Banana chocolate homemade cake in a plate. Step-by-step recipe with photos. Chocolate banana cake with sour cream

The exquisite and soft taste of chocolate banana cake can decorate not just a family tea party at the kitchen table, but also a luxurious banquet in honor of the holiday. Preparing this delicacy is very simple; it just takes a little time and the right ingredients. The dessert will captivate even a gourmet with its tenderness and pleasant fruity aftertaste.

The secret is in the cakes

To ensure that the taste is not cloying, but soft and melting, it is necessary to make the correct consistency of the dough. Some housewives additionally soak the finished cakes with rum syrup or milk to obtain softness and moisture. But in combination with sour cream they can simply crumble or turn into porridge.

To maintain the fine line between texture and cream layer, the cakes must be allowed to cool and lie in the refrigerator for several hours.

The fruity taste is achieved by adding banana pulp to the dough. You should choose overripe and already blackened fruits for the cakes; they are sweeter and easier to grind into a homogeneous mass without lumps. If you don’t have overripe bananas, you can use regular ones, first caramelizing them in a frying pan, and then grind them for dough.

To prepare you need:

Mix all dry ingredients except sugar in a large bowl. In another bowl, puree the bananas and add yogurt, mix everything until smooth. Beat butter and sugar with a mixer until creamy and fluffy. Separate the whites from the yolks and gradually add the latter, mix everything.

Then you need to combine the oil mixture with banana puree, mix and let it stand in the refrigerator. Then take it out and, mixing the dry mixture, make a molded dough. Beat the egg whites into foam with a mixer and add to the future cake layer. This will make the mixture light in consistency and fluffy.

Pour the dough into the mold and bake at a temperature of 190–200 degrees for approximately 45 minutes, using a dry skewer as a guide. Remove the finished cake from the mold and put it in the refrigerator after cooling.

Dessert cream

There are many options for making the cake softer and giving it a fruity taste. They depend not only on the baked cakes, but also on the cream. For a chocolate cake, the ideal option would be creamy delicate cream.

To prepare you need:

250-300 ml heavy cream.
50 ml thick sour cream.
4 tablespoons of powdered sugar, but you can also use syrup.
2 bananas.

Whip the cream with sour cream and sugar until thick and homogeneous. But do not beat it so that the cream does not curdle. Then cut the banana into small cubes and add to the resulting cream, mix everything.

The sour cream mass comes out dense and melts quickly. And together with cubes of ripe fruit - this is a real pleasure. This is a standard version of banana and chocolate cake cream. Also in confectionery products there are combinations of a creamy base with biscuit dough.

The disadvantages of the cream include:

High fat content and density. But you can dilute this by cutting fruit or adjusting the thickness of spreading on the surface of the cake.
Mawkishness. If you use high-fat cream and sour cream and add sugar, the oily texture will clog the receptors and dull the main taste of the dessert.

Cocoa based mass

An alternative to this would be chocolate banana cream for the cake. It is light and fragrant. It's easy to prepare. For the recipe you will need:

Extra dark chocolate bar.
Low-fat cream - 100 ml.
Butter - 20 gr.
Two bananas.
Mascarpone or grated cottage cheese - 100 gr.
Orange zest (teaspoon)
Cinnamon for flavor. A pinch is enough.

In a water bath, gradually melt the chocolate and add butter. When the mass is homogeneous, pour in a little cream and zest with cinnamon. Stir, let simmer and pour in the rest of the cream. The mixture should be dense and runny. Grind bananas into a pulp and mix with cottage cheese, add chocolate.

Thanks to the cheese, the cream will be airy and not as cloying as its sour cream counterpart. You can add bananas in cubes, but then the texture will be uneven and this will complicate the process of greasing the cakes.

If the mixture turns out to be liquid, then cocoa will help remove excess moisture. To do this, pour a little powder onto the cake and mix into the cream. There will be some bitter notes added to the taste, but the softness of the banana and the tenderness of the cottage cheese will easily neutralize them.

Banana version

Fruit cream is well suited for children's cakes and dietary treats. It is easy to perform; you can choose fruit compositions yourself depending on your taste preferences. Chocolate cake will be an interesting decoration for a home banquet.

To prepare the mass You will need several bananas, approximately 4-5 pieces. The fruits should not be overripe so that the cream lays evenly and does not saturate the fruit.

You will also need:

250 ml low-fat cream.
1 pack of fruit jelly.
Juice of half a lemon.
2 tablespoons of sugar, you can use powder.
50 grams of grated milk or white chocolate.

First, whip the cream and sugar to stiff peaks, add lemon juice and gradually pour in the cooled jelly. Stir and refrigerate for several hours. Then place peeled bananas on the cake, cover the cake with cream in an even layer and sprinkle with grated chocolate.

To make the delicacy soft and tasty, you need to put the finished dessert in the refrigerator for several hours. This will help the cakes to quickly absorb the mass and aroma of bananas.

Certainly, taste is important for a cake, but first the dessert must evoke desire on a visual level, so serving sweets is a key stage of the work.

The standard decoration for chocolate cake with banana cream is glaze. At home and without special equipment, it will not be possible to create a perfectly smooth surface, so you can place banana slices and sprinkle with cocoa powder so that the cake acquires a pleasant matte shade.

If you like the classic design, then the surface is not covered with cream, and the sides are smeared with melted chocolate and rubbed with nuts. This option is suitable if the top cake is not damaged or cracked. By the way, then the taste of the cake will change, because the top layer will not be soaked. This will give the dessert toughness.

