Moist Banana Matcha Layer Cake with Creamy Mascarpone Frosting
Indulge in a stunning Banana Matcha Cake! Moist banana layers meet earthy matcha mascarpone frosting. A show-stopping, flavor-balanced dessert.
When Banana Bread Met Its Match(a)
Hey friends, Beau here! Let me paint you a picture. You’re standing in your kitchen, looking at a trio of bananas that have gone from bright yellow to a beautifully speckled, almost-black brown. Your first thought might be, “Ah, perfect for banana bread.” And you’re not wrong! But today, I’m inviting you to level up that classic move. We’re turning those beautifully overripe bananas into something truly spectacular: a stunning, layered Banana Matcha Cake.
Now, I know what you might be thinking. “Matcha? In a cake? With banana?” Trust me, I had the same questions the first time I imagined it. But let me tell you, this isn’t just a cake; it’s an experience. The moist, intensely banana-flavored cake layers are a dream on their own, but when you pair them with a light, creamy, and ever-so-slightly earthy matcha mascarpone frosting, magic happens. The natural sweetness of the banana and the sophisticated, gentle bitterness of the matcha don’t just coexist—they sing in perfect harmony. It’s a dessert that feels both indulgent and somehow balanced, a show-stopper that’s as beautiful on your plate as it is in your mouth. So, if you’re ready to turn your kitchen into a bakery and impress everyone (including yourself!), grab your favorite mixing bowl. We’re about to create something unforgettable.
The Day I Ran Out of Chocolate Chips
This cake was born from a happy little kitchen accident. A few years back, I was determined to make my famous banana chocolate chip muffins for a last-minute potluck. I had my bananas mashed, my batter mixed, and I reached for the bag of chocolate chips… only to find a sad, empty void. Panic set in for a hot second. My eyes darted around the pantry, landing on a beautiful, vibrant green tin of ceremonial-grade matcha a friend had brought me back from Japan. In a moment of “what’s the worst that could happen?” inspiration, I whisked a spoonful into the mascarpone frosting I was also making for another project. I swiped a bit of banana bread with the green frosting, took a bite, and my jaw literally dropped. It was a revelation! The combo was so good, I immediately scrapped the muffin plan, poured the batter into cake pans, and the rest is Feastical history. Sometimes the best recipes come from running out of the thing you thought you needed most.
Gathering Your A-Team: The Ingredients
Here’s everything you’ll need to bring this masterpiece to life. Using high-quality ingredients here makes a world of difference, especially with the matcha!
For the Banana Cake Layers:
- 3 ripe bananas, mashed – The spottier, the better! These super-ripe guys are packed with natural sugar and moisture, giving our cake its incredible flavor and tender crumb.
- 2½ cups all-purpose flour – The trusty foundation of our cake layers. For a slightly denser, nuttier cake, you can swap 1 cup for whole wheat pastry flour.
- 1½ tsp baking soda – Our leavening agent. Make sure it’s fresh for a good rise!
- ½ tsp salt – The flavor enhancer. It balances the sweetness and makes everything pop.
- ¾ cup unsalted butter, softened – This creates a rich, tender texture. “Softened” means it should give easily when you press it. Don’t melt it!
- 1 cup granulated sugar – For straight-up sweetness and a lovely golden crust.
- ½ cup light brown sugar – This is the secret weapon for moisture and that deep, caramel-like flavor that pairs so well with banana.
- 2 large eggs – They bind the cake together and add structure. Let them come to room temperature for a smoother batter.
- 1 tsp vanilla extract – The classic flavor booster. A splash of almond extract is also a delicious friend here.
- 1 cup buttermilk – The tanginess cuts the richness and reacts with the baking soda for an incredibly light and fluffy cake. No buttermilk? No problem! Add 1 tbsp of lemon juice or white vinegar to a measuring cup, then fill with whole milk to the 1-cup line. Let it sit for 5 minutes until it curdles.
For the Matcha Mascarpone Frosting:
- 16 oz mascarpone cheese, chilled – This is like Italian cream cheese, but richer, creamier, and less tangy. Keep it cold until the very second you use it.
- 1½ cups heavy cream – Also very cold! We’re whipping this to give our frosting a light, airy, and pipeable consistency.
- ½ cup powdered sugar – Sweetens the frosting without any grittiness. You can adjust this to your taste.
- 1½ tsp matcha powder – Don’t skimp on quality! Use a ceremonial or culinary-grade matcha for the best color and flavor. A bitter, low-grade matcha will make a bitter frosting.
- 1 tsp vanilla extract – The perfect complement to both the matcha and the mascarpone.
Let’s Get Baking: The Step-by-Step Magic
Follow these steps, and you’ll have a flawless cake. I’ve packed in all my favorite chef hacks to ensure your success!
- Prep Like a Pro. Preheat your oven to 350°F (175°C). Now, grab three 8-inch round cake pans. Grease the bottoms and sides with butter or non-stick spray, then line the bottoms with a circle of parchment paper. This little trick is a total game-changer—it guarantees your cakes will release perfectly without a single crumb left behind. Chef’s Hack: If you only have two pans, that’s okay! Just set aside 1/3 of the batter while the first two layers bake, then wash and re-grease one pan for the final layer.
