Chocolate Banana Cracker Cake

Chocolate Banana Cracker Cake

Table of Contents

Ingredients:

2 ripe bananas

1 tablespoon cocoa powder

60g crackers (about 5-6 pieces, crushed)

70g ghee butter (or regular butter)

80g caramel sauce

40g walnuts, chopped

400ml heavy cream (33%)

Optional: powdered sugar, honey, or condensed milk for sweetness

Zest of 1 lemon (optional)

Directions:

Prepare the bananas:

Peel and mash the 2 bananas in a bowl until smooth. Set aside.

Mix cocoa and crackers:

In a separate bowl, mix 1 tablespoon of cocoa powder with the crushed crackers. This will form a base layer with a nice chocolatey flavor.

Melt the butter:

Heat 70g of ghee or butter until fully melted. Add the butter to the cracker and cocoa mixture and stir well to combine.

Form the base:

Press the cracker mixture into the bottom of a cake tin or dish, smoothing it out to create an even layer. Place it in the fridge for 15 minutes to set.

Prepare the filling:

Pour 400ml of heavy cream into a mixing bowl. Whisk until soft peaks form. Add powdered sugar, honey, or condensed milk to sweeten to your taste. You can also add a little lemon zest for extra flavor.

Add caramel and walnuts:

Once the base has set, spread 80g of caramel sauce over it. Then, sprinkle 40g of chopped walnuts evenly on top.

Layer the bananas:

Add the mashed bananas to the whipped cream, folding them gently into the mixture.

Assemble the cake:

Spread the banana cream mixture on top of the caramel and walnut layer.

Chill the cake:

Place the cake in the fridge for 4 hours to allow the layers to firm up and the flavors to meld.

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Serve and enjoy:

After 4 hours, remove the cake from the fridge. Slice and serve this luscious, no-bake banana cracker cake!

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