It will be interesting decoration with grated chocolate. To do this, pour an even thick layer of grated chocolate over a surface greased with cream. If you choose black, there will be a beautiful contrast with the banana pieces attached to the sides of the sweet.

For those who like soft textures, jelly-shaped decorations are a good choice. To do this, the cake is first placed in the refrigerator for several hours, then taken out and the cooled fruit jelly is poured onto the surface. To prevent the cakes from absorbing moisture, place banana slices on them. The dessert will turn out not just tasty and airy, but also beautiful. The jelly should be poured into the mold so that it evenly covers the surface and does not spread all over the cake.

Can be decorated with chocolate drizzle.

I really liked the chocolate banana cake, the recipe is simple. It seems to me that baking and preparing the cream will take no more than an hour. I’ll definitely try this delicacy, I’ve made cakes without baking, but they taste bland and too sweet.

For my husband's birthday I made a chocolate banana cake, it turned out very tasty. Now I want to try it with jelly filling. I don’t use sour cream, I just make it with bananas, it tastes much better to me and my family loves it too.

I have never been a fan of delicious food, the cult of food is definitely not about me. But I saw this recipe and I want to try it, but I won’t add chocolate, it has a lot of calories.

Attention, TODAY only!

Today is a festive chocolate banana cake for all of you. To be honest, I never get tired of tinkering in the kitchen - I love to cook something, invent something, surprise my husband and my children with something.

The only thing that confuses me is that I always have very, very little time left for this. But all the more pleasant and joyful for me are those rare moments when I retire to the kitchen and cook something like that.

Today we will talk about chocolate cake, which I decided to make using banana curd cream.

My baked goods will not only be tasty, but also healthy - cottage cheese and banana in the dessert will definitely do the trick!

Ingredients

Ingredients needed for chocolate sponge cake:

1.5 cups sifted flour
1 tbsp. cocoa (with a slide)
1 cup of sugar
1 tsp vanilla sugar
10 g baking soda
a pinch of salt
250 ml water
100 ml sunflower oil
15 ml vinegar (9%)

To prepare cottage cheese-banana cream, you should prepare:

250 g cottage cheese
100 ml sour cream
100 ml water
7 g gelatin
170 g powdered sugar
2 bananas
1 package vanilla sugar

For chocolate icing for the cake you need to take:

100 g dark chocolate
50 ml cream

To decorate the chocolate cake:

2 tbsp. almond petals

How to make chocolate banana cake

To prepare the base of our chocolate cake, sift the required amount of flour into a medium-sized container.
Then add sugar to it.
Next, sift some cocoa powder.
Then add a pinch of salt, as well as soda and vanilla sugar.
Well, now mix all the dry ingredients very thoroughly.
At the next stage, add room temperature water to the resulting mixture.
Mix everything well again.
At the very end, add vegetable oil, and after mixing a little, add the specified amount of vinegar.
After carefully combining all the above components, the chocolate cake dough is ready.
We distribute it in an equal layer over the bottom of the springform pan and place it in the oven for about 45-50 minutes at a temperature of 170 degrees.
The finished biscuit must be cooled completely.
To prepare cottage cheese-banana cream, you first need to pour gelatin with water, and then arm yourself with a blender - put cottage cheese and sour cream in a large bowl.
Then add powdered sugar and vanilla sugar.
Finally, chop the peeled bananas.
And beat everything until smooth.
We combine about a quarter of the resulting cream with dissolved gelatin, and then add it to most of the cream and mix - our curd-banana cream for chocolate cake is ready.
Now cut the cooled biscuit into small cubes and place in a large bowl.
Pour curd-banana cream onto the cut biscuit.
And mix everything well with a spoon.
Next, put the resulting mass into a semicircular glass bowl, compacting everything tightly, and place it in the refrigerator to harden for a couple of hours.
Turn the cooled dessert onto a flat plate.
Then melt the dark chocolate with cream in a steam bath and cool it.
We cover our cake with the resulting chocolate glaze, and then sprinkle it with almond petals for decoration.
Cut the finished and decorated chocolate cake with bananas into portions and serve the treat to the festive table.

Cook with pleasure!

The chocolate-banana combination is a win-win. In this cake you will find chocolate banana biscuits, banana mousse, gelatin and egg free chocolate mousse and banana and chocolate crunch. A real holiday for those with a sweet tooth!

The cake is designed for a mold of 17-18 cm. If you need a smaller or larger diameter, you can easily count the ingredients using our service.

Chocolate biscuit with banana

Butter 30 gr
Egg at room temperature 1 pc.
Flour 25 gr
Almond flour 10 g
Powdered sugar 25 gr
Baking powder 3 g
Cocoa 10 gr
Milk 15 g
Glucose syrup – 15 g (you can do without it, but the cakes will be denser)
Salt 1/8 tsp.
Vanilla extract 1 tsp.
Banana 1 piece

Step 1. Melt the butter and leave it hot. Heat glucose syrup and milk in the microwave to 38-40 degrees

Step 2. Sift flour, almond flour, cocoa, baking powder, powdered sugar into a bowl and mix with a whisk. Add salt.

Step 3. Combine egg, vanilla extract, milk and glucose syrup, mix.

Step 4. Add hot oil and immediately pour the resulting mixture into the flour mixture. Using a spatula, stir the mixture until completely combined, without beating.

Step 5. Divide the dough into two 16 cm molds (if not silicone, grease with butter and sprinkle with flour). Place in the refrigerator for 6 hours. This is necessary in order to cool the dough well and obtain the desired structure when baking.

