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Caramel banana cake
Creamy banana caramel dessert

Banoffee Mousse Cake

Author: Flavelo
Recipes Cakes and Desserts
The marriage of banana and toffee ('Banoffee') took the world by storm from England in the 70s. This cake refines that decadent profile: sponge adds lightness, while gelatin ensures neat slices.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 4 hrs 45 mins
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine Anglo-Saxon (Banoffee inspired)

Ingredients

Equipment Needed

  • Springform Pan: For layering.
  • Skillet: For caramel.

Allergen Information

⚠️ Milk
⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

Place sponge in pan. Slice bananas and layer on top.

Tip: Riper bananas = sweeter cake.
2 ✓

Caramelize sugar to amber. Add butter, stir, then add warm cream.

Tip: Warm cream prevents hardening.
3 ✓

Cook until smooth. Cool to lukewarm.

Tip: Hot caramel cooks the fruit.
4 ✓

Dissolve bloomed gelatin into caramel.

Tip: Mix well.
5 ✓

Pour over bananas. Tap pan to settle bubbles.

Tip: Fills gaps.
6 ✓

Chill 4 hours. Top with fresh bananas.

Tip: Add chocolate shavings if desired.

Recipe FAQ

How to stop bananas browning?
Toss decoration slices in lemon juice. Bananas inside the cake are sealed from air.

Ingredients

  • 1 pc 9-inch Sponge Cake Base
  • 4 large Ripe Bananas
  • 1 1/4 cups Heavy Cream
  • 3/4 cup Granulated Sugar
  • 3.5 oz Butter
  • 1 1/2 packets Unflavored Gelatin (0.5 oz)
  • 1/4 cup Water (for gelatin)