Banana Pecan Caramel Cake

With moist banana-pecan cake, banana crèmeux, salted caramel ganache, and white chocolate whipped cream

Moist banana-pecan cake meets silky banana crèmeux, topped with luscious salted caramel ganache, airy white chocolate whipped cream, and crunchy pecan praline. Every bite is soft and creamy, bursting with ripe banana flavor balanced by nutty, sweet-salty layers—an elevated twist on classic banoffee.

This banana dessert starts with a tender banana-pecan sponge baked until fluffy and golden, layered with a rich, smooth banana crèmeux that deepens the banana flavor. Delicate lines of white chocolate whipped cream and glossy salted caramel ganache finish the cake, while caramelized pecan adds the perfect crunch. Simple, familiar flavors reimagined into an elegant, layered dessert.

Hope you enjoy!

Recipe’s for a 18cm (7 inch) ring mold.

White chocolate whipped cream (for piping on top):

50g whipping cream (1)

50g white chocolate, melted

70g whipping cream (2)

1. Heat the whipping cream (1) to simmer, then pour over melted white chocolate. Stir until smooth.

2. Add the whipping cream (2) and mix well.

3. Cover the surface with cling film and chill for at least 4 hours (overnight recommended). Whip to medium stiff peaks just before piping. Cut the tip of the piping bag diagonally with scissors to make a small St. Honore nozzle.

Banana pecan cake:

20g milk + 2g vinegar (to make buttermilk)

100g ripe banana, mashed

1 large egg

35g sugar

35g brown sugar

90g neutral oil

130g all-purpose flour

4g baking powder

2g baking soda

1.5g salt

1g cinnamon

25g pecans

1. Toast the pecans in the oven at 160C for about 10 minutes. Let cool, then chop finely. Set aside.

2. Whisk together the milk and vinegar in a bowl and let it sit for about 5 minutes until slightly curdled (to make buttermilk).

3. Mash the banana in another bowl and add the milk mixture. Mix well to combine.

4. In a separate bowl, beat the egg and sugars on a high speed for about 3 minutes until light and fluffy.

5. Gradually add in the oil and continue whisking until fully combined.

6. Pour the egg mixture over the banana and fold to combine.

7. Sift in the flour, baking powder, baking soda, salt and cinnamon and gently fold to combine.

8. Fold in the toasted pecans. Pour the batter inside a greased 18cm ring.

9. Bake at 160C in a fan assisted oven for about 20 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely then unmold.

10. Trim the top with a knife to make it flat. Place the cake back inside a 18cm ring lined with an acetate strip. Freeze the cake for at least 30 minutes before pouring the cremeux on top.

Banana cremeux:

210g bananas

50g whole milk

73g whole egg

84g egg yolks

50g sugar

4g platinum gelatin leaves (=5g gold leaves or 30g gelatin mass)

85g unsalted butter, cubed

pinch salt

7g lemon juice (optional)

1. Blend the bananas until smooth, then strain through a fine sieve.

2. In a bowl, whisk together the egg, yolks and sugar.

3. Place the banana puree and milk in a small saucepan and bring just to a gentle boil.

4. Gradually pour the hot puree mixture into the egg mixture, whisking continuously.

5. Pour the mixture back into the saucepan and cook over low heat, whisking continuously, until mixture reaches 82C.

6. Remove from heat and add the hydrated gelatin. Whisk until fully dissolved.

7. Strain the mixture into a jug and let cool to about 25-30C. Add the butter and salt and hand-blend until smooth and glossy. Add the lemon juice to brighten the flavor. You can also add a drop of yellow or orange food coloring to intensify the color.

8. Place cling film directly on the surface of the cremeux and chill in the fridge for 15–20 minutes, just until slightly thickened but still pourable.

9. Pour the cremeux directly into acetate-lined 18cm ring over the banana cake. Freeze for about 4 hours or until fully set before unmolding.

Salted caramel ganache (for piping on top):

60g whipping cream

50g sugar

5g water

30g caramel or white chocolate (I used Callebaut Gold)

25g unsalted butter

Pinch salt

1. Heat the cream in a small saucepan until hot. Set aside.

2. Place the sugar and water in a saucepan and cook over medium heat, swirling the pan often, until you get a deep amber caramel.

3. Remove from the heat and add half of the warm cream. Whisk until smooth, then add the rest of the cream.

4. Add the chocolate and whisk until fully incorporated. Transfer to a jug.

5. Cool the caramel to about 40C, then add the butter and salt. Hand-blend until smooth and glossy.

6. Transfer to a bowl, cover with cling film directly on the surface, and chill until thickened and pipeable, about an hour.

7. Mix the chilled caramel ganache with a spatula and place into a piping bag. Cut the tip diagonally with scissors to make a small St. Honore nozzle.

Pecan praline (for decoration):

55g sugar

17g water

pinch salt

100g raw whole pecans

4g unsalted butter

1. Prepare a tray lined with silicon mat/parchment paper. Place the sugar, water and salt in a saucepan and boil until the syrup reaches 116C.

2. Add the pecans all at once and stir to coat them in the syrup. After a minute or two, the sugar will crystallize, turning white and grainy. Continue stirring until the sugar melts again and caramelizes to an amber color. Remove from the heat and stir in the unsalted butter.

3. Immediately transfer the caramelized pecans one by one onto the prepared tray. Let cool completely.

4. Reserve the best-looking pecans for decoration, and blend the rest in a small food processor to make praline paste (add a bit of neutral oil to adjust the consistency).

Assembly:

1. Place the trimmed banana cake inside a 18cm ring mold lined with an acetate sheet. Freeze for about 30 minutes.

2. Pour the cremeux over the sponge and freeze for at least 4 hours until completely set.

3. Unmold the cake and pipe lines of whipped cream and salted caramel ganache on top of the frozen cremeux (I alternated 3 lines of whipped cream with 1 line of salted caramel ganache).

4. Decorate with freeze dried bananas, grated pecans, pecan praline + paste, and gold leaf.