Step 6. Preheat the oven to 175C. Bake for 12 minutes, then place banana cut into slices (2-3 mm) on the surface of the biscuits and bake for another 2-3 minutes. Remove from the oven, cool slightly, wrap in cling film and refrigerate for 6 hours.

Read also Recipe for coconut cake with cheesecake inside

Chocolate mousse

Prepared immediately before assembling the cake.

Dark chocolate 250 gr
Curd cheese at room temperature (cremette, almette, hochland) 60 g
Brown sugar 40 gr
Chilled cream 33-35% 400 gr
Vanilla extract 1 tsp.

Step 1. Melt the chocolate and bring until smooth, stirring constantly. Cool to room temperature.

Step 2. Beat the cream cheese and sugar into a smooth, glossy mass. Without stopping beating, reduce the mixer speed to minimum. Pour in half the cold cream in a thin stream. Beat until the mixture thickens slightly. Then add the second half of the cream and, gradually increasing the speed, beat the mass until it has a good elastic consistency.

Step 3. Add chocolate and vanilla extract. Knead by hand until smooth.

Assembly

photo by Daria Sality

Step 1. Place a 16 cm ring (height 8-10 cm) on a substrate, put acetate film inside.

Step 2. Collect according to the following scheme (from bottom to top):

biscuit with crispy
40% chocolate mousse
banana mousse from the freezer
20% chocolate mousse
biscuit with crispy
40% chocolate mousse

Step 3. Smooth the surface, cover contact with cling film and place in the freezer for a day to stabilize the mousse and the cake as a whole.

Step 4. Move the cake from the freezer to the refrigerator, prepare another half portion of chocolate mousse, and cover the cake with it.

Step 5. Roll truffle balls from the remaining chocolate mousse and roll them in cocoa.

It is better not to prepare the mousse for coating in advance if you want the mousse to lay on the cake as in the photo. Spread the mousse over the frozen cake.

To make the truffles, cool the mousse in a piping bag or with the surface covered, then quickly roll into balls and roll in cocoa. It is more convenient to work with disposable gloves.

At home, prepare a delicate banana cake - with or without baking: chocolate, sour cream, curd. Choose!

flour - 2 cups
sugar - 2 cups
baking powder - 1 sachet
butter - 50 g

butter - 200 gr
condensed milk - 1 can
banana - 2 pcs
sour cream - 250 gr

Filling and decoration:

banana - 1-2 pcs
coconut flakes

Grind the banana in a food processor using the Knife attachment, a grater or a meat grinder.

Separate the whites and yolks. Add to the bowl, add flour, sugar, baking powder, and butter. If you mix with a mixer or a spoon, it is better to melt the butter.

The mixture should look like thick sour cream.

Beat the whites into a strong foam.

Using a spatula, fold the protein foam into the dough.

Transfer to a baking dish and place in the oven at 180 degrees for 50 minutes.

We check readiness with a wooden splinter - it should be dry and clean. Let the baked goods cool.

Beat butter at room temperature with a mixer until fluffy. Add condensed milk and three bananas.

We get a thick and very tasty cream.

Cut the biscuit into several layers. Grease the bottom layer with sour cream or sour cream.

Cut the banana into rings.

Place on sour cream layer.

Apply the sponge cake, grease it with banana cream, and then alternate the cake layers: sponge cake, sour cream, bananas.

The last layer is the sponge cover. Break it straight into the banana cream and mix.

Place this mixture on the cake.

Decorate the cake with coconut shavings.

Recipe 2: banana cake (step by step photos)

This dessert is suitable for a family lunch, a romantic dinner or a reception, and will also appeal to adults and children.

eggs - 3 pcs
banana - 2 pcs
flour - 300 g
sour cream - 200 g
butter - 100 g
sugar - 1 tbsp

To prepare a banana cake, you need to collect the indicated ingredients, and also sift the flour, saturating it with air.

The whites of three eggs must be separated from the yolks and set aside.

In a separate bowl, melt the butter and cool it.

Whisk the yolks, half a glass of sugar and melted butter into an even mass.

Add flour to the mixture and mix thoroughly to break up any lumps.

The resulting mass should form a relatively dense dough, which should be placed in the refrigerator.

Two bananas need to be cut into pieces of approximately the same size.

The sour cream must be mixed with the rest of the sugar and whisked into a fluffy mass. This mixture will serve as the cream of the future cake, so with the help of sugar, citric acid and vanillin it needs to be made palatable and not too sour.

The springform pan must be well greased with oil so that the finished cake can be easily removed.

The dough must be removed from the refrigerator, rolled out, and then evenly distributed in a greased pan.

Place bananas on top of the dough and pour the resulting sour cream on top. After this, the cake is sent to the oven preheated to 180 degrees for 20-30 minutes. Periodically, the cake should be checked for doneness using a toothpick - it should not be raw inside.

The finished cake must be removed from the oven and carefully removed from the mold.

After which the dish can be decorated to taste - in this case, orange slices and grated chocolate were used as decoration. It can also be any other fruit, berries or nuts.

Recipe 3: Chocolate Banana Cake

Chicken egg - 3 pcs
Sugar (+3-5 tbsp for cream) - 200 g
Wheat flour / Flour - 200 g
Milk - 100 ml
Butter - 90 g
Vanilla sugar - 10 g
Salt - 1 pinch.
Instant coffee - 1 tsp.
Cocoa powder (without slide) - 2 tbsp. l.
Baking powder - 1 pack.
Sour cream (fat, for cream) - 500 g
Banana (large) - 2 pcs.

