This nutty banana cake is enrobed in a decadent caramel mousse and drizzled with a caramel espresso sauce before serving. A sweet tooth’s dream!
There are some things that are just unwaveringly delicious – the combination of coffee and caramel, caramel and banana… this banana bread recipe specifically.
I’m a huge huge fan of @majachocolat on Instagram who creates the most tantalizing desserts that represent, in my opinion, the optimum balance between simplicity and complexity. A while back she posted a picture of this cake and I became obsessed with recreating the look of it. I don’t think I’ve had ever seen mousse cakes in that form before! So I took my favorite banana bread recipe from the Flour Bakery cookbook, which I’ve made maybe 3 times already (I rarely repeat recipes so it’s a big deal), and scoured the Internet for a caramel mousse recipe to go with. Surprisingly perhaps, I had a really hard time finding a suitable one and eventually settled for this recipe. For the topping, I took a regular salted caramel sauce recipe, made just a quarter of the quantity stated with the addition of 1/4 teaspoon of instant espresso powder.
Somehow the density of the banana bread and airiness of the mousse didn’t work together too harmoniously (I think the mousse wasn’t rich enough – probably needed white chocolate) which was such a bummer. Just the sauce with the banana bread would have been perfect. So. I’ll leave the cake recipe below because I strongly recommend that, and the links to the other components can be found in the previous paragraph for those who are curious. Happy baking Xx
Banana Cake with Caramel MousseAmanda Koh
- 210 grams all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 230 grams sugar
- 2 eggs
- 120 ml canola oil
- 3 1/2 very ripe medium bananas peeled and mashed (about 340 grams)
- 2 tablespoons crème fraîche or sour cream
- 1 teaspoon vanilla extract
- 3/4 cup walnut halves toasted and chopped
- Preheat oven to 325F. Prepare a 9 x 5 inch loaf pan.
- Sift together the flour, baking soda, cinnamon and salt into a bowl.
- In a separate bowl, whisk the eggs and sugar until light and fluffy. Slowly drizzle in the oil. Add the bananas, crème fraîche/sour cream and vanilla and mix until just combined. Fold in the flour mixture and nuts until thoroughly combined.
- Transfer batter into the pan and bake for 1 to 1 1/4 hours. Let cool in the pan for at least 30 minutes before removing the cake from the pan to finish cooling.
After successfully producing her first batch of chocolate chip cookies at the age of twelve, Amanda has since become a baking fanatic. She likes to make a variety of desserts and documents them on her blog, Crumbs and Cookies. While eating the final product is usually the best part about baking, she secretly finds the process even more fun. You may also find her on Instagram @carramellatte and Pinterest @crumbsxcookies.