chips n gravy

banane, miel aux leatherwood et manukah, caramel, chocolat noir,

Posted on: August 2, 2009

banan-caramel1-wordpressBanana cake layered with salted caramel mousse, dark chocolate glacage spiked with gorgeous leatherwood honey, topped with caramelised banana and accompanied by a 70% callebaut dark chocolate ice cream that sat on a bed of finely crumbed cinnamon streusel which is garnished with crushed candied cashews.




  • 198gm salted butter, softened
  • 225gm caster sugar
  • 2 large eggs (60gm each)
  • 220gm AP flour, sifted
  • 1 tsp baking soda, sift together with flour
  • 1 tsp baking powder, sift together with flour
  • 60ml whole milk
  • 1/2 tsp vanilla essence
  • 3 big bananas, roughly chopped half and mashed the other half.


  1. Preheat oven to 180 CELCIUS.
  2. Cream the butter and the sugar until really light and fluffy. You can see the butter turned an off white and the sugar has all been incorporated into the butter (no sandy texture).
  3. Add the eggs slowly.
  4. Mix in the milk and vanilla essence.
  5. Mix in both the mashed and chopped bananas. The reason here is to have the banana moisten the cake and to have the banana flavour, but also to have chunks of bananas that is lovely to bite into.
  6. Add in the sifted flour, baking powder and baking soda in batches.
  7. Incorporate the flour until just mixed. DO NOT OVER MIX! This is very important so you would not get a really hard cake.
  8. Pour into a lined or greased 8 inch cake tin. I used a round cake tin lined with parchment
  9. Bake in oven for 35 minutes or until skewer came out clean.
  10. Transfer to a line rack and let it cool completely.



  • 300gm dark brown sugar
  • 335ml cream
  • 85gm butter
  • 1-1/2 tsp salt


  • Just dump them all into a pot and bring to slow boil and whisk it intermittenly.
  • Let cool.
  • This yield 2 cups. More than enough for sauce and also for mousse.



  • 150gm cream
  • 180g 70% dark chocolate
  • 1 tbsp (15ml) honey (I used leatherwood honey from Tasmania)


  • put all ingredients in a mixing bowl and melt over the bain-marie.

4. Caramel Mousse


  • 1 cup (australian std cup) salted caramel
  • 1 cup (australian std cup) cream
  • 2-1/2 sheet gold quality gelatine sheet (this is 2gm each, which will equal to 5gm)


  • Soak gelatine in ice water to soften. Then squeeze out all the excess water.
  • Heat a small amount of caramel just enough to melt the gelatine. Put the gelatine pieces into the heated caramel and whisk thoroughly to incorporate the gelatine.
  • Pour back the gelatin-caramel mixture back into the rest of the caramel and let cool but not set.
  • Whip cream until soft peak.
  • Gradually fold in caramel into the cream.
  • Refrigerate mousse until almost set. Firm but not runny.


  1. Trim the crust and sides of your cake.
  2. Divide cake into 3 layers (although I only did 2, it is much better to divide them into 3).
  3. Spread mousse onto the first 2 layers and also leave some mousse to filled the side. Smooth mousse.
  4. Pour chocolate glacage over entire cake.
  5. Refrigerate until set.


Serve with reserved caramel sauce. Chocolate ice-cream optional. This is a decadent cake. W loves it. I had fun baking it and it was a fun using banana cake as the sponge rather than using normal sponge.


5 Responses to "banane, miel aux leatherwood et manukah, caramel, chocolat noir,"

That is beautiful!

Banana cake and chocolate ice cream are so comfort food and home-y and I love how you’ve jazzed them up and took them from comfort home to fine dining.

Thank you so much for your comments. I am not very good at making cakes. I like pastry just no natural talents for it. Even detailed measuring can go wrong LOL. These are one of those rare moments when I get it right. I think people should not just keep using basic sponges for layering cake, all the other wonderful cakes can be used too, why not use them? That was the basis of this dish. Btw, I think your pictures are wonderful too! Good luck on the journey to “home” and may you continue to do good food in Trinidad!

I think I need to come over for several reasons:
1. So I can sample all the amazing food you make
2. We can talk about geeky chemistry stuff
3. I will become your apprentice, oh master plater of amazingness and genius photographer


do you want to move to melbourne then? LOL
master plater i do not dare to accept. i am working just inside my means (like you i have a very small kitchen and a very hungry boyfriend. we dont even have a dining table! thats how sad it is). I shot some of the photos on top of my stove (we have induction stove) so, the surface is reflective and i use that.
if i am genius photographer, why do i get rejected by foodgawker? ahhh so frustrating. but i am happy with the point and click camera that i’ve got. its a 10.2 mpx camera. i think it is good enough. i am a poor undergrad. cannot afford expensive dSLR. sigh.

yes yes. i like to talk about chemistry and food. and chemistry + food = a usually quiet person becoming chatty.

[…] have 4 ingredients, and they are all dumped together and heat up. It is the same recipe from my layered banana cake post. You can half the recipe to make for the filling, because 1 cup will already make enough […]

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