This banana cake is a hit in my home. My husband loves it because it is not overly sweet and the fruits it contains have a creamy consistency. To prepare the Banana Fantasy cake, you only need ripe, sweet bananas, whipping cream, mascarpone cheese, butter biscuits and cocoa sponge cake. You can make the cocoa sponge cake without much trouble, it is really an easy one. You can find the recipe for the Banana Fantasy cake below. Happy baking 🙂
Ingredients for banana fantasy cake.
Cocoa sponge cake:
- 80 g all-purpose flour
- 1/2 teaspoon of baking powder
- 100 g icing sugar
- 4 big eggs
- 20 g dark cocoa
- 3 big bananas (350 g after baking)
- 25 g gelatine powder
- 50 g icing sugar
- 50 ml cold water
- 600 ml whipping cream
- 250 g mascarpone cheese
- 14 pieces of butter biscuits
- grated chocolate for decorating the cake
How to make banana fantasy cake.
Cocoa sponge cake: put eggs in a bowl, add icing sugar and whisk until creamy and fluffy. Combine flour with cocoa and baking powder then sift everything through a sieve. Add flour to the whisked eggs. Combine it all quickly but gently, then pour the cake batter into a baking tin lined with baking paper. Place the sponge cake in an oven preheated to 180 degrees Celsius for 20 minutes. Once baked, let it to cool down.
Banana cream: pour gelatine and add cold water to it, then set it aside for 10 minutes. After that, heat it up for a few seconds in the microwave and stir – but do not boil it. Place the peeled bananas in a baking tray, put the tray in an oven preheated to 200 degrees Celsius for 15 minutes. Cool the baked bananas, peel them and transfer them into a tall container, add icing sugar and mix with a blender into a uniform consistency. Next, add the warm, liquid gelatine to the mixed bananas and then cool it cool down.
Pour the whipping cream into a bowl and whisk until semi-stiff. Add the mascarpone and carry on whisking together for a few seconds. At the end of whisking, add the blended bananas.
Put half of the banana cream on the cocoa sponge cake and place the butter biscuits top, next to one another. Cover the biscuits with the remaining cream. Decorate the cake with grated chocolate then place it in the fridge for a few hours so that the cream can thicken well.
Good to know when making banana fantasy cake.
The baking tin I used was rectangular and measured 20 by 30 centimetres.
I used ordinary butter biscuits, each measuring 6 by 5 centimetres.
The eggs used to prepare the cocoa sponge cake should be at room temperature. Such eggs will whisk easier and will have a more fluffy texture.
The whipping cream should be taken straight out of the refrigerator. I used 36% cream.
Do you like cakes with bananas? If so, try our recipe for Banana dessert in a cup.