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:

    1. Prepare the bananas:
      Peel and mash the 2 bananas in a bowl until smooth. Set aside.
    1. 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.
    2. 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.
    3. 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.
    1. 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.
    2. 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.
    3. Layer the bananas:
      Add the mashed bananas to the whipped cream, folding them gently into the mixture.
  1. Assemble the cake:
    Spread the banana cream mixture on top of the caramel and walnut layer.
  2. Chill the cake:
    Place the cake in the fridge for 4 hours to allow the layers to firm up and the flavors to meld.
  3. Serve and enjoy:
    After 4 hours, remove the cake from the fridge. Slice and serve this luscious, no-bake banana cracker cake!
» MORE:  German Chocolate Cake

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