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Mascarpone Chocolate Chip Banana Cake

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A gorgeous and easy to make naked mascarpone chocolate chip banana cake that is light, flavorful and topped with a sweet and creamy mascarpone frosting.

I hope you all had a great week. Mine has been a blast, except a cold that bothered me for a few days, that is actually gone now. I am so happy to introduce you today to this amazing mascarpone chocolate chip banana cake that I made last weekend! This is that type of recipe, that I actually never planned to make, but turned out fabulous. I was working on a shortbread cherry cake per my husband’s request (recipe to come soon), and I had a lot of leftover frosting, thats when I happened to noticed 4 sad looking bananas on my counter. I dug deep into my baking drawer and found some mini chocolate chip cookies and this is how this mascarpone chocolate chip banana cake was born.

mascarpone chocolate chip banana cakeI might’ve hit the cake jackpot that night, because this mascarpone chocolate chip banana cake turned out truly amazing, one of the best cakes I had. I love, love the banana flavor, also how light and airy the cake layers turned out, considering that I used bananas in the batter. The mini chocolate chips are perfect, adding that nice touch of chocolate, but not too overpowering. The mascarpone cream is hands down one of the best and it pairs so well with the banana flavor.

mascarpone chocolate chip banana cakeThe mascarpone frosting is mouth watering, creamy and sweet.

mascarpone chocolate chip banana cake
triple chocolate fig pound cake

triple chocolate fig pound cake


I wanted to keep this mascarpone chocolate chip banana cake very simple and easy to make, that’s why I also kept the decorations to a minimum and went for a naked cake theme. I love how rustic it looks, and it also kind of screams “Look, I am cute, but not complicated”.

We had a barbecue party last weekend to celebrate my husband’s and father birthdays, and I made two cakes, this mascarpone chocolate chip banana cake was one of them and it was a big hit, we all loved it and kept raving at how good it tastes. The kiddos went nuts for it, since it has tiny morsels of chocolate chip cookies. They all licked their fingers clean and asked for more.

mascarpone chocolate chip banana cakeWe were very happy to have some mascarpone chocolate chip banana cake leftovers, because, as you know, we are that type of family who east cake for breakfast. My husband enjoyed a few slices the following mornings, and it made waking up for work so much easier, when you know that mascarpone chocolate chip banana cake is waiting for you.

mascarpone chocolate chip banana cakeIf you like bananas and chocolate and you are looking for an easy, fool proof recipe, try this mascarpone chocolate chip banana cake as it comes together easily, and the combination is a killer one. You will love the banana flavor with the sweet chocolate and creamy mascarpone frosting. Another aspect that I like about this cake is the texture, it definitely doesn’t have that dense and heavy banana bread texture, it still retains some fluffiness and it tends to be more spongier, just like a cake should be.

mascarpone chocolate chip banana cakeI am so glad that the stars aligned and my mascarpone chocolate chip banana cake turned out great, now I have a recipe that I will definitely come back to.