Place the milk over low heat, add coffee and stir constantly until the coffee dissolves. Remove from heat.
Melt the butter.

Beat eggs, sugar, salt and vanilla sugar for 5 minutes.

Add milk and butter to the egg mixture and beat.

Mix flour with cocoa and baking powder, sift into the dough. Mix.

Grease the mold with butter and sprinkle with cocoa. I have a silicone mold, I still lubricate it, I play it safe.
Pour the dough into the mold, bake at 170 degrees for 30-50 minutes. (I take 35 minutes) While the sponge cake is baking, prepare the cream: beat the sour cream with sugar until it is completely dissolved.

Cut the cooled sponge cake into 2-3 layers.

Remove the cap from the top and cut into cubes. (The cubes look large in the photo, but they need to be cut smaller than 1.5x1.5 cm).

Cut the bananas into rings, either thick or thin (depending on your taste; if thick, they will taste better).

Tip: coat the dish on which the cake will be served with cream so that the bottom cake is better soaked.

Coat the bottom and middle layers with cream and layer with bananas, and coat the top layer with cream, but do not add bananas. Grease the edges with cream.

Gently mix the cubes with the remaining cream.

Place the cubes on top of the cake.

Drizzle with glaze as desired. And refrigerate for soaking for more than 3 hours. Ready! Bon appetit!!!
And for the festive table I take 1.5 times more of all the ingredients.

Recipe 4: No-Bake Banana Cake with Cookies

Today I suggest you make a no-bake banana cake with cookies, sour cream and gelatin. Bananas are sold all year round, so you will always have this component of the cake. If you wish, you can replace bananas with any other fruit, but not very watery ones, since the liquid may prevent the gelatin cake from hardening. Choose fruit with firm and fleshy flesh. Fresh strawberries (not frozen), kiwi or seedless grapes are great. I wouldn’t recommend apples or pears, as they are a bit hard, and the cake should be tender and soft.

350 grams of cookies,
200 grams of bananas,
25 grams of gelatin,
180 grams of granulated sugar,
450-500 grams of sour cream.

I break the cookies into medium pieces with clean hands. You can use the most common shortbread cookies: baked milk, butter, Pinocchio or cow. These are approximate types of cookies that are suitable.

I cut the bananas into thin rings and add them directly to the cookies, stirring lightly to get a more or less homogeneous base for the cake.

I dilute the gelatin with water according to the instructions: add hot water. For 25 grams of gelatin - 150 grams of water. This is enough to make it swell. I leave the gelatin in the water for 10-15 minutes until it swells.

I mix sugar and full-fat sour cream, beat with a mixer for 3-5 minutes, after which I add the swollen gelatin and continue to beat the cream.

Pour the whipped sour cream into the cookies and stir so that the sour cream soaks everything thoroughly.

I take a large pan and line it with food foil. I fill the mold with dough and put it in the refrigerator to harden. It’s convenient to prepare the cake in the evening, and in the morning I take it out of the refrigerator ready-made.

I turn the cake pan over and remove the film. It turns out to be a beautiful banana cake with cookies, it has the perfect shape.

I serve the finished cake to the table without a moment’s hesitation.

This is what a finished no-bake banana cake with cookies, sour cream and gelatin looks like in cross-section.

Recipe 5, step by step: banana sour cream cake

Banana cake with sour cream turns out very fragrant and juicy. This banana cake is an excellent addition to your morning tea or coffee.

For the cakes:

2 large bananas.
3 eggs.
5 tbsp. sour cream.
6 tbsp. Sahara.
100g butter or margarine.
2 tsp. baking powder.
Approximately 1.5 cups of flour.

For cream:

zoog sour cream.
1 banana.
4-5 tbsp. Sahara.

Combine eggs, sugar, sour cream.

Whisk.

Pour in melted butter or margarine.

Whisk.

Add flour and baking powder, knead the dough until thick sour cream.

Finely chop the bananas.

And mix thoroughly with the dough.

Divide the dough in half and bake 2 cakes. We bake the cakes in a pan greased with vegetable oil in a preheated oven at a temperature of 180-200g, about 20 minutes.

Making cream. To do this, beat sour cream, sugar and banana in a blender.

Spread cream on the cake layers and sides of the cake. Decorate to taste. I made a banana flower in the center and made petals out of chocolate chips.

Banana cake is ready. Enjoy your tea!

Recipe 6: banana curd cake (step by step)

I bring to your attention a low-calorie and delicious curd cake with bananas and then a step-by-step recipe with photos awaits you. Even if you get carried away and eat a couple of extra pieces of this dessert, it won’t do much harm.

In this recipe, I suggest making a sponge cake for the cake, but if you want, you can make this curd cake with bananas without baking. Instead of a sponge cake, you can make a mixture of cookies and nuts, or you can add nothing at all and you will get a jelly cake with cottage cheese and bananas.

For the biscuit

Eggs – 2 pcs.
Flour – 80 grams
Sugar – 50 grams
Soda – 0.5 tsp.
Baking powder – 0.5 tsp.

For curd and berry soufflé

Cottage cheese – 300 grams
Any berries – 250 grams (blueberries, currants, blueberries, etc.)
Yogurt – 50 grams
Sugar – 3 tbsp.
Gelatin – 10 grams

For the curd and banana soufflé

Cottage cheese – 300 grams
Banana – 2 small
Yogurt – 200 grams
Sugar – 2 tbsp.
Half a lemon
Gelatin – 10 grams

Before we start preparing our sponge cake, let's do some preparation. To do this, you need to turn on the oven in advance and prepare the mold. If the mold is silicone, then you don't need to do anything with it. But the metal mold needs to be greased with oil and sprinkled with semolina or breadcrumbs.

