Don’t be afraid – this cake isn’t too sweet at all. Lightly moist, chewy, spicy banana cake slices are hiding totally sugar free light mascarpone and fromage frais mousse. Excellent for summer, when served chilled.
For the banana bread:
– 1 1/4 cup all-purpose flour
– 1 1/2 cup uncooked old fashioned oats
– 1/3 cup packed brown sugar
– 1 cup plain yogurth
– 4 large bananas, ripe
– 3 eggs, beaten
– 3 tbsp butter
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1 tsp vanilla extract
– 1/2 tsp cinnamon
For the Chocolate and Mascarpone Mousse
100 dark chocolate (70 %)
250 g mascarpone cheese
250 g fromage frais or ricotta (IMHO first option mentioned is better)
For the form: 1 tbsp butter, 4 tbsp oats mousse
Heat the oven to 175 C. Butter up round springform and sprinkle with oats.
Mash bananas, add all liquid ingridients.
Mix the flour, oats and other dry ingridients, ddd to the banana mixture, whisk with spoon (rather roughly). Put the batter into the form, bake for 1-1,5 hour. When the cake will be brown on the top, take out from the oven, put on the rack to cool down a bit.
In the meantime break the chocolate, put into an heat-proof bowl and put into tourned off, but still warm oven. Cut the cake into two slices. If the cake is to moist, put into for few minutes into the still warm oven, so it would toast a bit. When the choclate will be ready, take it out and lefty aside to cool. When it will be at body temperature, add mascarpone and fromage (start with 1-2 dollops, mix well and than add another portion, so it will mix well and smoothly).
Spread the mousse on the lower slice of the cake, cover with the second slice. Put again into the springform or on the plate, cover with foil and chill for 3-4 hours before serving.