Guilt-less Desserts & Treats for your Family
Each week when I share my super tasty recipes with you I try to also share some sort of wisdom with you, a familiar and cute story about my family or I use it as a chance to have a whinge (no one ever listens to me at home). This week, however, I will be sharing with you a story that will make your hair stand up on end, that will make you scratch your head and maybe (well, most probably) make you glad it’s not you.
This week I’m talking about nits. Yep, those pesky head lice that will outlive the cockroach and continue to plague busy sleep deprived mothers who clearly have nothing better to do with the 5 minutes they have to themselves a day than hot wash sheets and pick nit eggs from the head of their children.
Yep, being mother is all about the fun times.
It all started for us about 6 weeks ago when the white fro got itchy and a quick check revealed a nit-plosion. Everyone then got a dose of ‘special shampoo’, all the sheets got changed and I spent the next week with a case of psychological itchy head syndrome. Unfortunately the white fro is thick, knotty and long which means the special nit comb is worse than useless so it was instead many hours spent with my stubby finger nails meticulously looking for and removing head lice and their spawn.
It was pretty much like gorillas at the zoo.
Unfortunately these nits were just like Johnny Farnham and their farewell tour just seemed to be never ending, but I am hopeful that we are seeing the last of them (and the nits!!). It was suggested to me that I shave the offending hair off but I couldn’t bring myself to do that, so instead this mumma gorilla just kept on nit-picking (and now I completely understand where that saying comes from!!)
This Banana Bread Banana Mousse Cake is a mouth full, in how long the name is and in Banana flavour. You don’t have to be a nit picking gorilla to love it but you do have to be fond of Bananas, so if you’re a banana hater I’d suggest you try this recipe instead. This Banana Bread Banana Mousse Cake has ripe, squishy bananas in abundance so don’t go throwing out your blackened bananas just yet.
This Banana Bread Banana Mousse Cake is a bit different to a traditional cheesecake or mousse cake as it uses thinly sliced pieces of Banana Bread as it’s edges and to line the bottom. It makes the crusts extra flavoursome and makes for a delightfully soft base under the fluffy Banana Mousse. I have used this Banana Bread recipe (I didn’t add the chocolate chips) but you could use this recipe instead or any of your own favourites. It would even work with store bought Banana Bread, but do try this recipe if you have a chance as it’s so so easy.
The Banana Mousse is thickened and stabilised by the use of gelatine. Be sure to dissolve it properly before adding to the creamy mousse mix and allow sufficient time for the Banana Mousse to set in the tin. The bare minimum is 4 hours but overnight is best to ensure that each piece is firm when the cake is cut.
If there is one thing I’ve learnt in my years of blogging and baking it’s that Bananas and Caramel go together like trackies and thongs; they just work together. This Banana Bread Banana Mousse Cake takes on a Banoffee flavour with a layer of caramel over the banana cream. If you’d prefer you could go without the caramel and instead dollop whipped cream on top of the Banana Bread Banana Mousse Cake giving it a more Banana Cream Pie flavour.
- 1 loaf Banana Bread, sliced into 1cm slices (about 12 slices if using one of my recipes)
- Banana Mousse
- Caramel Sauce
- 2-3 Bananas for decorating
- Whipped Cream to serve
- 1 1/2 Cups Coconut Cream (the thickened cream talen from 2-3 opened cans of cocnut cream/milk that have been in the fridge overnight. Only use the thickened cream and discard the watery remains)
- 3/4 Cup mashed ripe Banana
- 1 1/2 Tablespoons Maple Syrup
- 2 teaspoons Vanilla Extract
- 1 teaspoon Lemon Juice
- 3 teaspoons Gelatin in 1/4 Cup of Boiling water
- 3/4 Cup Coconut Cream
- 1/4 Maple Syrup
- 1 teaspoon Vanilla Extract
- Dash of Salt
- Take a 20cm springform round cake tin and line the base with paper and lightly grease the whole tin.
- Arrange the slices of Banana Bread around the edges of the tin. Use the remaining pieces to cover the base of the tin; cutting pieces as required to cover the entire base (it will be a jigsaw!).
- Pour the Banana Mousse (with the added gelatine) to the bread lined tin and place in the fridge for at least 4 hours (longer and overnight is great).
- When the Banana Mousse has set, remove the tin from the fridge and arrange the sliced banana over the mousse.
- Pour the caramel over the top of the mousse and bananas. Retain a small amount of mousse for drizzling.
- The cake can be served immediately with the runny caramel or placed in the fridge to firm the caramel.Drizzle the extra caramel sauce over the Banana Bread edges of the cake for a more indulgent look.
- The Banana Bread Banana Mousse Cake needs to be kept in the fridge between serves.
- Use a kitchen stand mixer with a whisk attached or a blender.
- Add the cream, maple syrup, vanilla and lemon juice and whisk/blend.
- Add the mashed ripe banana and whisk/blend until combined (use the blender if you don't want chunks).
- Meanwhile, place the boiling water in a small bowl and add the gelatine. Whisk quickly to prevent lumps forming. Add immediately to the Banana Mousse mixture and whisk/blend until combined.
- Use straight away.
- Place the Coconut cream in a medium saucepan with the maple syrup and vanilla extract.
- Bring to a boil over medium/high heat.
- educe heat to medium and simmer for approximately 15 minutes, stirring occasionally. The caramel will have started to thicken and turn a golden brown colour.
- Add the salt and stir.
- The caramel is ready when it has turned a delicious caramel colour and it has reduced in volume by nearly 1/2.