- Combine the Dry Goods. In a medium bowl, take your flour, baking soda, and salt. Grab a whisk and give them a good, thorough whisking. This does two things: it combines everything evenly, and it aerates the flour, leading to a lighter cake. Set this bowl aside.
- Creaming is Key. In a large bowl, use an electric mixer (hand or stand) to beat the softened butter with the granulated and brown sugars. We’re not just mixing; we’re “creaming.” Beat on medium-high speed for a good 2-3 minutes until the mixture is pale, fluffy, and beautiful. This incorporates air, which is essential for texture.
- Incorporate the Wet Ingredients. With the mixer on low, add the eggs one at a time, letting each one fully incorporate before adding the next. Scrape down the sides of the bowl. Now, mix in the mashed bananas and vanilla extract. Your kitchen should already be smelling incredible.
- The Final Mix. Here’s the secret to a tender cake: don’t overmix! Add about a third of your dry ingredients and mix on low until just combined. Follow with half of the buttermilk. Repeat with another third of the flour, the rest of the buttermilk, and finally the last of the flour. Stop mixing as soon as you no longer see streaks of flour. The batter might look a little lumpy—that’s perfect!
- Bake to Perfection. Divide the batter evenly between your three prepared pans. A kitchen scale is the best way to be precise, but if you don’t have one, just eyeball it. Smooth the tops. Bake for 22-26 minutes. You’ll know they’re done when the tops are springy to the touch and a toothpick inserted into the center comes out clean or with a few moist crumbs. Chef’s Hack: Rotate your pans halfway through baking for an even rise.
- The All-Important Cool Down. Let the cakes cool in their pans on a wire rack for 10 minutes. Then, run a knife around the edge, invert them onto the rack, and peel off the parchment paper. Let them cool completely. I mean it—completely! Frosting a warm cake is a recipe for a melted, slidey mess.
- Whip Up the Frosting. In a chilled bowl (I pop mine in the freezer for 10 minutes), combine the cold mascarpone, heavy cream, powdered sugar, matcha powder, and vanilla. Start your mixer on low to avoid a green cloud, then gradually increase the speed to medium-high. Whip until medium-stiff peaks form. It should be smooth, spreadable, and hold its shape. Don’t over-whip, or it can become grainy.
- Assemble Your Masterpiece. Place one cake layer on your serving plate or cake stand. Spread an even layer of frosting. Repeat with the second layer, more frosting, and then the third layer. Use the remaining frosting to cover the top and sides of the cake. You can go for a smooth “naked cake” look or playful swirls—it’s your creation!
Plating with Pizzazz: How to Serve This Beauty
This cake is a stunner all on its own, but a few little touches can take it to the next level. For a simple, elegant finish, I love a light dusting of matcha powder over the top right before serving. You can also sprinkle on some crushed pistachios for a lovely color contrast and a delightful crunch. If you’re feeling extra, a few edible gold flakes or fresh, delicate flowers make it feel truly celebratory.
When it’s time to slice, run your knife under hot water and wipe it dry between each cut. This gives you those pristine, clean slices that look like they came straight from a professional bakery. This cake pairs wonderfully with a cup of hot green tea to complement the matcha, or a strong cup of coffee to balance the sweetness. And honestly, a cold glass of milk is always a winning sidekick.
Make It Your Own: Delicious Twists & Swaps
Love the base recipe but want to play around? Here are some of my favorite ways to mix it up:
- Nutty Crunch: Add a cup of toasted, chopped walnuts or pecans to the cake batter for a wonderful textural contrast.
- Tropical Vibes: Stir ½ cup of shredded coconut into the batter and even toast a little extra to sprinkle on top of the frosting.
- Chocolate Drizzle: For the chocolate lovers, a simple dark chocolate ganache drizzle over the top of the frosted cake is a decadent and gorgeous addition.
- Gluten-Free Friendly: You can easily swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve had great success with this!
- Dairy-Free Delight: Use vegan butter, plant-based milk mixed with lemon juice for the “buttermilk,” and coconut cream chilled overnight for the frosting. Use a vegan mascarpone alternative if you can find one!
Beau’s Kitchen Chronicles
This recipe has become a Feastical favorite, and I’ve made it more times than I can count. Over the years, I’ve learned a few things. The first time I made the frosting, I was too eager and my mascarpone was a bit too warm. It turned into a soupy, delicious, but entirely un-spreadable mess. I had to chill it, re-whip it, and it was fine, but it taught me the importance of cold ingredients! I also used to be shy with the matcha, but I’ve found that the 1.5 teaspoons is the sweet spot for a flavor that’s present but not overpowering. This cake has been the star of birthdays, baby showers, and “just because” Tuesdays in my house, and I hope it finds a place in yours, too.
Your Questions, Answered!
Here are answers to some common questions to ensure your baking success.
Q: My frosting is too runny. What happened?
A: This is almost always a temperature issue! Either the mascarpone or heavy cream wasn’t cold enough, or the bowl was warm. Pop the entire bowl of frosting into the fridge for 20-30 minutes, then try whipping it again. Also, be careful not to overbeat, as mascarpone can sometimes “break” and become liquidy if whipped too vigorously.
