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Sour cream banana cream dessert

Sour Cream and Banana Cream (Dessert)

A delicious cream made from just three ingredients. An airy, delicate cream dessert. You can bake a cake yourself or buy ready-made layers at the store: sponge, honey-cake, Napoleon, and so on. You can also spread this cream inside pastries to make a tasty filling.

sharlis

Recipe author

Composition / ingredients

Servings:

Sour cream

500

Sugar

180

Bananas

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 2 g

Fats 26 % 10 g

Carbohydrates 69 % 27 g

205 kcal

GI: 7 / 26 / 67

Cooking method

Cooking time: 10 min

Step 1:

It's best to use full-fat sour cream — 30% fat — so the cream comes out thicker and fluffier. I recommend grinding the sugar into powdered sugar — that way you don't have to wait for the sugar to dissolve and the cream turns out as airy as possible. I used a blender to grind the sugar, but a coffee grinder works too and does it faster. Mix the sour cream and powdered sugar in a deep bowl.
Step 2:

Beat the sour cream mixture with a mixer for 3 minutes on low speed. Put it in the refrigerator for a bit while we deal with the bananas.
Step 3:

Peel the bananas and cut them into large pieces.
Step 4:

Transfer the bananas to a blender.
Step 5:

Blend them into a purée for about 10 seconds. You can leave it a little chunky if you want to taste pieces of banana in the cream.
Step 6:

Add the banana mixture to the sour cream. For extra flavor and aroma, you can add some vanilla.
Step 7:

Beat everything with the mixer again. The cream is ready. This is one of the easiest, fastest cream desserts!

I really loved the flavor of this cream. I baked a kefir sponge cake, cut it in half horizontally with a knife after baking, and spread both halves with the sour cream and banana cream. The whole family was clamoring for a taste once the cake had soaked through nicely. It turned out incredibly delicious! From now on I'll make this cream more often and swap it in for regular sour cream in some recipes. It works as a filling layer and for coating the top of the cake. Freshly made cream can be stored in the refrigerator and used the next day. I don't recommend using homemade sour cream, because it can separate when whipped and release whey. It's better to use store-bought sour cream and, as I said, the fattier the better. Unfortunately, I couldn't find very high-fat sour cream in our stores, so I used 20%. Even so, the cream came out great and met my expectations. I recommend giving it a try!