Two details separate a banana from a plain crescent, and both live in the cavity. The curve has to run the full length of the piece without flattening at the ends, and the longitudinal ridge has to survive setting as a crisp line rather than a soft swell — get either wrong and you have a comma of cake. The tray holds all twelve cavities to the same depth, so a batch sets at one rate and demoulds at one weight, in platinum-cured silicone that keeps that ridge sharp through repeated freeze-and-release cycles. Cavity count and tray footprint are yours to set: send us a sketch, a sample or just an idea, and our own mould shop takes it from design to a real production tool.
Specifications, certifications, and OEM capabilities organized for fast procurement decisions.
Twelve cavities in a 3 x 4 layout on a single flat tray, each moulding a banana crescent in one pour — nothing to assemble, no seam down the back to fill and trim. Platinum-cured, food-grade silicone rated -40°C to 230°C, so the same tray moves between oven, blast freezer and top-rack dishwasher without the crescent sagging or the ridge rounding off. Four locating holes sit in the corners of the frame, which lets the tray drop onto a standard sheet pan or wire rack and stay put while it is carried across a kitchen at full tilt. We manufacture this line in our own factory in China, with in-house tooling and QC under one roof.
The cavity is deeper than a shallow novelty tray because a banana needs the depth to read at all: the piece has to hold its full height while the mousse sets, or the mix settles into a flat crescent with no crown. The ridge is moulded as a raised line down the length of the cavity wall, so it forms on the top face of every piece — that line is what the eye reads as the edge of a peel. Turn the tray over and you can see what the tool is doing: each cavity reads as a smooth, evenly-walled bulge, which is why the finished piece comes out at one thickness instead of fat at the belly and thin at the tips. The tips are the thinnest part of the wall, and on a cheap mould they are the first thing to tear.
Fill each cavity to the rim and no further — an overfilled crescent bleeds down the neck and blunts both tips at once. Tap the tray on the bench to bring trapped air to the surface before it goes into the blast freezer, and let the pieces firm through rather than rushing them out while the centre is still soft, because pulling warm mousse is how tips snap off. Flex the tray from the underside and lift each piece by its base. Warm water and a soft brush only — no blade and no scouring pad across the ridge — and store the trays flat and stacked rather than folded, so the crescent walls hold their curve for the next run.
| Product Name | Banana Silicone Mousse Cake Mold |
|---|---|
| SKU / MPN | XB-MOLD-BN12 / BANANA-12C-OEM |
| Material | Platinum-Cured Food-Grade Silicone |
| Temperature Range | -40°C to 230°C |
| Available Sizes | 12 cavities; 3 x 4 layout, banana crescent with a longitudinal peel ridge and tip nubs; tray footprint to be confirmed |
| Colors | White as standard; custom Pantone-matched |
| Suitable For | Oven, Microwave, Freezer, Dishwasher |
| MOQ | 100 pcs / design |
| Lead Time | 15–25 days |
| Payment Terms | T/T, L/C at sight; EXW / FOB / CIF |
| Certifications | LFGB, FDA, SGS, ISO 9001, FSC, RoHS, REACH |
Silicone tooling is where our own mold shop matters: the cavity, the parting line and the draft angle decide whether a mold releases cleanly for two thousand cycles or two hundred.
Trusted by businesses across the food, craft, and retail industries worldwide.
Banana mousse and entremets come out with the peel ridge already formed, deep enough for a caramel, praline or chocolate insert and smooth enough to take a mirror glaze or a velvet spray.
Banana-shaped sweet buns and milk-bread rolls bake with the ridge on top, twelve to a tray, so a novelty line needs no hand-scoring station and no extra moulds.
Tempered chocolate and ganache set in the crescent profile, with enough cavity depth for a piped centre and a ridge crisp enough to read under a mirror finish.
Your Pantone colour, a logo moulded into the frame, and retail packaging designed around the tray for bakery chains, dessert bars and gift aisles.
LFGB, FDA, SGS, REACH — certificate documents available on request for your compliance review.
What buyers ask before committing to a silicone mold program.
Similar release behavior, similar reorder cycle.
Our full range of fruit, nut and novelty-shaped silicone molds for bakeries.
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View Details →Request samples, tooling options and tiered pricing from our factory.
View Details →Tell us your target product, quantity, and destination market. Our export team replies within 1 business day.