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake layers a day in advance. Let them cool completely, then wrap them tightly in plastic wrap and store at room temperature. The frosting can be made a day ahead and stored in an airtight container in the fridge. Just give it a quick whip before assembling the cake. The fully assembled cake keeps beautifully in the fridge for up to 2 days.
Q: What kind of matcha should I use?
A> For the best color and a smooth, not bitter, flavor, I highly recommend a ceremonial-grade or a high-quality culinary-grade matcha. The bright, vibrant green color is a good indicator of quality. Avoid matcha that looks dull or brownish-green.
Q: My cake layers are dense. Why?
A> The most common culprit is overmixing the batter once the flour is added. This develops the gluten and leads to a tougher, denser texture. Remember, “just until combined” is your mantra! Also, double-check that your baking soda is fresh.
Banana Matcha Layer Cake
Description
Moist Banana Matcha Layer Cake with Creamy Mascarpone Frosting
A soft, banana-rich cake paired with a lightly sweet, earthy matcha mascarpone frosting. Beautiful, balanced, and perfect for any special occasion.
Ingredients
Banana Cake Layers
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3 ripe bananas, mashed
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2½ cups all-purpose flour
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1½ tsp baking soda
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½ tsp salt
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¾ cup unsalted butter, softened
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1 cup granulated sugar
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½ cup light brown sugar
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2 large eggs, room temperature
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1 tsp vanilla extract
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1 cup buttermilk
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DIY buttermilk: Add 1 tbsp lemon juice or white vinegar to a cup, then fill with whole milk. Sit 5 min.
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Matcha Mascarpone Frosting
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16 oz mascarpone cheese, cold
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1½ cups heavy cream, cold
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½ cup powdered sugar
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1½ tsp high-quality matcha powder
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1 tsp vanilla extract
Instructions
1. Prepare the Cake Pans
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Preheat oven to 350°F (175°C).
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Grease three 8-inch round pans and line bottoms with parchment.
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If you only have two pans: Bake two layers, then wash and reuse for the third.
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2. Mix the Dry Ingredients
In a medium bowl, whisk together:
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flour
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baking soda
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salt
Set aside.
3. Cream the Butter & Sugars
In a large bowl, using a hand mixer or stand mixer:
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Beat softened butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.
4. Add Wet Ingredients
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Beat in the eggs one at a time.
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Mix in mashed bananas and vanilla.
5. Combine Wet & Dry
On low speed:
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Add ⅓ of the dry ingredients
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Add ½ the buttermilk
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Add another ⅓ dry
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Add remaining buttermilk
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Finish with last ⅓ dry
Mix only until combined. Do not overmix.
6. Bake
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Divide batter evenly among the three pans.
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Bake 22–26 minutes, rotating halfway through.
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Cakes are done when a toothpick comes out clean or with moist crumbs.
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Cool in pans 10 minutes, then invert onto a rack and cool completely.
7. Make the Matcha Mascarpone Frosting
Use a cold bowl for best results.
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Add mascarpone, heavy cream, powdered sugar, matcha, and vanilla.
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Start mixing on low, then raise to medium-high.
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Beat until medium-stiff peaks form.
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Stop as soon as it holds shape — overwhipping can make mascarpone grainy.
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8. Assemble the Cake
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Place first cooled cake layer on a stand.
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Spread frosting evenly.
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Repeat with layer two and three.
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Spread frosting on top and sides.
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Keep chilled until serving for best stability.
Optional Decorations
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Light matcha dusting
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Crushed pistachios
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Toasted coconut
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Small flowers (food-safe)
Notes
Frosting too runny?
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Mascarpone or cream wasn’t cold enough. Chill 20–30 min and rewhip.
Cake too dense?
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Batter was overmixed
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Baking soda may be old
Make-ahead
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Cake layers: 1 day ahead, wrapped tightly at room temp
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Frosting: 1 day ahead, refrigerate, re-whip before using
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Fully assembled cake keeps 2 days in fridge
A Quick Nutritional Glance
Hey, I’m all about balance! While this is definitely a celebratory treat, it’s nice to know what you’re enjoying. This nutritional information is per slice (based on 12 slices) and is an estimate. The ripe bananas provide natural sugars and a bit of potassium, while the matcha offers a gentle caffeine lift and antioxidants. Remember, enjoying food made with love and shared with others is its own kind of nourishment!
Per Serving: Calories: ~420, Total Fat: 28g, Saturated Fat: 17g, Carbohydrates: 38g, Sugar: 23g, Protein: 6g, Fiber: 1g
Final Thoughts
And there you have it, my friends! The Banana Matcha Layer Cake that’s sure to become a new favorite. It’s a recipe that proves a little creativity can turn a simple ingredient like a brown banana into something extraordinary. It has the cozy, familiar comfort of banana bread but dressed up in its most elegant, party-ready outfit. I am so excited for you to try this. When you do, please tag me @Feastical or use the hashtag #Feastical so I can see your beautiful creations and share in the joy. Happy baking!