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Banana cream cake decorated with banana slices
Light banana mousse cake on a sponge base

Banana cream cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
A cake version of 'Banana Cream Pie'. Here the star is the feather-light cream, enriched by banana purée. The gelatine web holds the plenty of air whipped into the cream, resulting in a cloud-like yet sliceable dessert. Lemon juice not only protects the colour but also cuts through the sweetness.
🕒 Prep Time 30 mins
⌛ Total Time 4 hrs 30 mins
🍽️ Servings 8 servings
🔥 Calories 290 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Blender
  • Whisk
  • Cake tin

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Blend 3 bananas with the lemon juice. Set one aside for decoration.

Tip: The purée should be completely smooth, without lumps to weigh down the mousse.
2 ✓

Dissolve gelatine in water by heating, then mix into the banana purée.

Tip: The banana should be at room temperature, not fridge cold, otherwise the gelatine will set in lumps (thermal shock).
3 ✓

Whip the cream with sugar until stiff, and fold into the banana base.

Tip: The air introduced during whipping (aeration) gives the cream its volume.
4 ✓

Pour over the sponge, chill for 4 hours, then decorate with the remaining banana.

Tip: Slice with a wet knife for a clean cut.

Recipe FAQ

Why did the mousse collapse?
The cream got too warm from the gelatine, or you overmixed it. The structure of whipped cream is fragile, fold it into the fruit carefully with 'lifting' motions.

Ingredients

  • 1 pc Sponge layer (22 cm)
  • 4 pcs Bananas
  • 300 ml Double cream
  • 100 g Icing sugar
  • 15 g Gelatine
  • 50 ml Water
  • 1 tbsp Lemon juice