Banana Caramel Chocolate Mousse Cake

With Easter fast approaching, I’ve wanted to share with you this delicate flavorful cake that will surely impress your family and guests. This amazing Banana Caramel Chocolate Mousse Cake is made of a chocolate banana sponge cake at the bottom topped with a delightful salted caramel, banana, and toasted pecans layer, and followed by a smooth caramelized chocolate mousse. The cake is decorated with an amazing edible flower made with whipped cream and caramelized chocolate curls.

Banana Caramel Chocolate Mousse Cake photo square

I am so excited about how this cake turned out. I think it is one of the most flavorful cakes I have ever made. You can never go wrong combining bananas with chocolate, caramel, toasted pecans and coffee. The salted caramel layer with bits of bananas and crunchy toasted pecans is the star of the cake. I really love its flavor and texture. With its play of textures and flavors, this cake truly is an amazing symphony for your taste buds.

The cake is really easy to prepare. You can prepare each step really quickly, in a matter of minutes. I highly recommend not skipping the caramel, banana and pecan layer, it really gives an amazing texture.

Other banana desserts you may like to try

If you like banana desserts you may also like this amazing Chocolate Banana Bread, Eggless Chocolate Banana Bread or Banana Coconut Bread. You may also like these Nutella Banana Hand Pies, the amazing Banoffee Pie, Breakfast Muffins or Oatmeal Banana Chocolate Breakfast Cookies. If you are in a hurry try this 1 Minute Banana Bread Mug Cake.

Hope you will try this Banana Caramel Cake and enjoy it as much as we did!

Banana caramel chocolate mousse cake slice

Snickers Mousse Cake
Twix Cheesecake
Hummingbird Cake

Banana Caramel Chocolate Mousse Cake photo square

Banana Caramel Chocolate Mousse Cake

4.67 from 3 votes
This amazing Banana Caramel Chocolate Mousse Cake is made of a chocolate banana sponge cake at the bottom topped with a delightful salted caramel, banana and toasted pecans layer and followed by a smooth caramelized chocolate mousse. The cake is decorated with an amazing edible flower.
Servings 12 servings
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes


Banana Chocolate Sponge Cake

  • 1 egg
  • 2 tbsp (30g) sugar
  • 2 tbsp (30g) dark brown sugar
  • 3 tbsp (42g) vegetable oil
  • 1/4 cup (30g) cocoa powder
  • 1/4 cup (30g) all-purpose flour
  • 1/2 tsp (2g) baking powder
  • 1/4 tsp (1g) baking soda
  • 1/4 tsp (1g) salt
  • 1 tsp (5g) vanilla extract
  • 1 ripe banana (80g) , mashed

Pecan Banana Caramel Filling

  • 1/2 cup (100g) sugar
  • 1 tbsp (15ml) water
  • 2/3 cup (70g) pecans , toasted, cut into smaller pieces
  • 2 tbsp (30g) whipping cream
  • 1 tbsp (15g) butter
  • 1 large banana (130g) ,cut into slices 
  • 1/2 tsp (3g) salt

Caramelized Chocolate Mousse

  • 8 oz (230g) caramelized chocolate ,cut in small pieces
  • 2/3 cup (160g) whipping cream
  • 1 ½ cup (360g) whipping cream (35% fat) , chilled
  • 2 tsp (8g) gelatin powder
  • 3 tbsp (45ml) cold water

For Decoration

  • 7 oz (200ml) whipping cream chilled
  • 1/2 tsp (1g) instant coffee powder
  • Banana chips
  • Mini chocolate rocks
  • Caramelized chocolate curls


Prepare the Banana Chocolate Sponge Cake.

  • Preheat the oven to  350°F (180°C). Grease with butter a 8 inch (20cm) pan and line with parchment paper.
  • In a medium bowl, stir together flour, cocoa powder, baking powder, baking soda and salt.
  • In another bowl mash banana with a fork and set aside.
  • In a large bowl add egg, both sugars, vanilla extract and vegetable oil. Mix until well combined. Add mashed banana and mix to combine.
  • With the mixer on low, incorporate the flour mixture.
  • Pour batter into the prepared pan.
  • Bake for 10-12 minutes, until a toothpick inserted into the cake comes out clean. Let cool completely and transfer to a serving plate.

