At home, prepare a delicate banana cake - with or without pastries: chocolate, sour cream, curd. Take your pick!

• flour - 2 cups
• sugar - 2 cups
• baking powder - 1 sachet
• butter - 50 gr

• butter - 200 gr
• condensed milk - 1 can
• banana - 2 pieces
• sour cream - 250 gr

Filling and decoration:

• banana - 1-2 pieces
• coconut flakes

Grind the banana in a food processor using the "Knife" attachment, grater or meat grinder.

Separate the whites and yolks. Add to the bowl, add flour, sugar, baking powder, add butter. If you mix with a mixer or a spoon, then it is better to melt the butter.

The mixture should turn out like thick sour cream.

Beat the whites into a strong foam.

Use a spatula to mix the protein foam into the dough.

Transfer to a baking dish and place in 180 degrees oven for 50 minutes.

We check the readiness with a wooden splinter - it must be dry and clean. Let the baked goods cool down.

Beat butter at room temperature with a mixer until fluffy. We shift condensed milk and three bananas.

We get a thick and very tasty cream.

Cut the biscuit into several cakes. Lubricate the bottom layer with sour cream or sour cream.

Cut the banana into rings.

We spread it on a sour cream layer.

We apply a biscuit, grease with banana cream, and then alternate the cakes: biscuit, sour cream, bananas.

The last cake is a biscuit lid. Break it straight into banana cream and mix.

Put this mixture on the cake.

Decorate the cake with coconut flakes.

Recipe 2: banana cake (step by step photos)

This dessert is perfect for a family lunch, a romantic dinner or a reception, as well as for adults and children.

• eggs - 3 pcs.
• banana - 2 pieces
• flour - 300 g
• sour cream - 200 g
• butter - 100 g
• sugar - 1 tbsp

To make a banana cake, you need to collect the indicated ingredients, as well as sift the flour, saturating it with air.

The whites of the three eggs must be separated from the yolks and set aside.

In a separate bowl, melt the butter and cool it down.

Whisk the yolks, half a glass of sugar and melted butter into an even mass.

Flour must be added to the mixture and mixed thoroughly to break up the lumps.

From the resulting mass, a relatively dense dough should be obtained, which must be sent to the refrigerator.

The two bananas need to be cut into pieces of approximately the same size.

Sour cream must be mixed with the rest of the sugar and whisk into a fluffy mass. This mixture will serve as the cream of the future cake, therefore, with the help of sugar, citric acid and vanillin, it must be made pleasant to the taste and not too acidic.

The detachable form must be well greased with oil so that the finished cake can be easily removed.

The dough must be removed from the refrigerator, rolled out, and then evenly distributed over a greased form.

On top of the dough, you need to place bananas and pour the resulting sour cream. After that, the cake is sent to an oven preheated to 180 degrees for 20-30 minutes. Periodically, the cake should be checked for doneness with a toothpick - it should not be damp inside.

The finished cake must be taken out of the oven and carefully removed from the mold.

After that, the dish can be decorated to taste - in this case, orange slices and grated chocolate were used as decoration. It can also be any other fruit, berries or nuts.

Recipe 3: chocolate banana cake

• Chicken egg - 3 pieces
• Sugar (+ 3-5 tablespoons in cream) - 200 g
• Wheat flour / Flour - 200 g
• Milk - 100 ml
• Butter - 90 g
• Vanilla sugar - 10 g
• Salt - 1 pinch
• Instant coffee - 1 tsp.
• Cocoa powder (no slide) - 2 tbsp. l.
• Baking powder - 1 pack
• Sour cream (fat, for cream) - 500 g
• Banana (large) - 2 pieces

Put the milk on low heat, add coffee and stir constantly until the coffee is dissolved. Remove from heat.
Melt the butter.

Beat eggs, sugar, salt and vanilla sugar for 5 minutes.

Add milk and butter to the egg mixture, beat.

Mix flour with cocoa and baking powder, sift into dough. Mix.

Grease the form with butter and sprinkle with cocoa. I have a silicone mold, I lubricate it anyway, I reinsure myself.
Pour the dough into a mold, bake at 170 degrees, 30-50 minutes. (I have 35 minutes.) While the biscuit is baking, prepare the cream: beat the sour cream with sugar until it is completely dissolved.

Cut the cooled biscuit into 2-3 cakes.

Remove the cap from the top and cut into cubes. (The cubes appear large in the photo, but they need to be cut less than 1.5 × 1.5 cm).

Cut bananas into rings, you can thick, or thin (as you like, if thick, they will feel better).

Tip: spread the cream on the dish on which the cake will be, so that the bottom cake is better saturated.

