No-Bake Gingerbread and Banana Cake

Baking and Desserts | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

No-Bake Gingerbread and Banana Cake

Ingredients

Chocolate Gingerbread Cookies - 14.1 oz
Bananas - 4 pieces
Sour Cream - 17.6 oz

Step by Step guide

Step 1

Slice the gingerbread into pieces about 5 mm thick, set aside the edges to crush them into crumbs later.

Step 2

Cut the bananas into rounds.

Step 3

Line a suitable mold with plastic wrap; any deep plate or small pot will work.

Step 4

Layer the gingerbread at the bottom, preferably close together, then add a thick layer of sour cream, followed by a layer of banana, then more gingerbread, sour cream, and banana, and repeat until the top layer is gingerbread followed by more sour cream. Be generous with the sour cream to ensure the cake is well soaked. Cover the top of the cake with plastic wrap.

Step 5

Place the cake in the refrigerator to soak.

Step 6

After about 6–8 hours, take the cake out of the refrigerator, simply flip it onto a plate, spread a little more sour cream on it, and sprinkle with the prepared gingerbread crumbs.