Indulge in the simplicity and delightful flavor of this No-Bake Banana Cream Cake. With its creamy banana filling and a crisp biscuit crust, this dessert is perfect for any occasion. The combination of sweetened condensed milk, whipped cream, and fresh bananas creates a luscious texture that melts in your mouth.
This cake is incredibly easy to make, requiring no oven time and minimal preparation. It’s an ideal dessert for those hot summer days when you crave something sweet but don’t want to heat up the kitchen. Whether you’re hosting a dinner party or just want a quick treat for your family, this No-Bake Banana Cream Cake is sure to impress and satisfy everyone’s sweet tooth.
Recipe:
Ingredients:
Biscuit Crust:
200 grams (7 oz) biscuits (crushed)
90 grams (3.2 oz) butter, melted
Banana Filling:
3 bananas, mashed
400 ml (13.5 fl oz) heavy cream, whipped to stiff peaks
200 ml (6.7 fl oz) milk
8 grams (0.3 oz) agar agar
150 grams (5.3 oz) sweetened condensed milk
Directions:
Prepare the mold: Grease a 20 x 15 cm (8 x 6 inch) baking dish.
Make the biscuit crust:
Combine the crushed biscuits with melted butter and press the mixture firmly into the bottom of the prepared pan.
Refrigerate for 15 minutes while you prepare the filling.
Prepare the banana filling:
In a saucepan, whisk together the milk and agar agar. Bring to a boil over medium heat, whisking constantly.
Important Note: Agar agar is a vegetarian gelatin substitute. Be sure to follow the package instructions for proper blooming or dissolving, as some varieties may require soaking before using.
Once boiling, reduce heat and simmer for 1 minute, whisking constantly.
Whisk in condensed milk: Remove the pan from heat and whisk in the condensed milk until fully combined. Let the mixture cool slightly (about 5 minutes).
Fold in bananas and cream:
In a large bowl, gently fold the mashed bananas into the cooled agar agar mixture.
Then, fold in the whipped cream until just combined.
Pour filling and chill: Pour the banana cream filling over the chilled biscuit crust. Smooth the top and refrigerate for at least 1 hour, or until set.
Serve and enjoy! Slice and serve your no-bake banana cream cake chilled. Decorate with additional banana slices, whipped cream, or a sprinkle of cocoa powder, if desired.
Prep Time: 20 minutes | Setting Time: 1 hour | Total Time: 1 hour 20 minutes
Kcal: 320 kcal | Servings: 8 servings
Nutritional Information per Serving:
Calories: 320 kcal
Protein: 4g
Carbohydrates: 30g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 70mg
Sodium: 150mg
Fiber: 1g
Sugar: 20g
Tips:
For a richer flavor, use brown sugar instead of white sugar in the biscuit crust. You can substitute other fruits for the bananas, such as mangoes, strawberries, or pineapple. Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.
Not only is this cake quick and easy to make, but it also offers a refreshing and light taste that pairs wonderfully with a cup of tea or coffee. The banana flavor is prominent, complemented by the creamy filling and the crunchy biscuit base. For an added touch, consider topping your slices with extra banana slices, a dollop of whipped cream, or a sprinkle of cocoa powder. This versatile dessert can also be made with other fruits like mangoes, strawberries, or pineapple, making it a great recipe to adapt based on what you have on hand. Store any leftovers in an airtight container in the refrigerator for up to three days, though it’s so delicious it might not last that long!