Smear the lower and middle layers with cream and layer with bananas, and smear the top layer with cream, but do not spread the bananas. Grease the edges with cream.

Gently mix the cubes with the remaining cream.

Place the cubes on top of the cake.

Sprinkle with icing randomly. And refrigerate for soaking, more than 3 hours. Ready! Bon Appetit!!!
And for the festive table, I take 1.5 times more of all the ingredients.

Recipe 4: no-bake banana cake with cookies

Today I suggest you make a no-bake banana cake with cookies, sour cream and gelatin. Bananas are sold all year round, so you will always have this component of the cake. If you have a desire, then bananas can be replaced with any other fruit, but not very watery, since the gelatin cake may not solidify due to the liquid. Choose a fruit with firm and fleshy flesh. Fresh strawberries (but not frozen), kiwis, or seedless grapes are great. I would not recommend apples or pears, as they are hard, and the cake should be tender and soft.

• 350 grams of cookies,
• 200 grams of bananas
• 25 grams of gelatin
• 180 grams of granulated sugar
• 450-500 grams of sour cream.

I break the cookies with clean hands into medium pieces. You can use the most common shortbread cookies: baked milk, butter, pinocchio or cow. These are examples of the types of cookies that will work.

I cut the bananas into thin rings and add them directly to the cookies, stir gently to get a more or less homogeneous base for the cake.

I dilute gelatin with water according to the instructions: I fill it with hot water. For 25 grams of gelatin - 150 grams of water. This is enough to make it swell. Leave the gelatin in water for 10-15 minutes until it swells.

I mix sugar and fatty sour cream, beat with a mixer for 3-5 minutes, then add the swollen gelatin and continue to beat the cream.

Pour the whipped sour cream into the liver and stir so that the sour cream soaks everything thoroughly.

I take a large form and line it with cling foil. I fill out the form with dough and put it in the refrigerator to solidify. It is convenient to cook a cake in the evening, and in the morning I take it out of the refrigerator ready-made.

I turn over the cake mold and remove the tape. It turns out a beautiful banana cake with cookies, it has the perfect shape.

I do not hesitate to serve the finished cake to the table.

This is how a ready-made banana cake without baking with cookies, sour cream and gelatin looks like a cutaway.

Recipe 5, step by step: banana sour cream cake

Banana cake with sour cream turns out to be very fragrant and juicy. This banana cake is an excellent addition to your morning tea or coffee.

For cakes:

• 2 large bananas.
• 3 eggs.
• 5 tbsp sour cream.
• 6 tablespoons Sahara.
• 100g butter or margarine.
• 2 tsp baking powder.
• About 1.5 cups flour.

For the cream:

• zoog sour cream.
• 1 banana.
• 4-5 tbsp Sahara.

We combine eggs, sugar, sour cream.

Whisk.

Pour in melted butter or margarine.

Whisk.

Add flour and baking powder, knead the dough until thick sour cream.

Chop the bananas finely.

And mix thoroughly with the dough.

Divide the dough in half and bake 2 cakes. We bake the cakes in a form greased with vegetable oil in a preheated oven at a temperature of 180-200 g, about 20 minutes.

Making a cream. To do this, beat the sour cream, sugar and banana with a blender.

We coat the cakes and sides of the cake with cream. We decorate to taste. I made a banana flower in the center and made petals from chocolate chips.

The banana cake is ready. Enjoy your tea!

Recipe 6: curd banana cake (step by step)

I bring to your attention a low-calorie and delicious cottage cheese cake with bananas and then a step-by-step recipe with a photo awaits you. Even if you get carried away and eat a couple of extra pieces of such a dessert, then there will not be much harm from this.

In this recipe, I suggest making a biscuit for the cake, but if you want, you can make such a banana curd cake without baking. Instead of a biscuit, you can make a mixture of cookies and nuts, or you can add nothing at all and you will get a jelly cake with cottage cheese and bananas.

For biscuit

• Eggs - 2 pcs.
• Flour - 80 grams
• Sugar - 50 grams
• Soda - 0.5 tsp
• Baking dough - 0.5 tsp

For curd and berry soufflé

• Cottage cheese - 300 grams
• Any berries - 250 grams (blueberries, currants, blueberries, etc.)
• Yogurt - 50 grams
• Sugar - 3 tablespoons
• Gelatin - 10 grams

For curd - banana soufflé

• Cottage cheese - 300 grams
• Banana - 2 small
• Yogurt - 200 grams
• Sugar - 2 tablespoons
• Half lemon
• Gelatin - 10 grams

Before proceeding with the preparation of our biscuit cake, we will prepare it. To do this, you need to turn on the oven in advance and prepare the form. If the mold is silicone, then nothing needs to be done with it. But the metal form must be greased with oil and sprinkled with semolina, or bread crumbs.

