Banana Nut Biscuit

  • 5 eggs
  • 120 grams (4.2 ounces) sugar
  • 150 grams (5.3 ounces) flour
  • 250 grams (8.8 ounces) banana puree
  • 5 grams (0.18 ounces) corn starch
  • 50 milliliters (1.7 fluid ounces) vegetable oil
  • 10 grams (0.35 ounces, 2 teaspoons) baking powder
  • 1 teaspoon wine vinegar
  • 5 grams (0.18 ounces) vanillin
  • 50 grams (1.8 ounces) pecans
  • 50 grams (1.8 ounces) walnuts

Condensed Cream

  • 140 grams (4.9 ounces) brown sugar
  • 200 milliliters (6.8 fluid ounces) cream 33%
  • 15 milliliters (1 tablespoon) honey
  • 50 grams (1.8 ounces) butter


  • 300 grams (10.6 ounces) cream cheese
  • 250 grams (8.8 ounces) mascarpone
  • 200 grams (7.1 ounces) condensed cream
  • 70 grams (2.5 ounces) powdered sugar
  • vanilla extract to taste


  • 300 grams (10.6 ounces) bananas
  • 100 grams (3.5 ounces) condensed cream
  • 30 grams (1.1 ounces) pecans


  • Hand Mixer

    Use a reliable hand mixer to ensure your cream and dough mix evenly. Remember to clean the beaters thoroughly between different mixtures to avoid unwanted taste mingling.

  • Blender

    A sturdy blender is essential for turning bananas into smooth puree quickly. Aim for a consistency that’s perfectly creamy but not too watery.

  • Two 18-cm (7-inch) Cake Molds

    Invest in good-quality cake molds for even baking. Grease them lightly or use parchment paper for easy cake removal.

  • Frying Pan

    A non-stick frying pan will make roasting nuts easier, ensuring they don't burn and develop a richer flavor.

  • Acetate Film and Cake Ring

    These tools help maintain the cake’s shape while it sets in the fridge. They make the final presentation truly professional.


Step 1

If your kids eat bananas all the time and you always have this fruit in your house, try making this cake for tea. This recipe is calculated for an 18 cm (7 inch) mold. If you don't have pecans, you can replace them with walnuts. Let's start cooking!

Step 2

Step 1: Fry the nuts in a dry frying pan until they are fragrant and lightly browned. Let them cool, then grind them into crumbs. Be careful not to burn the nuts, as they can turn bitter.

Step 3

Step 2: Whip the eggs with the sugar until they are fluffy. Sift the dry ingredients and gently fold them into the egg mixture with a spatula from bottom to top. Use a light hand to maintain the airiness of the batter.

Step 4

Step 3: Puree the bananas using a blender, then mix them with the vegetable oil and wine vinegar. Add this mixture to the batter, followed by the ground nuts. Stir gently to combine. Mix just until all ingredients are incorporated to avoid deflating the batter.

Step 5

Step 4: Divide the batter between two 18 cm (7 inch) molds. Bake at 170°C (338°F) for 45 to 55 minutes, or until a skewer inserted into the center comes out clean. Each biscuit should be approximately 4 cm (1.6 inch) high. Check the biscuits after 45 minutes and then every 5 minutes to avoid over-baking.

Step 6

Step 5: Cut each biscuit into two layers, making a total of four layers.

Step 7

Step 6: To make the condensed cream, place all the ingredients in a saucepan and boil for 10 minutes. Cool the mixture, then refrigerate overnight. This will help the cream thicken and develop flavor.

Step 8

Step 7: Ensure all ingredients for the creme are at room temperature. Using a mixer, combine the cream cheese with the condensed cream, then add the mascarpone, vanilla extract, and powdered sugar. Adjust the sweetness to taste. It’s important not to overwhip; mix just until smooth.

Step 9

Step 8: Slice the bananas into circles 5 mm (0.2 inch) thick. In a saucepan, combine the banana slices with the condensed cream and cook over low heat just until the mixture comes together. The bananas should remain intact. Transfer the filling to a flat dish and chill in the refrigerator. Cooling quickly helps maintain the texture of the bananas.

Step 10

Step 9: To assemble the cake, spread a thin layer of creme on the bottom biscuit layer, followed by the banana filling, leaving a 2 cm (0.8 inch) border. Sprinkle with chopped nuts and cover with more creme. Repeat for the remaining layers. Wrap the cake in acetate film and secure it with a ring. Refrigerate overnight. Bon Appetit! Refrigerating helps the flavors meld together.


The versatility of this cake is downright enchanting! 🌟 Serve each slice with a dollop of fresh whipped cream or a scoop of vanilla ice cream to create a comforting, decadent dessert that’s sure to be a hit with kids and adults alike. 🥄

For a more luxurious experience, drizzle each slice with some homemade caramel sauce. 🍮 The rich, gooey caramel elevates the flavors to new heavenly heights.💫

If you're feeling a bit adventurous, sprinkle some sea salt over your cake slice to add a delightful contrast of flavors that will make your taste buds dance. 💃🕺

Pair this cake with a warm cup of your favorite tea or coffee, or go fancy with a mocha latte for a full-fledged coffeehouse experience at home. ☕

For a festive twist, garnish each plate with a few fresh berries and mint leaves. The burst of color will brighten up any table setting, making every bite as visually delightful as it is tasty. 🍓🌿


Looking to make this recipe gluten-free or vegan? Say no more! 🌱

Gluten-Free Version: 🌾 Replace the regular flour with a 1:1 gluten-free flour blend and ensure your baking powder is also gluten-free. The result will be just as fluffy and delicious! 🌟

Vegan Version: 🥑 Swap the eggs with a mix of flaxseed meal and water — for each egg, combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes. Replace the cream cheese and mascarpone with vegan cream cheese and coconut cream, and use coconut oil or vegan butter instead of regular butter. The banana puree and nut combo will still shine through beautifully, making this a hit among all vegan-dessert lovers! 🌿💖

Embrace these variations and add your twist to this delightful recipe. 🌈


  • Why did my cake turn out dense instead of fluffy?

    Ensure that you whip the eggs and sugar until they’re very fluffy; this traps air, making the cake lighter. Also, gently folding the wet ingredients into the dry ones keeps the batter airy.

  • Can I substitute other nuts if I don't have pecans or walnuts?

    Absolutely! Feel free to use almonds, hazelnuts, or even macadamia nuts based on your preference. The key is to roast them slightly for a deeper flavor.

  • How can I prevent my bananas from turning into puree in the filling?

    Stir them gently and heat on low. Keeping an eye on them will help maintain their shape and texture.

  • What’s the best way to layer the cake without it toppling over?

    Use the acetate film and cake ring to stabilize the layers while they set in the fridge. Patience goes a long way in achieving the perfect slice!

  • How do I know when the cake is fully baked?

    Use a dry skewer or toothpick -- if it comes out clean, your cake is ready! Avoid opening the oven too often, as this can cause the cake to sink.

  • Can I prepare the components in advance?

    Yes, making the condensed cream and roasting the nuts a day ahead can save time. Just ensure the cream is adequately chilled before using.

Nutrition facts

Pecan & banana cake
Recipe Yield:1 cake (serves 8)
Calories:4000-4500 kcal
Calories (Min - Max):4000 - 4500
Total Fat:300g
Saturated Fat:150g
Total Carbohydrate:350g
Total Sugars:300g