Quick and Easy No-Bake Banana Cream Cake
A creamy, fruity dessert that requires no oven—perfect for a hassle-free treat.
Ingredients
Biscuit Crust
- 200 g (7 oz) biscuits (crushed)
- 90 g (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 g (0.3 oz) agar agar
- 150 g (5.3 oz) sweetened condensed milk
Construction
1. Prepare the Biscuit Crust
- Mix the crushed biscuits with the melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a springform pan or a deep dish to form an even crust.
- Refrigerate for at least 15–20 minutes to set.
2. Prepare the Banana Filling
- In a small saucepan, mix the milk and agar agar. Heat over medium heat, stirring constantly, until the agar agar dissolves completely. Remove from heat and let cool slightly.
- In a large bowl, combine the mashed bananas and sweetened condensed milk. Mix until smooth.
- Gently fold in the whipped cream, followed by the cooled milk-agar agar mixture, ensuring everything is well combined.
3. Assemble the Cake
- Pour the banana filling over the chilled biscuit crust, spreading it evenly.
- Smooth the top with a spatula.
4. Chill
- Refrigerate the cake for at least 4–6 hours or until fully set.
5. Serve
- Remove from the springform pan, slice, and serve chilled. Garnish with banana slices, whipped cream, or a sprinkle of crushed biscuits if desired.
Variations
- Chocolate Twist
- Add a layer of melted chocolate or chocolate ganache over the biscuit crust before adding the filling.
- Mix cocoa powder into the whipped cream for a chocolate-banana flavor.
- Nutty Delight
- Sprinkle chopped nuts (like walnuts or pecans) into the filling or over the crust for added crunch.
- Tropical Flavor
- Replace bananas with a mix of tropical fruits like mango or pineapple. Adjust sweetness accordingly.
- Coffee Infusion
- Add a teaspoon of instant coffee to the milk for a banana-coffee dessert.
- Coconut Cream
- Substitute part of the heavy cream with coconut cream for a tropical coconut-banana taste.
Tips for Success
- Agar Agar Activation: Ensure the agar agar is completely dissolved in the milk to avoid lumps.
- Firm Crust: Press the biscuit mixture tightly into the pan for a solid base that doesn’t crumble.
- Chilled Tools: Keep bowls and utensils cold when whipping the cream for better results.
- Banana Ripeness: Use ripe bananas for a sweeter and creamier filling.
- Make Ahead: This cake can be prepared a day in advance, making it an excellent option for parties or gatherings.
Enjoy this luscious, no-bake banana cream cake—it’s quick, easy, and irresistibly delicious!