Now you can start making the biscuit. Break the eggs into a separate bowl.

Pour sugar into the eggs and beat with a mixer until the mass increases in volume several times, and the sugar completely dissolves.

Add baking powder, soda to the flour and mix.

Pour flour in small portions into beaten eggs and stir until smooth.

Pour the dough into a mold and bake at a temperature of 180C for about 10 minutes. You can check the readiness of the cake with a wooden toothpick.

In the meantime, our biscuit is baking, pour gelatin into a glass.

And fill it with water at room temperature, mix and set it aside for swelling for now. It is better to pour gelatin in the same way, in advance.

When the biscuit is ready, take it out of the oven and leave it in the form until it cools completely.

In the meantime, we are cooling down the biscuit, you can prepare the filling from cottage cheese, banana and berries.

Grind washed berries with a blender until smooth.

Then, rub the berries through a sieve.

Put the cottage cheese in a separate bowl. Add sugar.

Shabby berries and beat everything with a mixer.

At the end, add yogurt and beat again with a mixer. Yogurt must be taken natural, without additives and dyes. If this is not found, it can be replaced with sour cream or kefir. So, the berry mass is ready, now we start preparing the curd mass. The actions are the same as in the preparation of soufflé from berries and cottage cheese.

Peel the banana, cut into pieces, pour over lemon juice and grind with a blender.

Add cottage cheese, sugar, chopped bananas to a separate bowl and beat with a mixer.

Now we spread the yogurt and mix everything again with a mixer.

Put the gelatin in a water bath and, stirring constantly, bring to a homogeneous liquid state so that the gelatin is completely dissolved. But don't boil!

Now, you need to let the gelatin cool a little and then pour half of the gelatin into the banana curd mass and mix thoroughly.

Pour the second part of the gelatin into the curd-berry mass and mix everything thoroughly.

Put the biscuit in a split form.

And on top, pour the curd mass in layers: 2-3 tbsp. banana curd mass, on top 2-3 tbsp. curd berry mass and so on until the cream is completely over.

Now we send our cake with cottage cheese, bananas and berries to the refrigerator for at least 4 hours so that it completely freezes.

Now you can serve this dessert to the table and treat your loved ones. Bon Appetit!

Recipe 7: banana cake with cookies (with photo)

Today I will tell you how to make a cake without baking from cookies with sour cream and banana. I'll take the Rybka cracker biscuits, you can use the other biscuits you like best. But, I assure you, "Rybki" is the best option.

Cracker "Rybki", you can take, both salty and sweet. It seems to me that with a salty cracker, the taste of the cake turns out, even more interesting and tastier (well, this is my personal opinion, try it).

• 400 g - Cracker "Rybki" (or other cookies)
• 1 glass - Sugar
• 500 g - Sour cream (better homemade, fatter)
• 200 g - Softened butter
• to taste - Vanillin (vanilla sugar)
• 1-2 pcs - Bananas
• 30 g for decoration - Chocolate
• Confectionery or cellophane film

Put in a deep container: sour cream, vanilla, sugar, softened butter.

Beat with a mixer so that we get a homogeneous fluffy mass.

Pour "Rybki" -cracker into this mass. Banana, sliced ​​into circles or semicircles. Gently mix with a spoon. We give, a little, to stand, about 10 minutes, so that the cracker is a little swollen and soaked in sour cream.

Now we form the cake. We put a culinary or cellophane film in a separate bowl or vase to cover the bottom and walls, on the sides. We spread our "cake" mixture here. We ram a little. And, at night, in the refrigerator (if there is no time, then you can put it for 3 hours).

We get it out. Turn it over onto some dish, or onto a tray. Sprinkle with chocolate chips on top.

Ready! Awesomely delicious cake turned out! Invite guests, pour tea or coffee and enjoy. So we made a cake without baking from cookies with sour cream and a banana in a hurry. Bon Appetit!

Recipe 8: banana cake at home

A banana cake with sour cream according to this recipe turns out to be very tender, just melting in your mouth. Airy sponge cake combined with bananas and sour cream jelly will not leave indifferent any sweet tooth. For a delicious cake, be sure to use soft, well-ripened bananas. The cake is ideal both for family tea drinking and for a festive table.

Ingredients for the biscuit:

• Eggs - 5 pcs.,
• Sugar - 1 glass
• Flour - 2 glasses
• Vanillin - 1 sachet
• Baking powder - 1 sachet.

