No bake Banana cream biscuits cake recipe 

Ingredients:

Biscuit Crust:

 

• 200 grams (7 oz) biscuits (crushed)
• 90 grams (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 grams (0.3 oz) agar agar
• 150 grams (5.3 oz) sweetened condensed milk

 

Directions:

1. Prepare the mold: Grease a 20 x 15 cm (8 x 6 inch) baking dish.

Make the biscuit crust:

1. Combine the crushed biscuits with melted butter and press the mixture firmly into the bottom of the prepared pan.
2. Refrigerate for 15 minutes while you prepare the filling.

Prepare the banana filling:

1. In a saucepan, whisk together the milk and agar agar. Bring to a boil over medium heat, whisking constantly.

 

Important Note:

1. Agar agar is a vegetarian gelatin substitute. Be sure to follow the package instructions for proper blooming or dissolving, as some varieties may require soaking before using.
2. Once boiling, reduce heat and simmer for 1 minute, whisking constantly.

 

Whisk in condensed milk: Remove the pan from heat and whisk in the condensed milk until fully combined. Let the mixture cool slightly (about 5 minutes).

Fold in bananas and cream:

In a large bowl, gently fold the mashed bananas into the cooled agar agar mixture.

Then, fold in the whipped cream until just combined.

 

Pour filling and chill: Pour the banana cream filling over the chilled biscuit crust. Smooth the top and refrigerate for at least 1 hour, or until set.

Serve and enjoy! Slice and serve your no-bake banana cream cake chilled. Decorate with additional banana slices, whipped cream, or a sprinkle of cocoa powder, if desired.

Prep Time: 20 minutes | Setting Time: 1 hour | Total Time: 1 hour 20 minutes

 

Kcal: 320 kcal | Servings: 8 servings