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Banana Chocolate Mousse Cake

A decadent cake that combines rich chocolate and sweet bananas, creating a velvety mousse layered over a graham cracker crust, perfect for gatherings or a comforting dessert at home.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup crushed graham crackers
  • 1/2 cup unsalted butter (melted)
For the mousse
  • 2 ripe bananas Use the ripest bananas for sweetness.
  • 200 g dark chocolate (around 70% cocoa)
  • 3 large eggs Separate egg whites and yolks.
  • 100 g granulated sugar
  • 200 ml heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
For garnish (optional)
  • sliced bananas For garnishing before serving.
  • chocolate shavings For garnishing before serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a round cake pan and line the bottom with parchment paper.
  2. In a mixing bowl, combine the crushed graham crackers and melted butter, mixing until well combined. Press this mixture into the bottom of the prepared cake pan to form a crust.
  3. Bake for 10 minutes, then set aside to cool.
  4. Melt the dark chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.
Mousse Preparation
  1. In a large bowl, mash the ripe bananas until smooth. Add the melted chocolate to the bananas and mix until well combined.
  2. In another bowl, whisk the egg yolks with the sugar until pale and creamy. Stir in the banana and chocolate mixture until fully combined.
  3. In a separate clean bowl, whip the egg whites with the salt until soft peaks form. Gently fold the egg whites into the chocolate mixture, being careful not to deflate it.
  4. In a third bowl, whip the heavy cream with the vanilla extract until stiff peaks form. Gently fold this whipped cream into the chocolate and banana mixture until no streaks remain.
Assembly
  1. Pour the mousse mixture over the cooled graham cracker crust in the cake pan. Smooth the top with a spatula.
  2. Refrigerate the cake for at least 4 hours, or overnight, until set.
  3. Before serving, garnish with sliced bananas and chocolate shavings, if desired.

Notes

Store leftovers in the refrigerator, covered, for up to three days. The cake may taste even better the next day as flavors meld.