. Place on a wire rack and leave for a further 30 minutes to ensure it has cooled right the way through.
    IMPORTANT TIP: If the cake is still warm the mascarpone cream will melt!
  • Once the cake is fully cool, use a large serrated knife to carefully slice into two layers. Move the knife around the cake to ensure an even cut. Place the top half of the cake on a plate and put to one side for the moment.
    bake and cool and then slice in half
  • Remove the mascarpone cream from the fridge. Use a palette knife to smoother half of the cream mix over the bottom layer of the cake. You don’t need to be too neat but do try to get the cream right the edges of the cake so that I will be visible when the top layer goes on.
    spread half of the cream cheese filling onto the bottom layer
  • Carefully place the top layer of the cake over the cream and then use the palette knife to smooth the remaining cream over the top of the cake.
    Top the cake with the remaining half of cream cheese frosting
  • Finally top the cake with sliced banana and drizzle of honey and serve. Keep in the fridge if not serving immediately.
    serving banana cake



Serving: 161g | Calories: 601kcal | Carbohydrates: 53.8g | Protein: 6.5g | Fat: 41.6g | Saturated Fat: 25.8g | Sodium: 240mg | Sugar: 33.5g