Now you can start preparing the biscuit. Break the eggs into a separate bowl.

Pour sugar into the eggs and beat with a mixer until the mass increases in volume several times and the sugar is completely dissolved.

Add baking powder and soda to the flour and mix.

Pour the flour into the beaten eggs in small portions and stir until smooth.

Pour the dough into the mold and bake at 180C for 10 minutes. You can check the readiness of the cake with a wooden toothpick.

While our biscuit is baking, pour gelatin into a glass.

And fill it with water at room temperature, stir and set aside for swelling. It’s better to pour the gelatin in the same way, in advance.

When the biscuit is ready, remove it from the oven and leave it in the pan until it cools completely.

While the biscuit is cooling, you can prepare the filling from cottage cheese, banana and berries.

Grind the washed berries in a blender until smooth.

Then, grind the berries through a sieve.

Place cottage cheese in a separate bowl. Add sugar.

Grated berries and beat everything with a mixer.

At the end, add yogurt and beat the mixture again with a mixer. Yogurt should be natural, without additives or dyes. If this is not found, it can be replaced with sour cream or kefir. So, the berry mass is ready, now we start preparing the curd mass. The steps are the same as in preparing a soufflé from berries and cottage cheese.

Peel the banana, cut into pieces, pour lemon juice over them and grind in a blender.

Add cottage cheese, sugar, chopped bananas to a separate bowl and beat with a mixer.

Now add the yogurt and mix everything again with a mixer.

Place the gelatin in a water bath and stir constantly until it reaches a homogeneous liquid state so that the gelatin is completely dissolved. But don't boil!

Now, you need to let the gelatin cool a little and then pour half of the gelatin into the banana curd mixture and mix thoroughly.

Pour the second part of the gelatin into the curd and berry mass and mix everything thoroughly.

Place the biscuit in a springform pan.

And pour the curd mass on top in layers: 2-3 tbsp. banana curd mass, top with 2-3 tbsp. curd and berry mass and so on until the cream is completely gone.

Now we put our cake with cottage cheese, bananas and berries in the refrigerator for at least 4 hours so that it completely hardens.

Now you can serve this dessert to the table and treat your loved ones. Bon appetit!

Recipe 7: banana cake with cookies (with photo)

Today I’ll tell you how to make a no-bake cake from cookies with sour cream and banana. I'll take fish cracker cookies, you can use another cookie that you like best. But, I assure you, “Rybki” is the best option.

“Fish” crackers, you can take both salty and sweet. It seems to me that with a saltine cracker, the taste of the cake is even more interesting and tastier (well, this is my personal opinion, try it).

400 g — Fish cracker (or other cookies)
1 glass - Sugar
500 g - Sour cream (preferably homemade, thicker)
200 g - Softened butter
to taste - Vanillin (vanilla sugar)
1-2 pcs - Bananas
30 g for decoration - Chocolate
Confectionery or cellophane film

Place in a deep container: sour cream, vanilla, sugar, softened butter.

Beat with a mixer until we get a homogeneous fluffy mass.

Pour “Fish” cracker into this mixture. Sliced banana into slices or half circles. Mix carefully with a spoon. Let it sit for a little while, about 10 minutes, so that the cracker swells a little and is soaked in sour cream.

Now let's form the cake. Place cling film or cellophane film in a separate bowl or vase to cover the bottom and sides. We put our “cake” mixture here. We tamp a little. And, overnight, in the refrigerator (if you don’t have time, you can leave it for 3 hours).

Let's get it. Turn it over onto a dish or tray. Sprinkle chocolate chips on top.

Ready! It turned out to be an amazingly delicious cake! Invite guests, pour tea or coffee and enjoy. So we whipped up a no-bake cake from cookies with sour cream and banana. Bon appetit!

Recipe 8: Homemade Banana Cake

Banana cake with sour cream according to this recipe turns out very tender, just melting in your mouth. An airy sponge cake combined with bananas and sour cream jelly will not leave any sweet tooth indifferent. To make the cake delicious, be sure to use soft and well-ripened bananas. The cake is ideal for both a family tea party and a festive table.

Biscuit ingredients:

Eggs – 5 pcs.,
Sugar – 1 glass,
Flour - 2 cups,
Vanillin – 1 sachet,
Baking powder – 1 sachet.

Ingredients for sour cream-banana cream:

Gelatin – 25 gr. -30 gr.,
Vanillin – 1 sachet,
Sugar - an incomplete glass,
Sour cream – 600 ml.,
Bananas – 2 pcs.

Ingredients for decorating the cake:

Coconut flakes - approximately 2 tbsp. spoons,
Bananas – 2 pcs.

First, let's bake a sponge cake. Beat the eggs into a bowl. Add sugar to them.

Using a mixer, beat the eggs with sugar into a fluffy foam.

Add vanilla for flavor.

Add a packet of baking powder.

As usual, when preparing biscuits, add flour last. To saturate it with oxygen, it must be sifted through a sieve. Beat the dough with a mixer until smooth.

The thickness of the dough can be seen in the photo.

Grease a springform baking pan with a piece of butter or apply vegetable oil with a brush. The biscuit pan must be placed only in a hot oven.

