Mango-Banana Cake Recipe

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Mango-Banana Cake
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  1. Cake-.
  2. Preheat the oven to 350F degrees.
  3. Lightly butter 3 8 cake pans and dust with flour, tap out excess.
  4. Whisk first 6 ingredients in a medium bowl to blend.
  5. Using an electric mixer, beat butter and egg yolk in a large bowl until well blended.
  6. Gradually beat in sugar.
  7. Beat in eggs, 1 at a time.
  8. Beat in sour cream and vanilla.
  9. Beat in dry ingredients, alternating with the mashed banana.
  10. Divide mixture evenly between 3 cakepans.
  11. Bake cakes until tester inserted into center comes ut clean, about 20 minutes.
  12. Cool cakes in pans on racks 10 minutes.
  13. Turn cakes out onto racks and cool.
  14. Place 1 cake layer on a platter.
  15. Spread 3/4c cream cheese frosting (to follow) over top.
  16. Spread 1/2 of the mango curd (to follow) over the frosting.
  17. Top with 2nd cake layer, spread with 3/4 c of frosting and remaining mango curd.
  18. Top with 3rd cake layer.
  19. Spoon 3/4 c of the frosting into a pastry bag fitted with a large star tip.
  20. Spread remaining frosting around sides and over top of the cake.
  21. Pipe frosting around top edge of cake.
  22. Arrange mango slices around top edge of cake, garnish with mint.
  23. Cream Cheese Frosting-.
  24. Beat cream cheese, butter and vanilla in a large bowl until light and fluffy.
  25. Gradually beat in the sugar.
  26. Cover and refrigerate until firm enough to spread, about 15 minutes.
  27. Mango Curd-.
  28. Puree first 4 ingredients in processor, scraping down sides of work bowl.
  29. Add yolks, puree 15 seconds.
  30. Strain through sieve set over a large metal bowl, pressing on solids with back.
  31. Of spatula to release as much puree as possible.
  32. Discard solids in sieve.
  33. Set metal bowl over medium saucepan of simmering water.
  34. Do not allow bottom of bowl to touch water.
  35. Whisk puree until thickened and thermometer registers 170F, about 10 minutes.
  36. Remove from water.
  37. Whisk in butter, 1 piece at a time.
  38. Cover and refrigerate overnight.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3350.94 Kcal (14030 kJ)
Calories from fat 1574.18 Kcal
% Daily Value*
Total Fat 174.91g 269%
Cholesterol 492.83mg 164%
Sodium 4529.39mg 189%
Potassium 5492.56mg 117%
Total Carbs 412.44g 137%
Sugars 230.87g 923%
Dietary Fiber 12.17g 49%
Protein 44.64g 89%
Vitamin C 48mg 80%
Vitamin A 0.6mg 21%
Iron 6.6mg 37%
Calcium 544.1mg 54%
Amount Per 100 g
Calories 361.78 Kcal (1515 kJ)
Calories from fat 169.95 Kcal
% Daily Value*
Total Fat 18.88g 269%
Cholesterol 53.21mg 164%
Sodium 489.01mg 189%
Potassium 593mg 117%
Total Carbs 44.53g 137%
Sugars 24.93g 923%
Dietary Fiber 1.31g 49%
Protein 4.82g 89%
Vitamin C 5.2mg 80%
Vitamin A 0.1mg 21%
Iron 0.7mg 37%
Calcium 58.7mg 54%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 80.8
  • 93

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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