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Banana Bread Banana Mousse Cake

This Banana Bread Banana Mousse Cake is a banana lovers dream. The banana mousse is covered in caramel sauce and slices of Banana Bread line the cake.
Prep Time20 mins
Cook Time4 hrs
Total Time5 hrs
Servings: 12
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Banana Bread Banana Mousse Cake

    • 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
    • Optional;
    • Whipped Cream to serve

    Banana Mousse

    • 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

    Caramel Sauce

    • 3/4 Cup Coconut Cream
    • 1/4 Cup Maple Syrup
    • 1 teaspoon Vanilla Extract
    • Dash of Salt

    Instructions

    INSTRUCTIONS

      Banana Bread Banana Mousse Cake

      • 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.

      Banana Mousse

      • 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.

      Caramel Sauce

      • 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.

      Notes

      Adapted from Taste.com.au