After the oven has warmed up to 190C, place the mold in it. Bake the biscuit for 20-25 minutes. At the end of baking, be sure to check its readiness with a match. Remove the finished biscuit from the mold and let it cool. As you can see, the sponge cake turned out fluffy.

While it cools, prepare sour cream jelly. Pour a packet of gelatin into a cup or glass. Fill with hot water. Stir. After the gelatin has dissolved, to cool it faster, place the cup in a bowl of cold water.

Place sour cream in a bowl.

Add a packet of vanillin to the cream.

Add sugar. You can adjust its quantity at your discretion.

Pour in the cooled gelatin.

Beat the sour cream with a mixer.

Cut the biscuit into pieces measuring 2 by 2 cm.

Cut the bananas into cubes. Cut two bananas into slices. They will be used to decorate the cake.

Place pieces of biscuit and bananas in a bowl with sour cream jelly. Stir with a spoon. The sponge cake pieces should be completely covered with cream.

Place the cake base into a mold. Smooth the top of the cake into an even layer using a pastry spatula.

Decorate the cake with banana slices, placing them tightly next to each other.

Place the cake pan in the refrigerator for 5-7 hours for the jelly to harden. Of course, it is best to bake this banana cake in the evening so that it is completely ready in the morning. After this time, open the cake pan. Transfer it to a plate. Sprinkle with white coconut. Cut the finished banana cake, the step-by-step recipe for which we have reviewed, into pieces and serve. Enjoy your meal.

Recipe 9: tender and delicious banana cake

Bananas 2 pcs
Chicken egg 2 pcs
Sour cream 2 tbsp
Margarine 50 g
Premium wheat flour 150-170 g
Walnuts 80 g
Condensed milk 1 can
Butter 1 pack
Sugar 120 g
Baking powder 1 sachet

Break eggs into a bowl.

Add sugar.

Add sour cream.

Beat with a whisk.

Melt the margarine.

Pour margarine into the dough.

Add mashed bananas with a fork.

Add chopped nuts.

Add flour and baking powder, mix.

Bake at 190 degrees for 40 minutes.

Cool, cut into two parts, trim the edges.

Grind the trimmings in a blender.

For the cream, mix soft butter and condensed milk.

Beat with a mixer.

Spread the cream on the cake.

Sprinkle with nuts and crumbs.

Cover with the second cake layer.

Cover the entire cake with cream.

Decorate with crumbs.

Recipe 10: Banana Heaven Cake with Cookies

Banana Paradise Cake is a very tasty cake that even a child can make.

Chocolate cookies – 250 grams
Bananas – 700 grams
Butter – 150 grams
Banana yogurt – 150 grams
Cream with a fat content of at least 30% - 400 grams
Vanilla sugar – 10 grams
Sugar – 4 tablespoons
Cocoa powder – 20 grams

Grind 250 grams of chocolate cookies. You can mince it, grind it in a blender or use a rolling pin.

Add 150 grams of soft butter to the crushed cookies. Mix well.

On the plate on which we will serve the cake, place a ring from a springform baking pan with a diameter of 26 centimeters. Place the prepared cookies inside the ring, level it and place in the refrigerator for at least one hour.

Peel 700 grams of bananas, cut off the tail and cut in half. Place the prepared bananas on top of the cookies in an even layer.

Fill with banana yogurt, we will need 150 grams of banana yogurt.

To 400 grams of cold cream, with a fat content of at least 30%, add 10 grams of vanilla sugar and 4 tablespoons of granulated sugar. Beat until you get a thick and fluffy buttercream. Don't interrupt!

Melt-in-your-mouth, fragrant, delicate chocolate sponge cake and sunny, ripe, sweet bananas - a divine combination that hardly anyone can resist. Treat yourself to chocolate madness, sweet chaos, and banana euphoria by making a chocolate banana cake using one of these recipes.

To please yourself and your loved ones with such a tempting delicacy, you don’t have to be a pastry chef and suffer at the stove baking cakes. Now you will learn how to make a no-bake chocolate banana cake in just 20 minutes.

You will need:

500 g gingerbread (we use chocolate);
380 g condensed milk (can be boiled);
2 bananas;
40 g whole milk;
1.5 packs of butter;
100 g regular sugar;
40 g cocoa powder;
50 g of nuts (any - peanuts, walnuts, almonds, hazelnuts).

Step-by-step preparation:

We already have the base of the cake, gingerbread. There is no need to bake anything. Therefore, let’s immediately start preparing the cream for the layer. Take softened butter fat, beat it with a mixer, adding condensed milk with a tablespoon. We don’t pour out the whole jar at once, but in portions. We continue the process until we get a homogeneous fluffy mass.
Using a thin sharp knife, cut each gingerbread lengthwise into two halves.
Chop bananas into slices.
Let's move on to assembling the cake. Lay out a layer of chocolate gingerbread, coat it with cream, then place an even row of bananas. Cover the top with a second gingerbread layer.
We repeat the design of the product until the prepared components run out.
The cake is assembled. All that remains is to decorate. Let's prepare the icing to cover the cake. To do this, place half a stick of butter in a saucepan, add 40 g of milk, add regular sugar and cocoa.
Turn on low heat and, constantly stirring with a spoon, simmer it all. The main thing is not to let the mixture boil.
Gently pour the shiny chocolate glaze over the top of the treat. You can finish the decoration here or sprinkle with more nuts, coconut shavings, etc.
Now we put the cake in the refrigerator so that the glaze hardens and the cakes are soaked in cream. Serve after 4-5 hours.

