For this Father’s Day I wanted to serve a fabulous showpiece dessert featuring my hubby’s favorite fruit, bananas. So I created my Frozen Coffee Banana Torte.
But since bananas are available all year long, this dessert can adorn your holiday or party table any season of the year. It’s a festive recipe that’s certainly fit for any and all special occasions.
Frozen Coffee Banana Torte is a riff on the classic Tiramisu, except that it’s frozen and doesn’t use lady fingers.
This torte uses my recipe for Sweet and Dark Coffee Syrup that’s generously brushed on slices of purchased pound cake. Next it’s layered with coffee ice cream, banana slices, and a White Chocolate Dalmatian Mousse.
I couldn’t resist “gilding the lily” by adding a fabulous Glossy Mocha Glaze. And then crowned the whole thing with a row of chocolate and nut dipped banana slices.
OMG, I can’t wait until you taste this incredible dessert!
Intimidated? No worries, I’ve got a “stress-free” option that doesn’t require unmolding!
First I’ll got through the individual components that you’ll be preparing.
I like to prepare the individual component recipes the day before creating the dessert, making the assembly a faster process.
Don’t forget, after assembly, a frozen dessert like this needs to be frozen overnight before it can be unmolded!
So, you’ll want to start at least 24 hours before you want to serve it, or like me, 2 days before.
I like to keep my stress level low when I’m preparing to entertain at home. Lets begin with the magical ingredient in this fabulous dessert!
Deeply flavorful coffee syrup is thick and just perfect for adding to beverages and desserts like Tiramisu! I add a little coffee liqueur too, but it’s completely optional.
This is really just a simple syrup that starts with a batch of very strong coffee instead of water. After 15 minutes or so of simmering, it’s cooked down to a luscious, thick mixture that darkly sweet and rich.
I like to make a pot of ultra-strong Turkish coffee that steeps for a few minutes before decanting. If your coffee isn’t strong enough, your coffee syrup won’t really taste like much at all.
And it plays a huge part of the flavor profile in this Frozen Coffee Banana Torte. So your syrup needs to pack lots of the deep coffee flavor this recipe demands.
CLICK HERE FOR THE RECIPE: SWEET AND DARK COFFEE SYRUP
Here’s the next ingredient that you’ll need for this fabulous Frozen Coffee Banana Torte!
Creamy and dreamy white chocolate mousse that gets its tang from a little cream cheese. And this mousse gets its “spots” from pieces of dark chocolate pieces. I decided to double-down on the chocolatey goodness, and it turned out fabulously!
This is as simple as it gets. Not one egg. No fuss. No muss, well okay, a little mess must be made to make this fabulous White Chocolate Dalmatian Mousse!
Many mousse recipes have eggs in them, and that means more steps and more fussing with the recipe. I especially like this recipe because it literally has 7 ingredients, and two of them are chocolate! Now that’s a recipe I can love – over and over again!
And of course, this time it’s being used as a delicious layer in today’s dessert recipe, my Frozen Coffee Banana Torte!
CLICK HERE FOR THE RECIPE: WHITE CHOCOLATE DALMATIAN MOUSSE
Doubly delicious with the intense flavors of chocolate and coffee that combine into a luscious, glossy glaze. You can just imagine how many ways you can use this versatile and tasty glaze.
Like to top an amazing Frozen Coffee Banana Torte, right? This glaze takes 5 minutes to make, but adds so much to the finished torte.
This recipe makes over 1 1/2 cups of glaze, so depending on the size of the mold you use, you just might have some leftover to glaze your next batch of cookies!
CLICK HERE FOR THE RECIPE: GLOSSY MOCHA GLAZE
When I created this Frozen Coffee Banana Torte, I wanted to make sure the layers were of contrasting colors to make pretty slices. That meant deciding which sequence the layers would be done in, and what would be on the top (the bottom of the mold) and what layer would be on the base (the top of the mold).
Does that sound a little confusing? Yeah, it did to me too! That’s why after making a plan, I drew a diagram to help me keep my layering straight. Especially since the mold needs to get popped in the freezer for an hour between sets of layers.
Of course, I figured you might like to have a diagram too. So I created a printable graphic to help make your assembly process less confusing. Just click on the graphic image to download a copy and you’ll breeze right through creating your own Frozen Coffee Banana Torte.
Start at the bottom of your mold with a layer of White Chocolate Dalmatian Mousse, and end at the top of your mold with the second layer of brushed pound cake. That way you’ll have a layer of mousse on top when it’s unmolded and it will sit on a base of pound cake. Got it?
Now let’s talk about assembling your Frozen Coffee Banana Torte!
FIRST – You’ll start this whole process by making enough room in your freezer for the finished plattered torte. So now is the time to test both your mold/baking pan and platter in your freezer. Make sure there will be enough space around the torte to have cold air circulating to help it firm up quickly.
SECOND – Before getting your ingredients all set out for assembling the torte, place your mold inside the freezer for at least 15 minutes. A chilled pan will help give you enough time to spread the layers into the mold.
Being a Lifestyle Diva means that I love DRAMA, so I adore serving a showstopper dessert that’s been plattered. I guess it’s the professional caterer that’s still inside me, but I love to have a big finish when I entertain at home.
What can I say, I’m me… And you’re YOU! So if attempting to unmold a frozen dessert sounds too stressful for you, then don’t! Save yourself the trouble and make this recipe in a rectangular glass baking dish. Follow all the directions and spread the glaze over top. Freeze and cut into squares when ready to serve.
How’s that for a stress-free option? There’s no way I’m letting you have an excuse not to make this fabulous dessert for your family and friends!
I created a set of pictorial graphics to help you through the layering process when assembling your torte.
Pop that baby into the freezer and let it chill for a few hours to set the glaze. Cover lightly with plastic wrap until ready to serve.
I know it’s quite a few steps, but don’t the results look worth it? Just wait until you slice, serve and taste this amazing Frozen Coffee Banana Torte! I’m thinking you’ll be getting a few compliments… don’t you?
You’ll find the printable recipe card at the bottom of this post. Don’t forget to download your layering diagram too!
Why not join in on the fun by filling out the form below!
As a Ingredients For A Fabulous Life Subscriber, you’ll get instant access to all the fabulous printables in the IFAFL Resource Library and receive our weekly emails.
What are you waiting for? You don’t want to miss out on anything fabulous, do you?
There’s always something fabulous happening here at Ingredients For A Fabulous Life, don’t you want to stay in the loop?
And while you’re at it, come join the gang in our Facebook group and get in on the gabfest at, The Fab Life! That’s where we show off our triumphs and share our pursuit of “the good life” with each other all week long.
DOWNLOAD AND PRINT OUT THE LAYERING INSTRUCTION GRAPHIC from this post. It will help you keep the layering sequence straight!
Prepare one recipe of Mocha Glaze (see related post for link to recipe)
I always make my coffee syrup, mousse and mocha glaze the day before I want to assemble the torte. That makes the assembly much easier and a fast process, which is always good when working with ice cream!
Serving sizes and amount of layered ingredients will affect the nutritional information per serving.