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Banoffee mousse cake with decoration
Layers of fresh banana and rich caramel mousse

Banoffee mousse cake

Author: Flavelo
Recipes Cakes and Desserts
The marriage of banana and caramel (toffee), known as 'Banoffee', started its world conquest from England in the 70s. This cake refines that decadent flavour profile: the sponge adds lightness to the rich cream, and gelatine provides elegant hold, so it doesn't run when sliced.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine Anglo-Saxon (Banoffee inspired)

Ingredients

Equipment Needed

  • Springform tin: For layering.
  • Frying pan: For the caramel.

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Place the sponge in the cake tin. Slice the bananas and cover the sponge with them.

Tip: The riper the banana, the sweeter and creamier.
2 ✓

Caramelise the sugar to an amber colour. Add the butter, mix, then carefully pour in the warmed cream (keep 50ml cream cold for the end or for gelatine if needed).

Tip: Hot cream is easier to work with, it doesn't seize the sugar.
3 ✓

Cook the caramel on low heat until smooth. Let cool to lukewarm.

Tip: Cream that is too hot would cook the bananas.
4 ✓

Bloom the gelatine in the water, melt it, and mix into the caramel cream.

Tip: Thorough mixing is necessary for homogeneous setting.
5 ✓

Pour the caramel cream over the banana layer. Tap the tin against the table so the cream flows between the bananas.

Tip: This prevents air bubbles.
6 ✓

Chill for 4 hours. Decorate with fresh banana slices before serving.

Tip: Chocolate shavings also go well on top.

Recipe FAQ

How do I prevent the bananas browning?
Toss the slices for decoration in a little lemon juice. The banana under the cream is sealed from oxygen, so it browns less.

Ingredients

  • 1 Ready-made sponge layer (22 cm)
  • 4 Ripe bananas
  • 300 ml Double cream
  • 150 g Caster sugar
  • 50 g Butter
  • 15 g Gelatine powder
  • 50 ml Water (for gelatine)