If you don’t have time to wait for the cake to sit, take note of one trick. Before creating a layer of gingerbread, dip each one in warm milk or cocoa. Then the sponge cake will already be moist, and the cake will be ready to eat immediately after assembly.

With sour cream

If you are not a fan of buttery, sugary desserts, try baked goods with sour cream. Here is an interesting version of chocolate cake with bananas, where such cream is used as a layer.

You will need:

3 eggs;
1 cup + 5 tbsp. l. white sugar;
200 g premium wheat flour;
100 ml milk;
90 g butter;
1 g vanillin;
2 tbsp. l. cocoa;
1 tsp. baking powder;
600 g fat sour cream;
2-3 large bananas;
1 tbsp. l. lemon juice.

Step-by-step preparation:

Break the eggs into a bowl, add one glass of simple white sugar and a packet of vanilla. Bring the products with a mixer to a foamy state.
Pour milk into the resulting mass, add cut melted butter into pieces. Next we send in sifted high-quality white wheat flour, baking powder and cocoa. Mix everything.
Turn on the oven and wait until it warms up to 180 °C. Place the liquid chocolate dough in a refractory pan and bake for 30-40 minutes.
While the crumpet is preparing, let's make the cream. Mix sour cream with five tablespoons of sugar and lemon juice.
We take the biscuit out of the oven, wait for it to cool, and divide it into three parts.
Peel the bananas and cut them into rings 3 mm thick.
Assembling the cake. Coat the bottom cake with sour cream and add a banana layer. We also cover it with a sweet composition.
We place the next crumpet on top.
Chop one half of the third product into cubes (about 1 cm in size). Mix these pieces with sour cream and bananas. Spread the mixture onto the second cake layer.
Grind the second part of the cake into small pieces - they will be useful for decorating baked goods.
Coat the sides of the cake with the remaining cream and sprinkle the cake with crushed biscuit crumbs.

The dessert turns out moderately sweet. If desired, the amount of sugar in the cream can be increased.

Mousse dessert

Nowadays a very popular trend in the field of modern desserts is airy and light, like clouds, like foam, melting in the mouth mousses. Be on trend - try making chocolate banana mousse cake.

You will need:

bananas – 3 pcs.;
cookies (crumbly sugar) – 200 g;
sour cream (20% fat) – 400 g;
butter – 80 g;
gelatin – 10 g;
milk (can be replaced with water) – 60 ml;
regular sugar – 100 g;
chocolate (bitter) – 100 g.

Step-by-step preparation:

Before starting the main process, soak the gelatin in 60 ml of slightly warmed milk (or water).
Finely break all the cookies. A rolling pin or blender will help with this activity.
Melt a piece of butter until liquid and add to the cookies. Mix.
Line the bottom of the baking dish with the resulting crumbs and compact the mixture. It is better to cook in a springform container - it will be easier to remove the cake from it without damaging the product.
Take gelatin, if it is already swollen, heat it over low heat.
Turn bananas into puree. Once again the blender comes to the rescue.
Melt a bar of dark chocolate (without additives or fillers) in the microwave or in a water bath.
Add sugar to sour cream and beat until it dissolves.
Add liquid chocolate, mashed bananas and gelatin mixture. Mix everything thoroughly.
Pour banana-chocolate mousse on top of the cookie base.
Place the mixture in the refrigerator to allow the dessert ingredients to harden.
After 2 hours, release the cake from the mold and decorate the treat.

You can decorate with anything - as much as your imagination allows. As ideas: pieces of black tiles, cookies, marmalade, confectionery sprinkles, nuts, chocolate drops, fruits, topping.

Chocolate cake with banana layer

This cake will not only surprise you with its excellent taste, but also with its appearance. Everyone will be delighted to see whole bananas cut open. The recipe for this confectionery miracle will definitely interest your girlfriends.

You will need:

For the test:

2 bananas;
180 g flour;
3 tbsp. l. cocoa powder;
1 tsp. baking powder;
0.5 tsp. salt;
1 g vanillin;
130 g butter;
3 eggs;
1 cup of sugar;
120 g yogurt (without fillers or flavorings).

For cream:

100 g chocolate (from 70% cocoa);
100 ml cream (10% fat);
20 g butter;
2 bananas;
200 g of fresh cottage cheese (at least 9% fat content);
3 tbsp. l. regular sugar.

Step-by-step preparation:

Mix all the dry ingredients of the future biscuit in a spacious bowl, but do not touch the sugar yet.
Puree the bananas (with a fork, blender or grater).
Add yogurt and stir until smooth.
Now beat the butter and sugar with a mixer. The result is a creamy paste into which we place only the yolks of the eggs. Beat again, then add banana puree, mix everything, put the mixture in the refrigerator.
After half an hour, we take out this mass and continue working with it. While kneading, add the dry ingredients little by little.
Using a mixer, create a fluffy consistency from egg whites and add it to the dough. Mix carefully, trying not to create too much foam.
Turn on the oven to warm up. We need a temperature of 200 °C.
Pour the dough into a round mold with a diameter of 18-20 cm. Bake for 40-50 minutes.
Cut the cooled cake lengthwise into 2 parts with a thin knife.
Let's move on to the cream. Break a bar of good dark chocolate into small pieces and melt it with butter in a water bath.
As soon as parts of the bitter component dissolve, add cream and regular sugar. Simmer the mixture over low heat until the white crystals dissolve.
Mix the whole mass with cottage cheese. The result is a dense cream that can hold its shape. We put it in the refrigerator for 30 minutes to make it easier to work with.
Let's start assembling the cake. Coat the first donut with the sweet mixture.
Place 2 whole bananas on top. We hide them under a cream fur coat.
Cover with the next layer of cake, process again with the lush mixture, and decorate to your liking.
Place the cake in the refrigerator for 3-4 hours. It should be thoroughly soaked.

