Dive into the creamy and comforting world of this Banana Bliss Cake, a delightful no-bake dessert that captures the essence of a nostalgic banana shake. This cake is incredibly easy to assemble, requiring only about 20 minutes of preparation. Composed of layers of crushed biscuits mixed with butter and milk, a rich banana filling, and a smooth chocolate ganache topping, this dessert combines simplicity with indulgence in every bite.
Why You’ll Love This:
If you’re a fan of banana desserts, this cake will surely capture your heart. The combination of sweet bananas, creamy filling, and rich chocolate ganache creates a symphony of flavors that’s both refreshing and satisfying. This dessert is perfect for those who love quick and easy recipes that don’t compromise on taste or texture. Its no-bake nature makes it ideal for warm days when you want a delicious treat without the heat of an oven.
Perfect Occasion:
This Banana Bliss Cake is perfect for casual gatherings, potlucks, or as a sweet ending to a family dinner. It’s also a wonderful choice for afternoon snacks or whenever you need a quick dessert that’s sure to impress. The ease of preparation and familiar flavors make it a hit among all age groups, making it a versatile choice for any event.
Decoration Tips:
Garnish the cake with banana slices, a sprinkle of crushed biscuits, or even a drizzle of caramel for added flair. Chocolate shavings or cocoa powder can also enhance the chocolate layer, making the cake as visually appealing as it is delicious. Serve each slice with a dollop of whipped cream to balance the richness of the chocolate ganache.
Ingredients:
- 600 grams of ground biscuits
- 130 grams of melted butter
- 135 ml of milk
- 4 tablespoons of powdered sugar
- 5 tablespoons of sour cream
- 2 chopped bananas
- 400 ml of heavy cream
- 160 grams of dark chocolate
Instructions:
- Combine 300 grams of ground biscuits with melted butter and milk. Mix well and press into a cake mold to form the base.
- For the filling, mix another 300 grams of ground biscuits with powdered sugar, sour cream, and chopped bananas. Blend until smooth. Then fold in 200 ml of heavy cream until the mixture becomes thick and spread it over the biscuit base.
- For the ganache, heat the remaining 200 ml of heavy cream in a saucepan. Add the chocolate and stir continuously until the chocolate is completely melted. Pour the ganache over the filling layer.
- Refrigerate the cake until it sets firmly, allowing the flavors to meld together beautifully.
Enjoy!
