Mango-Banana Rasayana Cake Recipe

Recipe By Slurrp

Mango-Banana Rasayana Cake is a tropical twist on a classic cake. This moist and flavorful cake is made with ripe mangoes, bananas, and a hint of cardamom. The combination of sweet mangoes and creamy bananas creates a luscious and fruity cake that is perfect for summer. The cake is topped with a creamy and tangy rasayana frosting, which adds a refreshing touch to each bite. It is a delightful dessert that will transport you to a tropical paradise.

4.3
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Rate
Vegdiet
1hr 20minstotal
40minsPrep
40minsCook
1hr 20m.total
40m.Prep
40m.Cook
Mango-Banana Rasayana Cake
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ingredients serve

Ingredients for Mango-Banana Rasayana Cake Recipe

  • 1/5 Ripe Mangoes, Peeled And Pitted
  • 1/5 Ripe Bananas
  • 1/5 cup All Purpose Flour
  • 0.15 teaspoon Baking Powder
  • 1/20 teaspoon Baking Soda
  • 0.03 teaspoon Salt
  • 1/20 teaspoon Cardamom Powder
  • 1/20 cup Unsalted Butter, Softened
  • 1/10 cup Sugar
  • as needed Rasayana Frosting
  • as required Mango Slices For Garnish

Directions: Mango-banana Rasayana Cake Recipe

Cooking Directions

  • STEP 1.Preheat the oven and prepare the cake pan by greasing and dusting it with flour.
  • STEP 2.In a bowl, mash the ripe mangoes and bananas until smooth.
  • STEP 3.In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cardamom powder.
  • STEP 4.In another bowl, cream together butter and sugar until light and fluffy.
  • STEP 5.Add the mashed mangoes and bananas to the butter mixture and mix well.
  • STEP 6.Gradually add the dry ingredients to the wet ingredients and mix until well combined.
  • STEP 7.Pour the batter into the prepared cake pan and smooth the top.
  • STEP 8.Bake the cake until it is golden brown and a toothpick inserted into the center comes out clean.
  • STEP 9.Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  • STEP 10.Frost the cake with rasayana frosting and garnish with mango slices.
  • STEP 11.Slice and serve the mango-banana rasayana cake for a tropical and fruity dessert.

Cooking Tips

  • Make sure to use ripe and sweet mangoes for the best flavor.
  • You can add a pinch of saffron strands to the batter for an extra touch of luxury.
  • Serve the cake chilled for a refreshing treat on hot summer days.

Storage and Serving

  • Store the leftover cake in the refrigerator in an airtight container for up to 5 days.
  • Serve the mango-banana rasayana cake as a dessert or a special occasion cake.
  • You can also serve it with a scoop of mango or vanilla ice cream for added indulgence.
Nutrition
value
400
calories per serving
17 g Fat6 g Protein54 g Carbs8 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    6g
  • Carbs
    54g
  • Fiber
    8g

MacroNutrients

  • Carbs
    54g
  • Protein
    6g
  • Fiber
    8g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    46mg
  • Iron
    1mg
  • Vitamin A
    44mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    38mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    33mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    98mg
  • Manganese
    1mg
  • Phosphorus
    123mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp