Creamy, Cool, and Utterly Irresistible
Indulge in the sweet simplicity of this No-Bake Banana Cream Cake, a refreshing and satisfying dessert that’s perfect for warm days or quick treat-making. With a crunchy biscuit crust, luscious banana-cream filling, and no oven required, it’s an ideal choice for both beginner and seasoned bakers.
Whether you’re hosting a dinner party or enjoying a cozy night in, this cake is guaranteed to wow guests and satisfy cravings—all in under 90 minutes!
Why You’ll Love This Recipe
✅ No baking required—perfect for hot days
✅ Creamy and dreamy banana flavor
✅ Easy, quick, and made with simple ingredients
✅ Light yet indulgent texture
✅ Customizable with other fruits
Ingredients
For the Biscuit Crust
-
200 grams (7 oz) biscuits, crushed (e.g., digestive, graham crackers, or tea biscuits)
-
90 grams (3.2 oz) unsalted butter, melted
For the Banana Filling
-
3 ripe bananas, mashed
-
400 ml (13.5 fl oz) heavy cream, whipped to stiff peaks
-
200 ml (6.7 fl oz) whole milk
-
8 grams (0.3 oz) agar agar powder
-
150 grams (5.3 oz) sweetened condensed milk
Instructions
1. Prepare the Pan
Grease or line a 20 x 15 cm (8 x 6 inch) baking dish with parchment paper or a light coating of oil.
2. Make the Biscuit Crust
In a bowl, mix crushed biscuits with melted butter until well combined.
Press the mixture firmly and evenly into the bottom of your prepared pan.
Place in the refrigerator to chill for 15 minutes while you make the filling.
3. Cook the Agar Agar Base
In a medium saucepan, whisk together milk and agar agar.
Bring to a gentle boil over medium heat, whisking constantly.
Once boiling, reduce heat and simmer for 1 minute, still stirring.
Note: If using a different form of agar (flakes or bars), follow the package instructions for blooming and dissolving before use.
4. Add Sweetened Condensed Milk
Remove the mixture from heat and whisk in sweetened condensed milk until fully blended.
Let cool for about 5 minutes—it should be warm but not hot before adding the whipped cream.
5. Combine with Bananas and Whipped Cream
In a large mixing bowl, gently fold the mashed bananas into the slightly cooled milk mixture.
Next, fold in the whipped cream using a spatula, just until combined. Avoid overmixing to keep it airy.
6. Assemble and Chill
Pour the banana cream mixture over the chilled biscuit crust. Smooth the surface with a spatula.
Refrigerate for at least 1 hour, or until set and firm to the touch.
7. Serve and Decorate
Slice and serve chilled. Garnish with:
-
Banana slices
-
Whipped cream
-
A sprinkle of cocoa powder
-
Crushed biscuits or nuts for texture
⏱️ Time Breakdown
-
Prep Time: 20 minutes
-
Chilling Time: 1 hour
-
Total Time: 1 hour 20 minutes
️ Servings & Nutritional Info
-
Yield: 8 servings
-
Calories per serving: 320 kcal
Per Serving:
-
Protein: 4g
-
Carbohydrates: 30g
-
Fat: 20g
-
Saturated Fat: 12g
-
Cholesterol: 70mg
-
Sodium: 150mg
-
Fiber: 1g
-
Sugar: 20g
Tips & Variations
Expert Tips
-
Crunchier crust? Add a spoonful of brown sugar to the biscuit mix.
-
Cream stability: Chill the cream and beaters before whipping.
-
Smooth texture: Mash bananas well or blend for extra smoothness.
Flavor Variations
-
Mango Cream Cake: Substitute mashed mango for banana.
-
Tropical Mix: Combine banana with pineapple or passion fruit.
-
Strawberry Twist: Add chopped strawberries to the cream base.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Best served cold.
Serving Ideas
Pair a slice with:
-
Hot coffee or iced espresso
-
A drizzle of chocolate or caramel sauce
-
A spoonful of fruit compote
-
Crushed nuts like pecans or almonds for crunch
This cake makes a perfect finish to summer dinners, brunches, or holiday potlucks—no oven needed, no sweat required.
Final Thoughts
This No-Bake Banana Cream Cake is a beautiful balance of creamy, fruity, and crunchy. It’s quick to assemble, fun to serve, and endlessly customizable. From beginner bakers to banana lovers, this recipe is a winner every time.
Whip it up today and enjoy the cool, creamy goodness! ❄️
Leave a Reply