Ingredients for sour banana cream:

• Gelatin - 25 gr. -30 gr.,
• Vanillin - 1 sachet
• Sugar is an incomplete glass
• Sour cream - 600 ml.,
• Bananas - 2 pcs.

Ingredients for cake decorating:

• Coconut flakes - about 2 tablespoons spoons,
• Bananas - 2 pcs.

First, bake a biscuit. Beat eggs into a bowl. Add sugar to them.

Use a mixer to beat eggs and sugar until fluffy.

Stir in vanillin for flavor.

Add a bag of baking powder.

As usual, when making biscuits, add flour last. To saturate it with oxygen, it must be sieved through a sieve. Beat the dough with a mixer until smooth.

The thickness of the dough can be seen in the photo.

Grease a detachable baking dish with a lump of butter or apply vegetable oil with a brush. The biscuit mold must be placed only in a hot oven.

After the oven has warmed up to 190C, place the mold in it. Bake the biscuit for 20-25 minutes. At the end of baking, be sure to check its readiness with a match. Remove the finished biscuit from the mold and let it cool. As you can see, the biscuit is fluffy.

While it cools down, prepare sour cream jelly. Pour a bag of gelatin into a cup or glass. Fill with hot water. Stir. After the gelatin has dissolved, for faster cooling, place the cup in a bowl of cold water.

Place the sour cream in a bowl.

Add a packet of vanillin to the cream.

Add sugar. You can adjust its amount at your discretion.

Pour in the cooled gelatin.

Beat the sour cream with a mixer.

Cut the biscuit into 2 by 2 cm pieces.

Cut the bananas into cubes. Cut two bananas into slices. They will be used to decorate the cake.

Place the biscuit and banana pieces in a bowl of sour cream jelly. Stir with a spoon. The biscuit pieces should be completely covered with cream.

Transfer the base for the cake to the mold. Smooth out the top of the cake evenly with a pastry spatula.

Decorate the cake with banana slices, placing them tightly next to each other.

Put the cake mold in the refrigerator for 5-7 hours for the jelly to harden. Of course, it is best to bake such a banana cake in the evening so that it is completely ready in the morning. After this time, open the cake pan. Transfer it to a plate. Sprinkle with white coconut flakes. Cut the finished banana cake, the step-by-step recipe for which we have reviewed, into pieces and serve. Good appetite.

Recipe 9: delicate and delicious banana cake

• Bananas 2 pcs
• Chicken egg 2 pcs
• Sour cream 2 tbsp
• Margarine 50 g
• Wheat flour of the highest grade 150-170 g
• Walnuts 80 g
• Condensed milk 1 can
• Butter 1 pack
• Sugar 120 g
• Baking dough 1 sachet

Break eggs into a bowl.

Add sugar.

Add sour cream.

Beat with a whisk.

Melt margarine.

Pour the margarine into the dough.

Add bananas, mashed with a fork.

Add chopped nuts.

Add flour with baking powder, mix.

Bake at 190 degrees for 40 minutes.

Cool, cut into two, trim the edges.

Grind the cuttings in a blender.

For the cream, mix soft butter and condensed milk.

Beat with a mixer.

Spread cream on the cake.

Sprinkle with nuts and crumbs.

Cover with the second cake layer.

Cover the whole cake with cream.

Decorate with crumbs.

Recipe 10: Banana Paradise cake with cookies

Banana Paradise cake is a delicious cake that even a child can make.

• Chocolate cookies - 250 grams
• Bananas - 700 grams
• Butter - 150 grams
• Banana yogurt - 150 grams
• Cream with a minimum fat content of 30% - 400 grams
• Vanilla sugar - 10 grams
• Sugar - 4 tablespoons
• Cocoa powder - 20 grams

Grind 250 grams of chocolate chip cookies. Can be minced, chopped in a blender or with a rolling pin.

Add 150 grams of soft butter to the crushed cookies. Mix well.

On the dish on which we will serve the cake, put a ring from a split baking dish with a diameter of 26 centimeters. Put the prepared cookies inside the ring, level them and send them to the refrigerator for at least one hour.

Peel 700 grams of bananas, cut off the tail and cut in half. Lay the prepared bananas on top of the cookies, in an even layer.

Fill with banana yogurt, we need 150 grams of banana yogurt.

In 400 grams of cold cream, at least 30% fat, add 10 grams of vanilla sugar and 4 tablespoons of granulated sugar. Beat until thick and fluffy cream is obtained. Don't interrupt!

Put the buttercream on top of the cake and smooth it well. We send the cake to the refrigerator for at least one hour.

Sprinkle the top of the cake with 20 grams of cocoa powder. We decorate the finished cake with bananas, in accordance with your taste and imagination.

