For 1 x 15 x 21 Frame Kong Cake

100 g Mycryo Butter
760 g Cake Flour
665 g Sugar
8 g Baking Powder
6 g Baking Soda
6 g Salt
500 g Banana Puree
90 g Milk
10 g Lemon Juice
320 g Eggs
5 g Vanilla
250 g Butter, Melted
200 g Miniature Chocolate Chips

Roasted Bananas

8 Sliced Bananas
100 g Mycryo Butter
40 g Rum
Peanut Butter Cream
410 g Cream, 35%
260 g Egg Yolks
280 g Pure Peanut Butter
300 g White Chocolate
Chocolate Mousse
400 g Milk
900 g 64% Dark Chocolate
1200 g Cream, 35%


Kong Cake

Sift Mycryo butter, cake flour, sugar, baking powder. baking soda and salt together and set aside.
Mix banana puree, milk, lemon juice, eggs, vanilla, melted butter and miniature chocolate chips together in a bowl.
Add the flour mix to the banana mix and stir for one minute.  Pour in a sheet pan lined with parchment paper.
Bake at 175?C/347?F for 20 minutes or until firm to the touch.

Roasted Bananas

Saute in a non-stick pan and set aside to cool.

Peanut Butter Cream

Bring cream to a boil.
Pour egg yolks over and recook to 85?C/185?F.
Add pure peanut butter and pour over.
Blend white chocolate with an immersion blender and cover to cool in the refrigerator.
Once cooled, whip up to a light cream.

Chocolate Mousse

Boil milk and pour over 64% dark chocolate to make a ganache.
Whip the cream to a soft peak.
Mix half the cream to the ganache and mix, add the rest and fold gently.


In a mousse frame, line the bottom with a flexipan mold of your choice (madeleine for example).  Spread a layer of mousse, lay a sheet of banana cake.  Spread the peanut butter cream, then spread the roasted bananas over.  Cover with more chocolate mousse and finish with the second banana cake.  Freeze and spray with Barry glace chocolate and decorate.

Formulation courtesy of Sunsweet