Chocolate Banana Mousse Cake

  By Tania Hubbard  , , ,

December 5, 2016


4 Medium eggs (separated)

1 cup coconut palm sugar (or your preferred sugar - 1 cup for a sweeter chocolate or 1/2 cup for a slightly more bitter cake)

125g butter or coconut oil (125 grams of softened butter or 1/3 cup of coconut oil melted)

2 bananas (ripe)

1/2 cup raw cocoa

1/2 teaspoon salt

2 teaspoons cinnamon


1Preheat oven to 175C

2Line a spring form cake tin with non stick baking paper

3I use my old Sunbeam mixmaster for this job - if you have a hand held mixer that is fine too

4I use two bowls in the preparation of this cake. One for the egg whites and one for the rest of the mix

5In the first bowl - To save on washing up I mix the egg whites first until they form soft peaks, that way I can use the beaters on the second part of the mix without having to wash them. Love that!

6In the second bowl - Place egg yolks and sugar together in a bowl and beat for a few minutes until creamed and light

7Add the oil/butter, mashed bananas, salt and cinnamon and beat for a few more minutes until well combined

8Turn off the mixer and add the cocoa. Slowly turn up the speed and mix in cocoa. Be careful here, if you go too quickly your cocoa will go all over the kitchen

9Mix until everything is well combined

10This is the fun bit - combine the egg whites with the chocolate mix. I add half of the egg white and mix it in gently until well combined. Add the second bit and do the same

11Once well combined, pour entire mix into the lined cake tin and bake for 25-30 minutes

12The cake will start to brown slightly on top - lightly press the cake - it will spring back when done

13Remove from the oven and let sit in the cake tin til it cools

14Remove from the cake tin and enjoy


This cake will be nice and high when it comes out of the oven - like it's a little miracle. It will sink back down when cooled, don't be worried, this is perfect.