Serving Banana Paradise cake to the sweet table. Banana Paradise is a delicious cake that doesn't need to be baked.

Step-by-step recipes for banana cakes with sour cream, crackers and cookies, gelatin, biscuits

2018-09-27 Marina Vykhodtseva

Grade
recipe

1201

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

5 gr.

15 gr.

Carbohydrates

36 gr.

302 kcal.

Option 1: Classic banana cake with sponge cake and condensed milk cream

The simplest but most delicious version of a banana cake with delicate biscuit cakes soaked in condensed milk. Cream with butter. It is important to soften it in advance so that nothing delaminates. We take bananas ripe and aromatic, but not very soft, they should be cut into neat pieces. It is recommended to cook the egg biscuit in advance so that it completely cools and lies down, it is even better to make the cakes the day before.

Ingredients

• 5 eggs;
• 500 g of condensed milk;
• 250 g butter;
• 5 bananas;
• 180 g sugar;
• 150 g flour;
• 6 g baking powder;
• 30 g coconut flakes.

Step-by-step recipe for a classic banana cake

The whites for the classic cake are whipped separately. Therefore, you need to carefully separate them. Bring to foam, gradually add about half of the prescription sugar.

After dissolving the sand in the whites, beat the yolks with the remaining sugar. Then we combine the two masses, add flour. For safety net, we fall asleep baking powder. Stir the dough and transfer to a 23-24 cm mold. Gently wiggle it for even distribution.

We put the dough pan in the oven and bake a large, fluffy sponge cake. We are in no hurry to take it out, let it stand in the oven for a while, cool in the form, then take it out. After complete cooling, we cut into three parts. If possible, you can make four cakes.

Mix 70 ml of condensed milk and 50 ml of hot water, cool. This will be the impregnation. Whisk the rest of the milk with butter. Simply cut the bananas into slices.

We saturate the bottom cake with condensed milk, grease with cream, scatter half of the bananas, we do not regret the filling. We put the second cake, also saturate it with condensed milk, lay out the second part of the bananas.
Step 6:

Soak the last crust, coat the cake with condensed milk cream, sprinkle with coconut. We refrigerate for at least two hours.

It is allowed to use tea or coffee, ordinary milk with sugar or some kind of syrup for impregnation. The cream for such a cake can also be made from boiled condensed milk.

Option 2: Quick Banana Sour Cream Cake Recipe

Here's a no-bake banana cake recipe based on fish cracker. Choosing unsalted cookies is very important. The cake is made for several minutes, soaked in the refrigerator for 5-6 hours. It can be collected in the form of an anthill (slide), laid out in a split form or simply in a bowl covered with cling film.

Ingredients

• 400 g cracker;
• 3 bananas;
• 160 g sugar;
• 1 bag of vanilla;
• 600 g sour cream.

How to quickly make a banana sour cream cake

Pour vanilla with sugar with sour cream, stir and send it all to a bowl with cracker or pour it into cream. Stir. While the fish are soaked, cook the bananas.

Peel bananas, cut into small pieces, mix with cracker. We put all this in a mold or in a lined bowl. We tamp it so that there are fewer voids.

Step 3:
Cover the bowl or mold with foil, leave the cake in the refrigerator for several hours. As soon as it gets stronger, turn it over onto a dish. We decorate in any way, you can simply sprinkle with coconut or chocolate chips.

You can use for this recipe not only "fish" cracker, but also any other kind. If the cookies are too dry, then add more sour cream, the cake should not turn out dry.

Option 3: Banana cake (recipe with cottage cheese and gelatin)

Amazing version of the cake with bananas and sour cream. At the base is a thin homemade biscuit. If there is no time or desire to bake it, cool it, then we take a ready-made purchased cake, everything will also work out great with it.

Ingredients

• 3 eggs;
• 70 g flour;
• 80 g sugar;
• 600 g sour cream;
• 4 bananas;
• 170 g icing sugar;
• 20 g gelatin;
• 50 ml of water.

How to cook

For a biscuit at the maximum setting of the mixer, beat eggs and sugar, add flour. Pour the dough into a mold and bake. The cake is thin and will cook quickly. After baking, cool, then return to the mold again, while wrapping the sides with foil.

Pour water into gelatin, let it swell. Mix sour cream with powder. Melt the gelatin, add to the cream.

Peel bananas, cut into large pieces. Lubricate the biscuit with a thin layer of cream, lay out the bananas, fill in the remaining sour cream with gelatin. We try to make it fill all the voids. Let the cake freeze, remove the shape.

Between the biscuit and the cream, you can make a layer of jam, jam, preserves, pour any colored jelly or lay out the berries.

