If you like Tiramisu, then you’re going to love my Frozen Coffee Banana Torte!

FROZEN COFFEE BANANA TORTE

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!

 

SWEET & DARK COFFEE SYRUP IS COMPLEX IN IT’S SIMPLICITY

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!

 

WHITE CHOCOLATE DALMATIAN MOUSSE

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

 

GLOSSY MOCHA GLAZE

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

 

NOW IT’S TIME TO PUT THIS BABY TOGETHER!

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!

 

WHEN WORKING WITH ICE CREAM – Have Everything Ready and Work Quickly

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.

 

OKAY, IF YOU DON’T WANT TO “UNMOLD” YOUR TORTE…

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!

 

HERE’S HOW TO ASSEMBLE MY FROZEN COFFEE BANANA TORTE

I created a set of pictorial graphics to help you through the layering process when assembling your torte.

FIRST SET OF LAYERS

• You’ll start by adding a layer of the White Chocolate Dalmatian Mousse in the bottom of your chilled mold.
• Then a layer of sliced bananas that’s topped with at least an inch of coffee ice cream
• Pound cake is layered on top and then generously brushed with the Sweet and Dark Coffee Syrup
• Gently push down on the cake slices to compact the torte to help the slices stick together
• Into the freezer it goes for about an hour
• While you’re waiting, make the glaze and get it into the refrigerator for tomorrow

 

SECOND SET OF LAYERS

• Add the next set of layers, beginning with the mousse, then banana slices and ice cream
• Place the second and final layer of pound cake on top and brush with the coffee syrup
• You want the final cake layer to be flush with the top of your pan if possible. That makes unmolding the torte much easier.
• Wrap well with plastic wrap and then with aluminum foil. You need to keep any stray freezer odors from permeating your torte!  Raw onions can play havoc with your dessert, even if they’re in the refrigerator section. Been there, done that!

 

UNMOLDING AND GLAZING THE TORTE – 12 hours or so later…

• Place a cooling rack over a parchment-lined rimmed baking pan.
• Remove mold from freezer and unwrap. Using a long, thin knife dipped in hot water, slide the blade along edges of pan to help release the torte from the mold. PLACE THE PLATTER/DISH YOU WILL BE SERVING TORTE ON INTO FREEZER NOW.
• Place mold upside down on top of cooling rack. Soak a kitchen towel in hot water and wrap around mold, making sure to get all sides covered too. Lightly tap on top and edges and attempt to release torte.
• Repeat hot towel process if necessary. (a lot will depend on the ambient temperature in your kitchen when you’re doing this, I needed two towel wraps)
• When the torte has unmolded, quickly pour the Mocha Glaze over top and push it over all the sides and let it slide down naturally. (if the glaze thickened up too much while sitting, pop it into the microwave for a few seconds to loosen back up, but DON’T LET IT GET HOT! – it will melt your torte!
• Immediately push frozen chocolate covered banana slices onto top.

 

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!

 

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Frozen Coffee Banana Torte

Yield: 16 Servings

Prep Time: 2 hours

Additional Time: 13 hours

Total Time: 15 hours

A dramatic frozen dessert that's the perfect ending to any special occasion or party. Layered with coffee syrup-soaked pound cake, coffee ice cream, chunks of fresh bananas and a fabulous White Chocolate Dalmatian Mousse! Wait, I forgot the Mocha Glaze and chocolate dipped bananas adorning the top! How incredible does that sound? It's even better on your fork!

Print

Ingredients

• 16 oz. purchased pound cake (I used Sara Lee)
• Half-gallon coffee ice cream
• 1 cup Coffee Syrup (see post for recipe)
• 2 cups White Chocolate Dalmatian Mousse (see post for recipe)
• 5-6 ripe bananas
• Mocha Glaze (see post for recipe)
• 1 cup semi-sweet chocolate chips
• Chopped nuts (optional)
• Coffee beans for garnishing platter

Instructions

PREPARING ALL THE LAYER INGREDIENTS

DOWNLOAD AND PRINT OUT THE LAYERING INSTRUCTION GRAPHIC from this post. It will help you keep the layering sequence straight!

