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Banana Cake with Caramel Mousse

Amanda Koh
Course Cake


  • 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.