Option 4: Banana No-Bake Cake Recipe

Above is one no-bake cake recipe with bananas and crackers, but here's a slightly different option. For dessert, you need square or rectangular cookies. Can be taken with vanilla or chocolate flavors. For the layer, walnuts and bananas are used. If the cookies are large, then immediately increase the amount of ingredients for the cream. The cake should be soaked well.

Ingredients

• 24 pieces of cookies;
• 1 tbsp. walnuts;
• 800 g sour cream 25%;
• 1 bag of vanillin;
• 5 bananas;
• 150 g icing sugar;
• 50 g of chocolate.

Step by step recipe

We start with nuts, as they need to be cooled. Pour the kernels into a frying pan, fry. Cool, and then chop into small pieces, but not into dust.

Mix the powder with vanilla and sour cream. Choose a thick product that won't drip. Peel the bananas and cut them obliquely into small slices. The pieces should have approximately the same thickness between themselves, this is important to get an even cake.

You can make three or four layers of cookies, it all depends on its diameter and the size of the dish. Lubricate the plate with cream, put six or eight pieces of cookies on it. Cover with cream on top, scatter some nuts, lay out bananas and also lightly cover with sour cream.

Put the cookies, cream, nuts and bananas back on. Then we repeat the layer one more time if it is made of six pieces of cookies. If out of eight, then we complete the assembly. Cover the cake with cream. Carefully fill in all the voids on the sides.

Rub half of the chocolate bar, combine with the remaining nuts and decorate the banana cake. You can sprinkle the sides with grated cookies, and sprinkle with chocolate and nuts only the top of the cake.

If not walnuts are used, but peanuts, then it will additionally need to be peeled, they do this after frying. It is enough to mash and blow the nuts, then chop a little finer.

Option 5: Recipe for a cake with bananas and sour cream "Striped"

To prepare this wonderful cake, two types of cakes are used: vanilla and cocoa. The cream is made from sour cream, a layer of fresh bananas, you will need chocolate for decoration. The cakes are baked simultaneously in the oven in two forms of 20-22 cm.

Ingredients

• 6 eggs;
• 200 g sugar;
• 1.3 tbsp. flour;
• 600 g sour cream;
• 4 bananas;
• 150 g of powder;
• 10 g ripper;
• 100 g butter;
• 100 g of chocolate;
• 2 spoons of cocoa.

How to cook

Melt half the butter. Separate the proteins, sift the flour, add three spoons. Pour 150 grams of sugar to the yolks, set aside. Beat the whites until a good foam, add the rest of the sugar. Then beat the whites with the main sand.

We mix flour with a ripper and yolks, add proteins, add cocoa to half of the dough. In the second part, the flour left. We cover two identical shapes with parchment. Pour out the dough, set the cakes to bake. We cook at 180 degrees for 35 minutes, at the end it is advisable to check.

We cut the cooled cakes lengthwise so that we get four plates. Peel and cut bananas into circles. Whisk sour cream and powder.

We take one white cake, cover with a layer of sour cream, bananas, chocolate biscuit. We also apply a layer of cream on it, then bananas. Cover with white biscuit, repeat all this. We put the chocolate cake. We coat the sides of the cake with the remaining cream, and then proceed to the preparation of the icing.

Break the chocolate, add the chopped butter that remains. Put in a water bath and melt gently, do not overheat. Cool the glaze until slightly warm. Cover the top of the banana cake with a thick layer of chocolate. We put it in the refrigerator for impregnation.

It is not necessary to prepare chocolate icing, you can cook it from cocoa powder with milk or cream, take ready-made dry icing, or simply coat the whole cake with sour cream, decorate to your liking.

Banana cake

The article presents 3 simple recipes for a banana cake with photographs of the stages of preparation: cake with condensed milk and sour cream, no baking with cookies

7 h

250 kcal

5/5 (1)

We are offering to you 3 simple banana cake recipes with photographs of the stages of preparation: cake with condensed milk and sour cream, no baking with cookies, cake cooked in a slow cooker. Cakes with condensed milk and without baking are better for me, but my wife is better at using a multicooker, but I can tell you one thing for sure: all these baked goods are simply adored by my daughters.

I hope that these dishes will become a favorite for your family as well.

Banana cake: with condensed milk and sour cream, recipe with photo

I would like to note that the cake is perfect for tea drinking in a narrow family circle, and for a festive table.

Mixer, oven, refrigerator.

Biscuit:

Cream:

• Sour cream 20% - 200 ml.
• Gelatin - 30 g.
• Vanillin - 1 teaspoon
• Condensed milk - 1 can.
• Bananas - 2 pieces.

