Ingredients

• 200 g Mashed ripe bananas (the ripper the better)
• 200 g Cake flour
• 150 g Sugar
• 2 tsp. Baking powder
• 50 ml Whole milk
• 100 g Vegetable Oil
• 2 Eggs
• 1 tsp. vanilla extract

Instructions

1. Preheat oven to 325°F / 160°C. Butter and flour three round 5 x 3.5 inch / 12.7 x 9 cm cake pans or two round 6 inches / 15 cm cake pans.
2. Sift cake flour and baking powder together. Set aside.
3. In the bowl of a stand mixer fitted with the flat beater, beat mashed banans, oil, eggs, milk, vegetable oil and vanilla extract until combined.
4. Add sugar slowly beating at medium speed.
5. Add the flour mixture. Beat on low speed just to integrate the flour rising up to medium-hight speed until smooth.
6. Pour the mixture evenly into cake pans and bakea about 35-40 minutes or until a toothpick inserted comes out clean.
7. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Let cool at room temperature.

Ingredients

• 150 g Bittersweet chocolate crushed (Best quality)
• 150 g Cream
• 1tsp Pure vanilla extract

Instructions

1. In a small saucepan mix Cream and vanilla extract. Bring pan over medium heat stirring ingredients to dissolve completely and until almost boil.
2. Pour hot mixture over over crushed chocolate. Let rest about 1 minute moving the bowl with your hands.
3. Start mixing gently with a spoon until chocolate melts completely.
4. Let the Ganache rest a couple of hours at room temperature until it has a spreadable consistency.

Ingredients

• 150 g Mascarpone cheese – cold
• 75 g Heavy cream
• 20 g Icing sugar
• 1tsp Pure vanilla extract

Instructions

1. Place the bowl and the whisk of your stand mixer in the freezer 15 minutes before preparing the frosting.
2. Start whipping mascarpone and sugar until smooth.
3. Add cream and whip
   until stiff peaks.