Gingerbread cake with bananas and sour cream

Step-by-step preparation

Cooking time: 3 hr 30 mins

1. STEP 1

   

   How to make gingerbread cake with bananas and sour cream? Prepare all the necessary ingredients. You can use sour cream of any fat content, but it is better that it be thick. It must be natural and of good quality. If the sour cream seems too liquid to you, transfer it to several layers of gauze and hang it in a cool place for 2-3 hours. Excess liquid will drain from it, and the sour cream will become thick.

2. STEP 2

   

   You can take sugar, chocolate, nut gingerbreads - it all depends on your desire. The main thing is that they are fresh, because the taste of the cake will directly depend on them. Set aside 2 gingerbreads for making crumbs. Cut the remaining gingerbread into slices approximately 0.5 centimeters thick. The thinner you cut the gingerbread cookies, the better they will be saturated with cream and the more tender the cake will be.

3. STEP 3

   

   Place the sour cream in a deep bowl and beat it at high speed with a mixer until fluffy and thick.

4. STEP 4

   

   Place plastic wrap in a round bottom bowl. To prevent the film from slipping, lightly moisten the bottom and sides of the bowl with water. Lightly brush the bottom with sour cream and place the gingerbread pieces in one layer.

5. STEP 5

   

   Brush the surface of the gingerbread with sour cream.

6. STEP 6

   

   Wash the bananas. Peel one and cut it into thin rings. Place a layer of bananas on top of the gingerbread layer. There is no need to peel and cut all the bananas at once - they may turn black in the air during this time.

7. STEP 7

   

   Coat bananas with sour cream.

8. STEP 8

   

   Continue alternating layers, covering them with cream until everything is finished. The top layer should be gingerbread. Cover the top of the cake with film and put it in the refrigerator for 1-2 hours to soak. But the longer the cake sits, the more tender it becomes.

9. STEP 9

   

   Remove the cake from the refrigerator, invert it onto a board and remove the plastic wrap. Level the surface with a knife. This is what the cake looks like at this stage.

10. STEP 10

    

    Break the previously set aside gingerbread into pieces and grind using a blender. Or put them in a bag and use a masher to turn them into crumbs.

11. STEP 11

    

    Sprinkle gingerbread crumbs over the entire surface of the cake. Press the crumbs with your hands to help them stick to the surface of the cake.

12. STEP 12

    

    Start cooking the glaze. Pour milk into a small ladle or saucepan, add butter, add cocoa, sugar and vanillin, stir. Place over low heat and cook for 5 minutes until smooth.

13. STEP 13

    

    Let the glaze cool slightly and transfer to a piping bag. Or pour into one end of a heavy-duty plastic bag and cut off the end. Decorate the cake with chocolate frosting and fresh mint. Refrigerate for 30 minutes to allow the glaze to set.

14. STEP 14

    

    This is what a gingerbread cake looks like in cross section. Bon appetit!

Comments on the recipe

katyshaa

29.07.2023

5

Interesting recipe and the cake is beautiful and delicious! Thank you! I make no-bake cakes from various cookies. I liked this version of a banana cake made from fish cookies. Very simple!

Natalia M

29.07.2023

4.5

Although I know how to bake cakes and prepare various creams, I really love these prefabricated cakes without baking. I took chocolate and regular gingerbread for a variety of taste and color. Doubled the portion. I added marshmallow pieces to the filling, but it melted a little and flowed. This did not affect the taste, but the cut turned out with smudges) I concluded that it is better to add some dry fillings, such as nuts, to this cake. I didn’t weigh out the sour cream, it was 25%, well whipped. The gingerbread cookies were perfectly soaked in sour cream, but did not become wet. The taste of the cake is not cloying, although I was afraid of it, everything is balanced. After assembling the cake, I put it in the refrigerator overnight, and in the morning I sprinkled it with ground gingerbread and decorated it with icing. The glaze is liquid, I poured it over the cake from a teaspoon. The cake turned out soft, moderately sweet and very tasty.

Accident

29.07.2023

5

I didn’t even think that you could make a cake out of gingerbread, thank you!!! so cute!!!

Faith

29.07.2023

4.7

A very good recipe, most importantly it’s simple and quick to prepare. You can make it quickly, and it will be both beautiful and tasty. You can add different fruits depending on your preference. Every child will like it.

LOLISHNA

29.07.2023

4.8

oh...and we do exactly the same thing only with store-bought dry cakes...it’s probably delicious with gingerbread too..

Guest

29.07.2023

5

A very good recipe, the fact that the ingredients are available and the preparation is elementary is captivating! I love sweets and would love to use your recipe!

Svetlana

29.07.2023

4.7

An excellent dish. Thanks for the step by step photos. By the way, I’ve made a similar cake before, but instead of gingerbread it uses crackers. But the principle is the same: layers, sour cream, fruit. I love these cakes. They are easy to prepare and very tasty!