No-Bake Banana, Sour Cream, and Cookie Cake

Cooking method

1. Step 1:

   

   How do you make a no-bake cake with banana, sour cream, and cookies? Gather the ingredients. Any cookies work for this recipe - sweet crackers, any shortbread, oatmeal, or sugar cookies; the main thing is that they're light and crisp. The bananas should be ripe but not too soft. Choose sour cream that's above all tasty, natural, and good-quality, any fat content.

2. Step 2:

   

   First of all, prepare the gelatin. I used the fast-acting kind. If you have another type, follow the package directions. For quick gelatin like mine, pour in 125 ml of boiling water. Stir well until completely dissolved. Set the dissolved gelatin aside for now and work on the cake base.

3. Step 3:

   

   Crumble the cookies with your hands into a large bowl. Make medium-sized pieces - they'll look nice in cross-section.

4. Step 4:

   

   Wash and dry the bananas. Peel them and cut them into pieces the same size as the cookie chunks. I first cut the banana lengthwise into four, then crosswise.

5. Step 5:

   

   Put the bananas in the bowl with the cookies.

6. Step 6:

   

   Make the sour cream frosting. Put the sour cream in a mixing bowl and add the sugar. You can also add vanillin or vanilla sugar to taste. Beat the sour cream with the sugar with a mixer for a couple of minutes. No longer - the goal isn't fluffiness, just dissolving the sugar.

7. Step 7:

   

   Without stopping the mixer, pour in the hot gelatin in a thin stream.

8. Step 8:

   

   The frosting will immediately become very runny - that's fine; the gelatin will still set it. Beat the sour cream with the gelatin for about another minute.

9. Step 9:

   

   Pour the frosting into the bowl with the cookies and bananas. Mix the mixture well with a spoon.

10. Step 10:

    

    Prepare the pan. A springform pan 18-20 cm in diameter is most convenient. It may seem like the cake won't fit in such a small pan, but rest assured - it will. Line the pan with plastic wrap so the cake is easier to remove and the runny frosting doesn't leak out.

11. Step 11:

    

    Pour the cookie-and-sour-cream mixture into the pan and smooth the top with a spatula or spoon. Cover the top of the cake with plastic wrap or a plate. Put it in the fridge until completely set - at least an hour; mine sat overnight.

12. Step 12:

    

    Take the set cake out of the pan and remove the wrap. This is easy - the cake sets beautifully. Decorate it however you like - with berries, fruit, or grated chocolate. Cut the cake into pieces and serve. Enjoy!