1. Prepare White Chocolate Dalmatian Mousse per recipe. Cover and keep refrigerated until ready to assemble torte.
2. Make a single recipe of Coffee Syrup and let cool.
3. Cut pound cake into 12-16 slices, depending on the size of your mold. (You can use a glass baking dish if you'd rather not go to the trouble of unmolding the torte before glazing.)
4. Lightly oil the entire pan, bottom and sides and place in freezer for at least 15 minutes. (skip the oil step if not unmolding torte)
5. Prep your ingredients sequence by pouring the coffee syrup into a low dish and get out a pastry brush. Remove mousse from refrigerator and get out a large spoon to spread it into mold. Take out ice cream and get a spatula to spread into mold. NOW YOU'RE READY for the first set of layers.

ASSEMBLY - FIRST SET OF LAYERS

1. Working quickly, take mold from freezer and spread half the mousse onto the bottom, smoothing it out and getting it into each of the corners.
2. Cut 2 bananas into thick chunks and layer on top of mousse. (keep any extra for next layer sequence)
3. Add a layer of coffee ice cream on top of the bananas, making the layer at least an inch thick. Smooth and push into corners. Place ice cream back into freezer.
4. Layer slices of pound cake on top of ice cream and push them down to compact the layers. Generously brush the cake slices with coffee syrup. RETURN MOLD TO FREEZER.
5. Recover mousse and place back into refrigerator until needed.
6. Keep mold in freezer for 45-60 minutes to solidify the first set of layers.

ASSEMBLY - SECOND SET OF LAYERS

1. When allotted time has past, slice more bananas, get mousse out of refrigerator and have all your layers ready for assembly.
2. Repeat layer sequence, starting with the mousse, then bananas, ice cream and the last layer of cake and syrup.
3. Press the top cake slice layer down to help compact the torte and help the layers freeze together.
4. Cover with plastic wrap and then wrap in foil to keep it from picking up stray odors from your freezer. RETURN TO FREEZER FOR AT LEAST 12 HOURS BEFORE UNMOLDING.
5. PREPARE CHOCOLATE DIPPED BANANA SLICES IF USING FOR GARNISHING. (I topped mine with toasted walnuts too!) Place a small plate in freezer. Melt chocolate chips in a small bowl in the microwave in 30 second increments. Dip in banana slices and place on the chilled plate. Sprinkle with nuts if desired. Return plate to freezer. After 10 minutes, cover bananas with plastic wrap and keep in freezer until needed.

UNMOLDING THE TORTE

Prepare one recipe of Mocha Glaze (see related post for link to recipe)

1. Place a cooling rack over a parchment-lined rimmed baking pan.
2. Remove mold from freezer and unwrap. Using a long, thin knife dipped in hot water, slide the blade along edges of pan to help release the torte from the mold. PLACE THE PLATTER/DISH YOU WILL BE SERVING TORTE ON INTO FREEZER NOW.
3. Place mold upside down on top of cooling rack. Soak a kitchen towel in hot water and wrap around mold, making sure to get all sides covered too. Lightly tap on top and edges and attempt to release torte.
4. Repeat hot towel process if necessary. (a lot will depend on the ambient temperature in your kitchen when you're doing this, I needed two towel wraps)
5. When the torte has unmolded, quickly pour the Mocha Glaze over top and push it over all the sides and let it slide down naturally. (if the glaze thickened up too much while sitting, pop it into the microwave for a few seconds to loosen back up, but DON'T LET IT GET HOT! - it will melt your torte!
6. Immediately push frozen chocolate covered banana slices onto top.

PLATING YOUR FINISHED TORTE

1. Remove serving platter from freezer. Carefully transfer the torte onto your chilled serving platter with a pair of spatulas. (you'll be surprised how sturdy the frozen torte actually is!)
2. Return platter to freezer for 2 hours before lightly covering with plastic wrap. Freeze for at least 12 hours before serving.
3. When ready to serve, garnish bottom of torte with coffee beans. Slice with a long, sharp knife that's been dipped in hot water. Serve immediately.
4. Wrap leftover torte in plastic wrap and keep in freezer for up to 5 days.

Notes

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!

Nutrition Information

Yield 16 Serving Size 1
Amount Per Serving Calories 671Total Fat 33gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 12gCholesterol 130mgSodium 264mgCarbohydrates 89gFiber 3gSugar 71gProtein 9g

Serving sizes and amount of layered ingredients will affect the nutritional information per serving.