Caramel Banana Cream Mousse Cake
420kcal
Ingredients
- For the Biscuit Base
- 200 g digestive biscuits crushed
- 90 g melted butter
- For the Banana Cream Mousse
- 3 ripe bananas mashed
- 250 ml heavy whipping cream
- 200 g cream cheese
- 80 g powdered sugar
- 1 teaspoon vanilla extract
- 10 g gelatin powder optional
- For the Caramel Topping
- 150 g granulated sugar
- 50 g butter
- 100 ml heavy cream
- A pinch of salt
- For Decoration
- Fresh banana slices
- Whipped cream
- Caramel drizzle
- Chopped nuts or chocolate shavings
Equipment
- Springform cake pan or cake ring
- Mixing bowls
- Electric hand mixer or stand mixer
- * Blender or food processor
- Spatula
- Measuring cups and spoons
- Saucepan for caramel preparation
- Refrigerator
Method
- Mix crushed biscuits with melted butter and press firmly into the cake pan. Refrigerate for 20–30 minutes until firm.
- Prepare the caramel by melting sugar until golden, then carefully add butter and cream. Stir until smooth and allow it to cool.
- Whip the cream until soft peaks form. Beat cream cheese, powdered sugar, and vanilla until creamy. Add mashed bananas and gently fold in the whipped cream.
- Spread the banana mousse evenly over the chilled biscuit base. Refrigerate for 4–6 hours until fully set.
- Pour the cooled caramel topping over the cake and decorate with whipped cream, banana slices, or nuts before serving.
Nutrition
Serving120gCalories420kcalCarbohydrates48gProtein6gFat24gSaturated Fat14gPolyunsaturated Fat1gMonounsaturated Fat6gCholesterol55mgSodium180mgPotassium220mgFiber2gSugar32gVitamin A650IUVitamin C4mgCalcium90mgIron1mg
Notes
- Use ripe bananas for the best natural sweetness and flavor.
- Allow the caramel sauce to cool completely before adding it to avoid melting the mousse.
- For a firmer texture, refrigerate the cake overnight before serving.
- Add a small pinch of sea salt to the caramel for a balanced sweet and rich flavor.
- Keep the cake refrigerated and consume within 2–3 days for the best taste and freshness.