The cake will turn out much tastier if you take ripe soft bananas.

Decoration:

• Coconut flakes - about 2 tablespoons.
• Bananas - 2 pieces.

The brighter you decorate the cake, the prettier it will look on the table. Therefore, you can replace the coconut with chocolate and use raspberries, strawberries or blueberries, as well as bunches of red currants to your liking.

Making a biscuit

Let's make sour cream jelly

Cake decorating

After cream froze, open the tin and transfer the cake to a plate and don’t forget to sprinkle with coconut. Enjoy the result! And for those who like more chocolate, I recommend cooking.

Banana cake without baking with cookies, recipe with photo

The cake according to this recipe is prepared very simply and quickly and does not require baked goods, while allowing you to get a little creative when preparing it. So, for example, in the classic recipe for this cake, shortbread cookies are used, but we will take puff cookies, and the use of berries and fruits for filling and decoration can only be limited by your imagination.

Cooking time- 3.5 hours.
Servings – 8.
Kitchen appliances used: mixer, refrigerator.

Ingredients Used:

• Puff pastry (any sweet) - 0.5 kg.
• Sugar - 70 grams.
• Sour cream 20% - 1 liter.

• Chocolate - 50 grams (finely grated).
• Bananas - 4 pieces.
• Strawberries or other berries for decoration.

Cooking cream

For making sour cream finely put the chopped bananas in a bowl with sour cream. After that, pour out the sugar and mix thoroughly.

We shape the cake

Cake decorating

Hopefully this recipe answered the question of how to make banana cookie cake without too much effort.

Video recipe for Banana cake without baking with cookies

In the video presented, you can see a step-by-step recipe for making a banana cake without baking, but in the video recipe, shortbread cookies were taken as the basis, and not puff:

I hope you try both recipes and share which of the options you like best. Bon Appetit!

Banana cake in a slow cooker, recipe with photo

Cooking a cake in a multicooker guarantees almost 100% lush, high and unusually tasty and aromatic pastries. At the same time, the preparation itself does not require special knowledge and skills.

Cooking time- 2 hours.
Servings – 8.
Kitchen appliances used: mixer, oven, refrigerator, multicooker.

I made this simple banana cake with great pleasure. And all because I really love banana baked goods, and she also loves me and always succeeds :)

I'll make a reservation right away about the size of this cake. The banana cake is small. Its diameter is about 19 cm, and its height is no more than 5 cm. For example, for a birthday, you should prepare a double portion of cake layers, then the banana cake will turn out taller and, accordingly, larger. Just double the amount of ingredients and bake two biscuits alternately. But then you have to prepare a little more cream. For such a volume of cake for making cream, you will need 200 g of butter and one can of condensed milk. But back to my little banana cake.

My kids really liked this cake. They asked to cook this banana cake more often. And it is not surprising, because this cake has a very delicate taste, it is moderately sweet, the banana biscuit has a delicate consistency, and the splashes of banana in the biscuit, oddly enough, give the cake a subtle sourness (probably because my bananas were not overripe). The highlight of a banana cake is its appearance, or rather the design with crumbs (trimming of the same banana biscuit). Agree, this is very economical and original. Waste-free production :)

Cooking time: 60 minutes

Servings - 8

Ingredients:

• 2 bananas
• 2 eggs
• 100 g sugar
• 2 tbsp sour cream
• 50 g butter + another 150 g
• 150 g flour
• 10 g baking powder
• 0.5 cans of condensed milk

Banana cake recipe with photo

First of all, turn on the oven to warm up to 190 degrees. And let's get down to making the banana biscuit dough. In a bowl, mix two eggs, 100 g of sugar and 2 tablespoons of sour cream.

With the help of a mixer, beat everything well.

Next, let's prepare the bananas. The original recipe suggested overripe bananas, but the store didn't find them. I had to be content with fresh bananas. Peel the bananas and crush them thoroughly with a fork.

Melt 50 g of butter or, if it is very soft, add it to the dough without first melting.

Add crushed bananas, butter and 150 g flour to the bowl to the egg-sugar mixture. And also 10 g of baking powder.

Stir the dough with a mixer until smooth and fill it with a split baking dish. For convenience, I cover the bottom of the form with parchment.

We send the form with the dough into an oven preheated to 190 degrees for 35 minutes.

Remove the finished banana biscuit from the mold. Carefully cut off the “cap” from it, and cut the biscuit itself lengthwise into two cakes. The banana biscuit looks very beautiful in the cut. Feel free to take it as a basis when preparing other cakes.

Let's move on to preparing the cream. For my volume of cakes, I took 150 g of butter and 0.5 cans of condensed milk.

