Almond Cake with Banana, Chocolate and Whipped Cream

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This gluten free almond cake is such a great treat for everyone who likes bananas and chocolate. It’s made of a soft, golden almond cake that’s is marshmallow-y in texture, filled with caramelized banana, chocolate ganache and whipped cream on top for decoration.

If you want to make something that is a little fancy and will make everyone say WOW – this almond cake dessert is just what you need. Beautiful and so delicious!

Almond Cake with Banana, Chocolate and Whipped Cream

Photo: Natalie Levin

Almond Cake with Banana, Chocolate and Whipped Cream

For almond dacquoise:

  • 4 large egg whites
  • Pinch of salt
  • 40 grams (4 tbsp.) sugar
  • 125 grams (1 1/4 cups) almond meal
  • 100 grams (10 tbsp.) sugar powder
  • 20-30 grams (2-3 tbsp.) crushed cocoa beans
  • A little powdered sugar for dusting

For chocolate cream:

  • 150 grams dark chocolate
  • 250 ml. (1 cup) whipping cream

For caramelized bananas:

  • 2 large bananas
  • 40 grams (4 tbsp.) sugar
  • 10 grams (2 tsp.) butter
  • Juice of 1/4 lemon
  • Pinch of salt
  • 1/4 tsp. vanilla extract

For vanilla Chantilly cream:

  • 375 ml. (1 1/2 cups) cold whipping cream
  • 2 tbsp. sugar powder
  • 1 tsp. instant vanilla pudding powder
  • 1 tsp. vanilla extract


  • Chocolate sheets
  • Cocoa powder

Almond dacquoise:

  1. Preheat oven to 170c degrees.
  2. Arrange the baking rings (7 cm in diameter) on a baking tray lined with baking paper. Do not grease it in any way.
  3. In a bowl of a mixer whip egg whites and salt until pale foam begins to form.
  4. Gradually add the sugar while whipping, and continue beating at high speed until a stable meringue forms.
  5. Add in almond meal and sugar powder and fold in gently but firmly with a spatula until smooth.
  6. Transfer the mixture into a pastry bag with 1 cm round piping tip and pipe inside each ring spiral shape on the base, and small dense droplets on the sides.
  7. Sprinkle a little powdered sugar and crushed cocoa beans on top and bake for about 20 minutes, or until golden and set.
  8. Cool slightly at room temperature, then transfer to the freezer.
  9. Using a sharp small knife, go through and around the sides of the baking rings to extract the base of the molds.

Chocolate cream:

  1. Chop the chocolate and place in a bowl.
  2. Heat the cream almost to a boil, pour over the chocolate. Wait a minute and beat well until the mixture is shiny and smooth ganache is obtained.
  3. Cool the ganache in the refrigerator for 2 hours or until it is completely cold.
  4. Whip the ganache in until stable and creamy.
  5. With a spoon fill the center of the baked dacquoise bases and flatten the top.

Caramelized bananas:

  1. Cut the bananas into slices about 1 cm thick.
  2. In a medium pan put sugar and form caramel.
  3. Add bananas, butter, juice, salt and vanilla and stir gently.
  4. Reduce the flame to medium-low and cook for 3-4 minutes, or until banana are slightly soft and coated in caramel.
  5. Cool completely at room temperature.
  6. Put about 2-3 slices of banana over chocolate cream in each cake.

Vanilla Chantilly cream:

  1. In a bowl of a mixer whip cream, sugar powder, stabilizer and vanilla until you get very stable cream is formed.
  2. Transfer the whipped cream into a piping bag with a serrated 2-3 cm piping tip. Drizzle generous mound of cream over each cake.
  3. Decorate with chocolate sheets and garnish with cocoa powder.
  • Keep the cakes in a closed container in the refrigerator up to 3-4 days.
  • Instead of almonds you can use other types of nuts.