5.0 from 2 reviews
Mascarpone Chocolate Chip Banana Cake
Prep time
Cook time
Total time
A gorgeous and easy to make naked mascarpone chocolate chip banana cake that is light, flavorful and topped with a sweet and creamy mascarpone frosting.
Recipe type: Dessert
Cuisine: American
Serves: 12
  • Banana Cake:
  • 2½ cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 pinch salt
  • ¾ cup unsalted butter ( 1½ sticks), room temperature
  • 1¾ cup white sugar
  • 2 eggs
  • 4 ripe bananas, mashed
  • ⅔ cup heavy cream
  • 1 vanilla bean, halved and seeds removed
  • ½ cup mini dark chocolate chips
  • Mascarpone Frosting:
  • 4 egg yolks, organic
  • ½ lb. mascarpone cheese
  • ¾ cups heavy cream
  • 1 cups powdered sugar +
  • 1 tablespoons granulated sugar
  • ½ cup sour cream
  • 1 vanilla bean, halved and seeds removed
  1. Preheat oven to 350F degrees.
  2. Spray with baking spray 2 - 8 inch round pans.
  3. In a small bowl, whisk together dry ingredients: flour, baking soda and salt, set aside.
  4. In a large bowl or in the bowl of an electric mixer fitted with the wire attachment, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, stop to scrape the sides of the bowl and mix until well combined. Mix in the mashed bananas, vanilla bean seeds and heavy cream, whisk until well combined.
  5. Using a spatula, fold in the flour mixture and stir until well combined. Stir in the mini chocolate chips. Pour batter into the prepared pans and bake for 30 - 35 minutes. The cakes must look golden brown and a wooded toothpick when inserted in the middle must come out clean. Remove from oven, cool the pans at room temperature, after that transfer cake layers to a cooling wire rack. The cake must be completely cooled down before assembling.
  6. Mascarpone Frosting:
  7. In the bowl of an electric mixer fitted with the wire attachment, mix together the heavy cream and granulated sugar until stiff peaks form. Transfer to a bowl and refrigerate until ready to use.
  8. In the bowl of an electric mixer fitted with the wire attachment (or just a large bowl if using a hand mixer) whisk the egg yolks, sugar and vanilla bean seeds until light and creamy. Pause a few times, to scrape the sides of the bowl, and continue mixing until well combined. Add the powdered sugar, whisk until well combined. Add the sour cream and again mix until well combined. Whisk in the mascarpone cheese spoon by spoon and mix until fully incorporated.
  9. Once all the mascarpone cheese has been incorporated, remove the whipped cream from the fridge and using a spatula, gently fold it into the mascarpone mixture.
  10. Place the frosting into the fridge for one hour.
  11. Using a cake leveler, level the cake layers surface.
  12. Place the first banana cake layer on a cake dish or stand, top with the mascarpone frosting, followed by the second banana cake layer and a hefty amount of frosting.
  13. Store leftover frosting in the fridge for up to 3 days. It can be used on cupcakes, muffins, bundt cakes, or just eat it by spoon 🙂
Preparation time accounts for the frosting refrigeration as well. Active is only 1 hour.


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24 comments on “Mascarpone Chocolate Chip Banana Cake”

  1. mmm…mascarpone, chocolate and banana…what’s not to love this glorious naked cake? It looks splendid. I love your beautiful cake stand too.

  2. What a lovely cake and that icing sounds perfect. It’s a very pretty cake, too!

  3. Happy Friday, Katalina. This chocolate chip banana cake looks so damn delicious. And mascarpone sounds incredibly YUM!

  4. I’ve had a craving for banana cake and this recipe looks perfect! I love using mascarpone cream and you can’t go wrong with chocolate too 🙂

  5. Naked cakes are always so gorgeous. The flavors in this one have me craving a slice with my morning coffee!

  6. Now I’m really craving a slice of this gorgeous cake! ???? It looks incredibly fluffy and moist! And banana + chocolate= the best combo EVER! Am I right? ;D Great recipe! 😀

  7. Pingback: Chocolate Chip Banana Cake - Yum Goggle

  8. This cake is gorgeous!! I have so many ripe bananas in my house, and I think this will be the perfect solution to use them!

  9. Can you believe I’ve never had mascarpone? But if it’s anything like cream cheese I definitely want to give this a try. Love your cake stand!

    • OMG I can’t believe you never had mascarpone, drop everything and go to the store. If you like cream cheese you will love mascarpone, its smoother in texture and has a milder taste, its great in desserts.

  10. Pingback: Mascarpone Chocolate Chip Banana Cake Recipe

  11. This looks delicious! And the photos are so pretty. 🙂

  12. I just made this recipe today, I’m not sure if I didn’t give the frosting enough time to sit. But it was very runny. I was wondering if you ever had the same problem making this? Other than that the cake is super moist! And I filled the center with a semi-sweet chocolate ganache instead of the cream!

    • Hu Devon, the chocolate ganache addition sounds so good. The frosting is a little runny, but it shouldn’t be TOO runny. For that you have to make sure that the butter is just at room temperature, not too melted, you have to make sure the whipped cream is stiff, and you must fold it gently, use full fat products as the ones lower in fat will make the frosting runnier, and last one refrigerate for more than an hour if needed. The frosting texture should be like for tiramisu, fluffy and airy, but if left at room temperature it will start melting. Hope this helps!

  13. Yummy this sounds awesome. Gonna give this ok. Thanks for sharing this.


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