• 3 large bananas, unpeeled
  • 1 1/2 cups flour 
  • 1 tsp. baking powder 
  • 1 tsp. cinnamon 
  • 1/4 tsp. ground cloves 
  • 1/4 tsp. freshly grated nutmeg 
  • 1/2 tsp. salt 
  • 2 cups sugar 
  • 2 eggs, beaten 
  • 1 1/2 cups buttermilk 
  • 1 tsp. baking soda 
  • 3 tbsp. melted butter 
  • 1/4 cup cream 
  • 1 tsp. grated orange zest 
  • 1 1/2 cups toasted walnuts, coarsely chopped
  • Mascarpone Cream:
  • 1/2 cup mascarpone 
  • 1/4 cup honey 
  • 1/2 tsp. grated lime zest 
  • 1/2 tsp. grated lemon zest
  • 1/2 tsp. vanilla extract 
  • 1 cup heavy whipping cream


1. cake: Preheat oven to 350 degrees. Butter a 9X13 inch baking pan. Put bananas on a parchment-lined baking sheet and bake in oven for 35 minutes, until skin is very dark. Let cool, then scoop pulp into a large bowl. In a separate bowl, whisk the flour, baking powder, cinnamon, cloves, nutmeg, and salt. Using a hand mixer, beat the bananas with the sugar until smooth; then add eggs and continue beating. In another bowl, stir the buttermilk with the baking soda and add to the banana mixture. Add the flour mixture and stir with a large spoon until all dry ingredients are incorporated. Stir in butter, cream and orange zest. Fold in walnuts. Spread the batter into the prepared pan and bake for one hour. If the top of the cake gets too browned, cover with foil halfway through cooking. Let the cake cool down until just warm and serve with mascarpone cream dolloped on top and a dusting of cinnamon.

2. Mascarpone Cream: combine all ingredients except whipping cream in a small bowl. In another bowl, whip the cream until it is soft peaks. Fold whipped cream into mascarpone mixture.

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