Banana and coffee cream cake

Banana and coffee cream cake is a delicious, creamy layered dessert combining bananas and coffee in perfect harmony. A light cocoa sponge soaked with coffee is topped with silky coffee custard cream, fluffy whipped cream, sweet bananas and a generous shower of grated chocolate. It’s beautifully balanced – not overly sweet – and because it makes a large traybake, it’s ideal for family celebrations, parties or simply serving with an afternoon coffee. Highly recommended!

Ingredients for the cocoa sponge:

• 3 large eggs
• 85 g caster sugar
• 75 ml sunflower or rapeseed oil
• 90 g plain flour
• 15 g cocoa powder
• ½ tsp baking powder

All ingredients should be at room temperature.

Place the eggs and sugar into the bowl of a stand mixer (there is no need to separate the eggs). Beat on high speed until the mixture becomes very pale, thick and triples in volume. This takes about 7–10 minutes in a stand mixer or 10–15 minutes with a hand mixer. The mixture should fall from the whisk in a thick ribbon that remains visible on the surface for several seconds. Slowly pour in the oil while continuing to beat. Sift the flour, cocoa powder and baking powder directly into the mixture, then gently fold together with a spatula until just combined.

Line the base of a 23 × 35 cm baking tin with baking parchment. Do not grease the sides. Pour in the batter and level the surface.

Bake at 175°C for 22–25 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely.

Ingredients for the coffee syrup:

• 50 ml freshly brewed coffee, cooled
• 20 ml coffee liqueur or vodka

Mix together and brush over the cooled sponge.

You’ll also need:

• 5–6 ripe or slightly overripe bananas (about 1–1.2 kg including skins), plus 1 banana for decoration
• ½ jar blackcurrant jam
• a few squares of chocolate, grated
• juice of ½ lemon

For the coffee custard cream:

• 2 sachets vanilla custard powder (each intended for 500 ml milk)
• 500 ml milk
• 2 tbsp instant coffee powder
• 8 tbsp sugar
• 450 g mascarpone, chilled
• 12 g powdered gelatine (4 tsp)
• 80 ml cold water

Prepare the custard according to the packet instructions using 500 ml milk instead of 1 litre, adding the sugar and instant coffee. Bring to the boil and cook briefly until thickened. Transfer to a bowl and cover the surface directly with cling film to prevent a skin from forming. Leave to cool completely, then chill.

Sprinkle the gelatine over the cold water and leave to bloom for 10 minutes. Heat gently, stirring, until dissolved (or microwave briefly). Do not boil. Leave to cool slightly but keep it liquid.

Briefly beat the chilled mascarpone until smooth. Gradually add the cold coffee custard in three additions, beating continuously. At first the mixture may appear slightly curdled, but continue mixing and it will become smooth and creamy.

Mix 1–2 tablespoons of the cream into the cooled gelatine to temper it, then stir the gelatine mixture back into the remaining cream and beat until fully combined.

For the whipped cream topping:

• 400 ml double cream, chilled
• 50 g mascarpone, chilled
• 1½ tbsp icing sugar

Whip the cream, mascarpone and icing sugar together until stiff peaks form.

To assemble:

Spread the soaked sponge with the blackcurrant jam. Cut the bananas in half lengthways and arrange them over the jam, cut side down. Brush lightly with the lemon juice to prevent browning. Spread the coffee custard cream evenly over the bananas. Top with the whipped cream and smooth the surface. Refrigerate for at least 12 hours, preferably overnight.

Before serving, grate chocolate generously over the top. Decorate with slices of banana brushed with a little lemon juice.

Store the cake in the refrigerator.

Enjoy!