Ingredients
Scale
- 2 large ripe bananas
- 1 cup heavy cream
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup caramel sauce
- 1 teaspoon vanilla extract
- 1/4 cup butter
- 2 cups graham cracker crumbs
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs with melted butter and press into the bottom of a springform pan.
- In another bowl, mash the ripe bananas and set aside.
- In a separate bowl, whip the heavy cream until soft peaks form.
- In a saucepan, combine sugar and cocoa powder, then gradually mix in caramel sauce and vanilla extract.
- Gently fold the banana puree into the whipped cream, followed by the chocolate-caramel mixture.
- Pour the mousse over the crust in the springform pan and refrigerate for at least 4 hours.
- Before serving, drizzle extra caramel sauce on top.
Notes
- Try using fresh bananas for best flavor.
- Let the cake chill overnight for a thicker mousse.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg