Sour cream banana cream dessert

Delicious cream with only three ingredients. Airy and delicate in consistency cream dessert. You can bake a cake yourself or buy ready-made cakes in the store: sponge cakes, for honey cake, Napoleon, etc. You can also use this cream to lubricate the cakes inside, making a delicious layer of it.

sharlis

Recipe author

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Composition / ingredients

Servings:

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

Step-by-step cooking

Cooking time: 10 min

Step 1:
Sour cream for cream is better to take fat - fat content of 30%, then the cream will turn out thicker and lush. I recommend grinding sugar into powdered sugar - so you don't have to wait for the sugar to dissolve and the cream will come out as airy as possible. I used a blender to grind sugar, but a coffee grinder is also suitable - it will cope faster. Mix sour cream and powdered sugar in a deep container.
Step 2:
Beat the sour cream mass with a mixer for 3 minutes at low speed. We put it in the refrigerator for a while, but in the meantime we will deal with bananas.
Step 3:
Bananas are cleaned and cut into large pieces.
Step 4:
Transfer the bananas to the blender bowl.
Step 5:
Grind them into a pulp for 10 seconds. You can grind it not too finely, if you want the cream to feel the pieces of bananas.
Step 6:
Add the banana mixture to the sour cream. For additional taste and aroma, you can add vanilla.
Step 7:
Beat everything with a mixer again. The cream is ready. This is one of the easiest and fastest cream desserts!

I really liked this cream to taste. I baked a sponge cake on kefir, after baking I cut it with a knife across into 2 parts and smeared both parts with sour cream and banana cream. The cake sample was filmed by the whole family after the cake was well soaked. It turned out incredibly delicious! Now I will cook this cream more often and in some recipes that have regular sour cream, replace it with sour cream banana. It is suitable for the interlayer and for greasing the top of the cake. Freshly prepared cream can be stored in the refrigerator and used the next day. I do not advise using homemade sour cream, since when whipping it can be stratified, forming a serum. It is better to take store-bought sour cream and, as I said, fatter. Unfortunately, I did not find very fatty sour cream in our stores, I took 20%. However, even with such sour cream, the cream came out successful and met my expectations. I advise you to cook!