This banana cake is so moist and soft. It is not dense though, and retains a beautiful light texture. Honeyed mascarpone cheese frosting, with ground almonds mixed through; finishes the flavour wonderfully - but careful not to go too overboard with the mascarpone as it will become to sweet I think. I added the pistachios to add some texture, but the flavour also compliment is and adds another dimension.
Overall, I am very happy with this banana cake. We had it on Saturday afternoon with coffee while it was pouring down with rain outside. Makes it taste even better!
Banana Almond Cake
2 tbs butter
2 tbs milk
3 very ripe, mashed bananas
160 g brown sugar (soft)
1 cup plain wholemeal flour
1/2 cup ground almonds (or almond meal)
3 tsp baking powder
1 cup mascarpone cheese
2 generous tbs organic honey
1/4 cup ground almonds
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 170Celsius 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.