Using a mixer, I quickly mixed the two ingredients into a cream. The oil should be slightly melted, this will greatly facilitate your task.

We generously coat one cake with cream, then put the second on it and also coat it with cream. We grease the sides of the cake as well. This cream is slightly thin, but it does not spoil the banana cake at all.

Bananas are known to be one of the most effective natural antidepressants. Bananas contain a record amount of nutrients that contribute to the production of serotonin - the so-called hormone of happiness. Eating bananas, according to scientists, is not only a sure way to defeat the autumn blues, but also prevent depression and support the body in case of chronic fatigue and constant lack of sleep.

Without noticing it, I often cook dishes with bananas in the autumn-winter season, when the weather is boring and the sun is especially bad. I have already collected a whole selection of desserts and baked goods with bananas, but this banana cake is my absolute favorite. Having cooked it once, I come back to it again and again.

At first glance, this is a simple and familiar sponge cake with cream, but a little trick in the cooking process allows you to give the cake an amazing aroma and unforgettable taste.

This cake could be called three times banana or absolutely banana, because bananas are present in each of its components. From a weightless and fluffy biscuit to cream, layers between the cakes and, of course, decorations. The autumn blues simply have no chance! Let's pamper ourselves ?!

Prepare ingredients according to the list.

The number of bananas for the cake can be adjusted to your liking. I needed 5 medium bananas, assuming the bananas are involved in cooking at each step.

250 grams of banana pulp will be needed for a biscuit (I got 2 pieces). The remaining bananas are used as a fruit layer, decoration and a component of the cream.

Banana cake cream can be used whatever you like. I have an oil cream with the addition of banana puree.

Let's start with the very "trick" that will give the cake a unique aroma and taste. Let's make a banana-caramel sauce, which will become a component of our biscuit.

For the sauce, measure out 150 grams of powdered sugar and add 25 milliliters of water.

Bring to a boil over low heat and simmer until mixture turns into golden-red caramel. Keep an eye on the syrup, monitoring the change in color, if necessary, shake the container slightly, but do not stir.

In the meantime, cut the bananas into small pieces, no more than 2 centimeters.

When the caramel is done, add the banana pieces, 1 tablespoon butter and a little vanilla to the bowl.

Continue simmering the mixture over low heat until the banana slices are tender and the mixture thickens. I am always in a hurry and after a few minutes start stirring the sauce. In the process of stirring, the banana pieces will dissolve into the caramel to form a thick caramel-banana sauce. The consistency is somewhat reminiscent of jam or thick jam.

It looks not very good, but the aroma and taste are just magical. I would like to abandon all further cooking, sit in a corner and eat it right away.

Chill the finished sauce before adding to the dough.

For the dough, combine flour, baking powder and baking soda. Add ground spices if using. Sift two to three times. Add bran and coarse flour particles remaining in the sieve back to the sifted mixture.

Beat 100 grams of powdered sugar, vegetable oil and eggs at room temperature until thick and bubbles appear. I also add a few drops of flavorings - rum, vanilla and almonds.

Add the banana caramel sauce and yogurt and mix well.

Add the sifted flour mixture and stir until smooth.

Pour the dough into a greased, baking paper-lined dish.

Bake in an oven preheated to 180 degrees for 50 minutes. After 15–20 minutes, when the top of the biscuit is browned, reduce the temperature to 160 degrees.

Turn off the oven and leave the biscuit in the oven for another 10-15 minutes. Then turn over and leave on a wire rack until completely cooled. I am not patient and take the biscuit out to the balcony for a quick cooling.

After a while, when the sponge cake has cooled on the outside, but still quite warm on the inside, I cut it into 2 parts and leave it to cool completely.

For cream: cut the banana into small pieces, add the lemon juice (I have the juice of half a lime) and chop until puree. It is better to take a banana slightly unripe - the cream will be denser. Add lemon juice to taste - so that the puree is not too sour, but also does not darken due to its lack.

Butter at room temperature, not too soft (if you touch it with a finger, there should be no hole), mix with a little powdered sugar (100-150 grams to start with). Whisk until smooth, 5-7 minutes. Continuing to beat in small portions, gradually add the banana puree and powdered sugar. Cool the finished cream.

Smear the cooled crust with cream, lay out a layer of bananas cut into thin slices. Apply a layer of cream to the inside of the other half of the crust and place it on top.

Brush the cakes and top of the banana cake with the remaining cream.

Decorate as desired.

The banana cake is ready!

The finished cake should be allowed to brew for several hours or overnight in the refrigerator, but we always break this rule and immediately eat it piece by piece.