Prepare the Pecan Banana Caramel Filling.

  • Low the oven temperature to  300°F (150°C).
  • Place the pecans into a parchment paper lined baking sheet and let them toast for 15 minutes. When cool, cut the pecans in smaller pieces.
  • Cut a large banana into thick slices.
  • Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a dark caramel color.
  • Add the cream. It will bubble a little bit.
  • Add the banana slices, butter and salt and let cook for about 1 minute stirring constantly with a wooden spoon or spatula.
  • Remove from heat and add the toasted pecans.
  • Spread the pecan banana caramel filling over the chocolate banana sponge cake and refrigerate until you prepare the chocolate mousse.

Prepare the caramelized chocolate mousse.

  • In a heatproof bowl add the caramelized chocolate and 2/3 cup (160g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted.
  • Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Dissolve gelatin over low heat, pour over the melted chocolate and stir to combine. Let the chocolate mixture cool completely at room temperature.
  • Whip the remaining 1 1/2 cup (360g) chilled whipping cream until soft peaks form. Add melted chocolate mixture and mix until well combined.

Assemble the cake.

  • Place a cake ring around the cake and line with an acetate sheet.
  • Pour the mousse on sides and top. Smooth the top using an offset spatula.
  • Cover and refrigerate for 4-6 hour or overnight.

Decorate the cake.

  • Whip cream with instant coffee powder until stiff peaks form. Transfer to a piping bag fitted with a St Honore Tip.
  • Starting from the center of the cake pipe a flower.
  • Sprinkle mini chocolate rocks and crushed banana chips. Finish the decorations with  some caramelized chocolate curls. Enjoy!



Serving: 1 servingCalories: 407kcalCarbohydrates: 34.3gProtein: 4.7gFat: 14.7gCholesterol: 70mgSodium: 198mgPotassium: 278mgFiber: 1.9gSugar: 27gCalcium: 90mgIron: 1mg
Calories: 407kcal
Course: Dessert
Cuisine: American
Keyword: Banana Cake, banana dessert, caramel, caramel cake, chocolate mousse, chocolate mousse cake

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Jennifer says:

    5 stars
    Made it for my mom’s birthday. It turned out beautifully! It was a hit with the whole family, and the leftover cake refrigerated nicely! I wish I could post a picture.
    Couldn’t find caramelized white chocolate where I live, so I made my own. For anyone hesitating with this recipe for the same reason, it’s very simple to make in the microwave.

    1. Ella-HomeCookingAdventure Author says:

      Jennifer, I am so glad you tried this out, we really loved it too. You can always send me a picture via Instagram.. and tag with @homecookingadventure. Would love to see it. I have also showed how you can make caramelized chocolate from white chocolate in my Cherry Puff Pastry Cake and in my Apricot and Caramelized White Chocolate Mousse Cake. Hope that helps. Cheers 🙂

  2. 4 stars
    Cake easy to cook.
    I liked it, but for me A little too salty was

  3. I don’t have caramelized chocolate on hand. Can i substitute it with 130g plain white chocolate mixed with 100g salted caramel sauce ? Thank you!

    1. Ella-HomeCookingAdventure Author says:

      you can caramelize white chocolate too.. like I did on this cake

  4. Carmen Liew says:

    Hi, can I substitute the fresh banana with dried banana chips? Thinking for more crunchy texture😆🫣

    1. Ella - Home Cooking Adventure Author says:

      Yes.. you can try.. why not:)

  5. Rachel Boothe says:

    Thank you. I wondered if the caramelized chocolate what the same as in the Apricot and White Chocolate Mousse Cake. I look forward to making this. It sounds so delicious!

    1. Ella - Home Cooking Adventure Author says:

      Here I have used Callebaut Caramelized Chocolate, called Gold. In case you don’t have or find any, you can caramelize the white chocolate as shown in the Apricot Mousse Cake.

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