Sour cream cake with bananas from gingerbread without baking

8 servings

15 minutes

Banana sour cream cake is a no-bake light and delicate dessert that combines the softness of sour cream-soaked gingerbread, the sweetness of bananas, and the crunchy texture of nuts. This recipe is a real find for lovers of quick and unusual cakes as it requires no baking. It’s an ideal option for a cozy home tea party. The history of such desserts originates from traditional Russian cakes where sour cream was used to create airy and soft textures. The rich chocolate flavor of the gingerbread harmonizes with the subtle tanginess of the sour cream, while bananas add a pleasant fruity sweetness. Topped with grated chocolate and coconut flakes, this cake becomes not just a treat but a true culinary masterpiece. Serving the chilled dessert makes it even more refreshing and tender.

Energy value per serving

• Calories: 531.5
• Proteins: 9.7g
• Fats: 20.9g
• Carbohydrates: 76.2g

Ingredients

• Chocolate gingerbread: 600 g
• Sour cream 20%: 600 g
• Powdered sugar: 100 g
• Bananas: 2 pc
• Nuts: to taste
• Coconut flakes: to taste
• Chocolate: to taste

Cooking steps

1. To prepare a gingerbread cake with bananas, you need to cut the gingerbreads in half lengthwise.

   Required ingredients:

   • Chocolate gingerbread: 600 g

2. Slice the bananas into rounds.

   Required ingredients:

   • Bananas: 2 pieces

3. Mix sour cream with powdered sugar.

   Required ingredients:

   • Sour cream 20%: 600 g
   • Powdered sugar: 100 g

4. Chop the nuts not too finely.

   Required ingredients:

   • Nuts:  to taste

5. Grate the chocolate.

   Required ingredients:

   • Chocolate:  to taste

6. The bowl needs to be lined with plastic wrap, with the edges hanging over.

7. Dip gingerbread slices in sour cream and layer them at the bottom of the bowl, filling gaps with gingerbread crumbs.

   Required ingredients:

   • Sour cream 20%: 600 g
   • Chocolate gingerbread: 600 g

8. The next layer should be bananas, then another layer of gingerbread, followed by another layer of bananas, and sprinkle with nuts.

   Required ingredients:

   • Bananas: 2 pieces
   • Chocolate gingerbread: 600 g
   • Nuts:  to taste

9. The last layer should be of gingerbread. The number of layers can vary depending on the size of the mold and the amount of ingredients.

   Required ingredients:

   • Chocolate gingerbread: 600 g

10. Leave at room temperature for a few hours, then refrigerate for at least 3 hours, turn onto a plate, and remove the film.

11. The gingerbread cake with bananas can be decorated with grated chocolate, cocoa, or drizzled with melted dark chocolate and sprinkled with coconut flakes.

    Required ingredients:

    • Chocolate:  to taste
    • Coconut flakes:  to taste