The result is a moist, heavy, doubly rich chocolate dessert, since bananas and black bar crumbs are present in both the layer and the sponge cake.

Cooking in a slow cooker

If you are the happy owner of a multicooker, take note of this recipe. Chocolate banana cake bakes in it in one, two, three times!

You will need:

For the test:

cocoa – 4 tbsp. l.;
eggs – 3 pcs.;
sugar – 200 g;
milk – 1 glass;
vegetable oil – half a glass;
flour - one and a half glasses;
baking powder - 1 sachet;
vanillin – 1 g.

For cream:

banana – 2 pcs.;
sugar – 200 g;
full-fat sour cream – 450 g.

Step-by-step preparation:

Beat the eggs with a mixer for three minutes along with regular white sugar.
Add milk and vegetable oil (unflavored) to them. Mix.
Combine flour with vanilla, cocoa powder and baking powder.
We place the bulk ingredients into the liquid mass, bring the dough to a homogeneous state, and then pour it into the multicooker mold.
Cook covered in the “Baking” mode for 60 minutes, then cool the biscuit.
Next, let's make the cream - beat 450 g of 20% sour cream with sugar.
Finely chop the bananas into cubes or slices. You can even make puree.
Set aside some of the sour cream to coat the cake. Combine the remaining composition with pieces of sweet fruit.
Let's return to the biscuit. If it has already cooled down, cut it into two unequal parts in a 1:2 ratio.
We take out the middle from the larger component, leaving the walls intact, to form something like a bowl.
Break the crumb into small pieces or cut with a knife. Mix this biscuit with sour cream and banana cream.
Place the resulting mass in a makeshift bowl and cover with the second cake layer on top.
The cake is almost ready. All that remains is to grease it with the remaining cream and decorate it to your taste.

This dessert can be made even more chocolatey by placing a melted bar or cocoa in the cream. By the way, instead of bananas, pineapples or cherries would look great in this cake.

Delicious kefir cake

If you add kefir to a chocolate sponge cake, the dough will become moist and heavy, reminiscent of a brownie. Here's a recipe for a simple, effective and uncomplicated, but amazingly delicious chocolate-banana kefir cake.

You will need:

For the test:

300 ml kefir;
1 cup of sugar;
2 eggs;
35 ml vegetable oil;
2 tbsp. l. cocoa;
1 tsp. soda;
2 tbsp. flour;
2 bananas;
vanillin on the tip of a knife;
0.5 tsp. salt.

For cream:

200 g butter;
1 can of condensed milk;
vanilla to taste.

Step-by-step preparation:

Beat eggs with sugar. We do not use a whisk, but a mixer. We need strong, thick, white foam.
Put soda in kefir. We are waiting for the bubbles to start.
After this, pour the product into the eggs, add 35 ml of refined vegetable oil. Beat everything again with a mixer.
Add cocoa and flour. We no longer use the device, but knead the dough with a whisk, achieving a smooth, shiny, homogeneous structure. The resulting mass will seem liquid and will spread.
Place the dough in the oven to bake. Don't forget to preheat it to 180 degrees. Check the degree of readiness with a wooden toothpick. If it comes out of the biscuit dry, it means it is ready.
Divide the cooled biscuit into 3 layers.
Let's move on to the cream. Add vanillin to the melted butter and begin to beat with a mixer, gradually adding condensed milk. Stop as soon as you get the consistency and sweetness to your taste.
We cut bananas with wheels.
Take the first cake layer, coat it with buttercream, and spread the bananas in an even layer. Place the second donut on top and repeat the steps. If desired, you can soak the sponge cake in sweet syrup to make it more moist.
Cover the entire cake with cream. Let's decorate.

The recipe contains classic butter cream with condensed milk. But you can be original and cook it with your favorite layer. For example, a fluffy composition based on cottage cheese or mascarpone cheese would be good.

From ready-made cakes

If you don’t want to bother with baking sponge cakes or don’t have time to wait for the cakes to cool, buy ready-made ones at the store. And from this recipe you will learn the secret of a delicious chocolate cream that will turn factory-made products into a real culinary masterpiece.

You will need:

3 ready-made sponge cakes;
4 bananas;
250 g regular sugar;
2 tbsp. l. cocoa;
400 g milk;
pack of butter;
50 g chocolate;
30 g flour;
2 yolks;
2 tsp. cognac

Step-by-step preparation:

First, divide the eggs into whites and yolks.
We don’t take all the sugar, but only 200 g. Mix it with flour and cocoa.
Add egg yolks and milk to this bulk mixture. Brew over moderate heat, stirring constantly.
When the mixture heats up, add broken chocolate into it. We are waiting for it to dissolve and begin to thicken. Turn off the stove.
Add softened butter fat to the hot cream base, mix and wait for it all to cool.
We make the impregnation for the cakes. Dissolve the remaining sugar in 100 g of water, add cognac to the syrup.
Peel the bananas and cut into slices.
Sprinkle all the cakes with impregnation, spread them with cream and cover them with a layer of bananas. We stack the donuts on top of each other.
We made a great cake. We decorate it according to our preference. It can be cream, biscuit crumbs, any glaze, etc.

By the way, it’s a great idea to coat such a cake with chocolate paste.

Have a cozy tea party!