Banana Passion Fruit Mousse Cake is a tropical-inspired dessert that blends rich milk chocolate with the bold flavours of banana and passion fruit. Made entirely with simple ingredients from any supermarket, it proves that elegant patisserie is achievable at home – no silicone moulds or expensive tools required. You’ll get soft banana sponge, creamy banana crèmeux, and a milk chocolate mousse that’s smooth, balanced, and perfectly balanced for any occasion.
Watch How to Make This Banana Passion Fruit Mousse Cake
Watch how to create this Banana Passion Fruit Mousse Cake from start to finish. In this step-by-step tutorial, you’ll see exactly how each component of the Banana Passion Fruit Mousse Cake comes together – from building balanced flavour layers to assembling clean inserts using simple yoghurt tubs as moulds.
Banana, Passion Fruit & Milk Chocolate Mousse Cake
Equipment
- Oven
- 30 x 40 cm tray
- Silicone mat
- Stand mixer or hand mixer
- Stick blender
- Sieve
- Spatula
- Offset spatula
- Round cookie cutting rings (7–11 cm)
- Digital kitchen scales
Ingredients
Banana Sponge
- 170 g Egg whites
- 160 g Sugar
- 130 g Bananas peeled, cold, mashed with a fork — do not blend
- 135 g Almond flour
- 55 g Icing sugar
- 65 g Flour
- Cinnamon
- Salt
Banana Crèmeux
- 165 g Bananas peeled
- 25 g Sugar
- 4 g Granulated gelatine
- 20 g Cold water for blooming
- 150 g Heavy cream
- 1/2 g Vanilla bean split and scraped
- 35 g Sugar
- 80 g Egg yolks approx. 5 yolks
Passion Fruit – Milk Chocolate Mousse
- 360 g Milk chocolate
- 120 g Passion fruit purée
- 140 g Heavy cream part 1
- 25 g Sugar
- 2 g Powdered gelatine
- 10 g Cold water for blooming
- 25 g Unsalted butter
- 500 g Heavy cream part 2
Instructions
Banana Sponge
- Preheat oven to 160°C (fan forced).
- Whip the egg whites and sugar to stiff meringue.
- Sift together almond flour, icing sugar, flour, cinnamon and salt.
- Fold mashed banana into the meringue, followed by the dry ingredients.
- Line a 30 x 40 cm tray with a silicone mat and spread batter evenly to 1 cm height. Or pipe into rings using a 10 mm nozzle.
- Bake for 15 minutes, until lightly golden and springy.
Banana Crèmeux
- Bloom the gelatine: Combine the granulated gelatine with 20 g cold water. Let it bloom for 10 minutes. Set aside.
- Caramelise the bananas: Place 165 g of the peeled bananas and 25 g sugar in a sauté pan over medium heat. Cook for 5–7 minutes, stirring occasionally, until softened and lightly caramelised. Set aside.
- Prepare the custard base: In a saucepan, combine the cream, vanilla pod, and seeds. Bring to a simmer.
- Temper and cook: Whisk the egg yolks with 35 g sugar. Gradually whisk in one-third of the hot cream, then return the mixture to the saucepan. Cook over medium heat, stirring constantly, until it reaches 82°C.
- Add gelatine: Remove from heat and stir in the bloomed gelatine until fully dissolved. Strain to remove the vanilla pod.
- Blend with banana: Transfer the hot custard to a blender. Add caramelised bananas and blend until smooth (about 30 seconds).
- Mould and freeze: Pour the crèmeux over baked sponge inside your ring moulds or silicone disk moulds (7–11 cm) to form 1 cm layers. Freeze for at least 6 hours.
Passion Fruit – Milk Chocolate Mousse
- Bloom gelatine: Sprinkle powdered gelatine over cold water and let sit for 5–10 minutes.
- Semi-whip cream (2) and keep in fridge.
- Heat purée, cream (1), and sugar in a saucepan to 80 °C.
- Add bloomed gelatine, stir until dissolved.
- Pour hot mixture over chocolate in a tall container. Emulsify with a stick blender.
- Cool to 40–45 °C, then add butter and blend again.
- Fold in whipped cream (2) in two additions.
- Use immediately to assemble your cake — the mousse sets quickly. You can pipe it for neater layers.
Video
Mirror Glaze Recipe for Banana Passion Fruit Mousse Cake
This mousse cake is finished with a flawless, glossy glaze that gives it a modern, professional look. If you’d like to recreate the same finish at home, I’ve shared my easy mirror glaze recipe with all the steps and tips for success. Another option is a velvet spray, which creates a soft, matte finish with a refined, velvety texture and a completely different visual style. It’s a popular technique in modern patisserie for giving mousse cakes a smooth, even surface with a clean, professional appearance without any shine. If you want to achieve this effect at home, explore the full method and practical tips here: https://andbonbons.com/velvet-spray-mousse-cakes/
Banana Entremet Recipe – Sponge Scaling for 16 cm Layers
This banana entremet recipe includes a sponge layer scaled precisely for two 16 cm discs, ensuring the correct thickness and structure for a clean, professional assembly. It removes the guesswork when building a traditional mousse cakes (entremet), so your layers stay balanced and consistent. If you’re working with standard ring moulds and want reliable results, this banana entremet recipe provides the exact proportions and method to follow: https://andbonbons.com/banana-sponge-cake/
Passion Fruit Mousse Cake – Flexible into Tart Format
This passion fruit mousse cake is built as a classic mousse cakes (entremet), with layered textures designed for balance – light mousse, structured inserts, and clean slicing. That said, the same flavour profile translates seamlessly into a tart format if you prefer a more compact, slice-and-serve dessert. Passion fruit and chocolate are a proven combination, delivering a sharp acidity against rich, creamy elements , which works just as well in a crisp tart shell as it does in a layered entremet. If you’re looking to switch formats or explore a different presentation, this tart version is a solid alternative: https://andbonbons.com/banana-passion-fruit-milk-chocolate-tart-recipe-005/
Mousse Cake Recipe – Explore Different Styles and Formats
This mousse cake recipe is just one approach within a much broader range of mousse cakes (entremet) styles. You can explore everything from modern silicone mould designs to more practical setups using yoghurt tubs, as well as classic formats like bûche de Noël or even Swiss roll adaptations. Each method offers a different balance of aesthetics, structure, and workflow, depending on your setup and preference. To see the full variety and find a mousse cake recipe that suits your style, explore here: https://andbonbons.com/category/mousse-cakes/
Storage and Defrosting Instructions
After glazing, defrost it slowly in the refrigerator for 6-8 hours or overnight to ensure an even thaw and preserve the structure and texture of the layers. Avoid defrosting at room temperature, as this can cause uneven softening, excess surface condensation, and can compromise the clean finish of the glaze and delicate mousse structure. Once fully defrosted, keep refrigerated and consume within 72 hours for best quality.
Craving more behind-the-scenes moments, step-by-step videos, and sneak peeks of upcoming recipes? Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration.
