• Adjust your oven rack to the second level position (just above center) and preheat your oven to 350ºF. Spray two 8-inch cake tins with a flour-based baking spray and line each with a parchment paper circle. Optional: Add a cake baking strip around each cake tin to help prevent cake doming.
• Sift the all-purpose flour, baking soda, baking powder, and salt in a medium-sized mixing bowl. Alternatively, you can sift the all-purpose flour into the bowl, then whisk in the remaining dry ingredients. Set to the side.
  2 cups All-Purpose Flour, 1 tsp Baking Soda, 1 tsp Baking Powder, 1/2 tsp Salt
• To make the sour milk, whisk the lemon juice into the milk. Let it sit for 5 minutes while you move on to the next steps. You can also use one tablespoon of white vinegar if lemon juice is not on hand.
  1 cup Whole Milk, 1 tbsp Lemon Juice
• In a large mixing bowl, whisk together the vegetable oil and granulated sugar until fluffy in texture. It should look kind of like slushy snow.
  1/2 cup Vegetable Oil, 1 cup Granulated Sugar
• Add in the eggs and beat the mixture together thoroughly.
  2 large Eggs
• Alternate adding the sifted dry ingredients and sour milk to the mixture. Then dd in the vanilla extract and mashed bananas, mixing once more until just combined.
  1 tsp Vanilla Extract, 3 medium Bananas
• Evenly divide the banana cake batter into the prepared cake tins and bake for 28-30 minutes at 350ºF. Remove from the oven and allow to cool in the cake tins for 10 minutes before inverting them onto wire cooling racks.
• Once the cake layers are completely cool, frost the cake with the chocolate mascarpone whipped cream. Keep the frosted cake covered in the refrigerator for up to a week.

Malted Chocolate Mascarpone Whipped Cream

• Add the heavy whipping cream, sifted powdered sugar, unsweetened cocoa powder, malted milk powder, and vanilla extract to a medium-sized mixing bowl, whisking on low speed at first until the dry ingredients have almost fully been incorporated into the heavy whipping cream. Increase the mixing speed to high, beating the mixture until stiff peaks have formed.
  3 cups Heavy Whipping Cream, 1 cup Sifted Powdered Sugar, 1/2 cup Unsweetened Cocoa Powder, 2 tbsp Malted Milk Powder, 3 tsp Vanilla Extract
• Add the mascarpone cheese to the mixture and whisk on low speed until fully combined.
  16 oz Mascarpone Cheese
• Frost the 2-layer banana cake once the layers are cooled, then top with whole or chopped malted chocolate balls (like Whoppers).
  2 cups Malted Milk Chocolate Balls