Best 2 Mango Banana Cake Recipes
Indulge in the tropical flavors of paradise with our delectable Mango Banana Cake, a harmonious blend of sweet mangoes and ripe bananas, enveloped in a moist and fluffy cake batter. This culinary delight is perfect for any occasion, whether it's a summer gathering, a festive celebration, or a cozy afternoon tea. Our collection of recipes caters to various dietary preferences and skill levels, ensuring that everyone can savor this tropical treat. From a classic Mango Banana Cake bursting with fruity goodness to a gluten-free and vegan version for those with dietary restrictions, our recipes offer something for every palate. Dive into the tropical paradise of flavors and textures that await you in our Mango Banana Cake recipes.
Here are our top 2 tried and tested recipes!
MANGO BANANA BUNDT CAKE WITH BUTTERED RUM GLAZE
This actually has more the consistency of banana bread than cake. It comes out moist and delicious, even without the glaze!
Provided by ChipotleChick
Categories Dessert
Time 1h
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- CAKE:.
- Preheat oven to 350.
- Spray a bundt pan with nonstick cooking or baking spray.
- Combine the flour, salt, baking soda, cinnamon and nutmeg in a bowl.
- In a separate bowl cream butter and brown sugar.
- Stir in eggs, mashed bananas, and half of the diced mango until blended.
- Add banana mango mixture to the flour, stirring just enough to moisten throughout.
- Pour batter into bundt pan.
- Bake for 45 minutes or until toothpick comes out clean.
- Cool for 10 minutes, then invert onto a cooling rack and cool completely before making glaze.
- GLAZE:.
- Heat brown sugar and butter over medium heat until melted.
- Add rum and water.
- Simmer 5 minutes, stirring constantly until reduced.
- Place the cake on a cake plate. Spoon glaze over cooled cake.
MANGO-BANANA CAKE
This is a pretty fancy cake if you ask me. Make it for something special, when you want to impress. It is really very good. Out of the ordinary, fabulous in the summertime. The mango curd needs to be made ahead of time, the night before.
Provided by Miss Erin C.
Categories Dessert
Time 3h
Yield 1 8" layer cake
Number Of Ingredients 25
Steps:
- Cake--------------.
- Preheat the oven to 350F degrees.
- Lightly butter 3 8" cake pans and dust with flour, tap out excess.
- Whisk first 6 ingredients in a medium bowl to blend.
- Using an electric mixer, beat butter and egg yolk in a large bowl until well blended.
- Gradually beat in sugar.
- Beat in eggs, 1 at a time.
- Beat in sour cream and vanilla.
- Beat in dry ingredients, alternating with the mashed banana.
- Divide mixture evenly between 3 cakepans.
- Bake cakes until tester inserted into center comes ut clean, about 20 minutes.
- Cool cakes in pans on racks 10 minutes.
- Turn cakes out onto racks and cool.
- Place 1 cake layer on a platter.
- Spread 3/4c cream cheese frosting (to follow) over top.
- Spread 1/2 of the mango curd (to follow) over the frosting.
- Top with 2nd cake layer, spread with 3/4 c of frosting and remaining mango curd.
- Top with 3rd cake layer.
- Spoon 3/4 c of the frosting into a pastry bag fitted with a large star tip.
- Spread remaining frosting around sides and over top of the cake.
- Pipe frosting around top edge of cake.
- Arrange mango slices around top edge of cake, garnish with mint.
- Cream Cheese Frosting----------.
- Beat cream cheese, butter and vanilla in a large bowl until light and fluffy.
- Gradually beat in the sugar.
- Cover and refrigerate until firm enough to spread, about 15 minutes.
- Mango Curd----------.
- Puree first 4 ingredients in processor, scraping down sides of work bowl.
- Add yolks, puree 15 seconds.
- Strain through sieve set over a large metal bowl, pressing on solids with back.
- of spatula to release as much puree as possible.
- Discard solids in sieve.
- Set metal bowl over medium saucepan of simmering water.
- Do not allow bottom of bowl to touch water.
- Whisk puree until thickened and thermometer registers 170F, about 10 minutes.
- Remove from water.
- Whisk in butter, 1 piece at a time.
- Cover and refrigerate overnight.
Tips:
- Use ripe bananas and mangoes: The riper the bananas and mangoes, the sweeter and more flavorful your cake will be.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the cake, making it light and tender.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the cake from curdling.
- Fold in the dry ingredients gradually: This will help to prevent the cake from becoming tough.
- Do not overmix the batter: Overmixing can make the cake tough.
- Bake the cake in a preheated oven: This will help to ensure that the cake rises evenly.
- Allow the cake to cool completely before frosting: This will help to prevent the frosting from melting.
Conclusion:
This mango banana cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist and fluffy texture, sweet and tangy flavor, and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and easy-to-make dessert, give this mango banana cake a try!
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