Indulge in the creamy sweetness of this No-Bake Banana Cream Cake—a light yet luscious dessert with layers of buttery biscuit crust and smooth banana filling. Perfect for warm days or when you need a quick, crowd-pleasing treat, this cake requires no oven time and comes together in just over an hour.
Ingredients
Biscuit Crust
200 g (7 oz) biscuits, crushed
90 g (3.2 oz) butter, melted
Banana Filling
3 bananas, mashed
400 ml (13.5 fl oz) heavy cream, whipped to stiff peaks
200 ml (6.7 fl oz) milk
8 g (0.3 oz) agar agar
150 g (5.3 oz) sweetened condensed milk
Directions
1. Prepare the Dish
Grease a 20 x 15 cm (8 x 6 inch) baking pan.
2. Make the Crust
Mix the crushed biscuits with melted butter. Press firmly into the pan to form an even crust. Refrigerate for 15 minutes while preparing the filling.
3. Cook the Base
In a saucepan, whisk together the milk and agar agar. Bring to a boil over medium heat, whisking constantly.
Important: Some agar agar types need soaking first—check your package instructions.
Simmer for 1 minute, then remove from heat.
4. Add Sweetness
Whisk in the condensed milk until fully combined. Let cool slightly (about 5 minutes).
5. Fold in Bananas & Cream
Gently fold the mashed bananas into the cooled mixture. Then fold in the whipped cream until smooth.
6. Assemble
Pour the banana cream filling over the chilled crust. Smooth the top and refrigerate for at least 1 hour, or until set.
7. Serve
Slice and serve chilled. Garnish with banana slices, whipped cream, or a dusting of cocoa powder.
Recipe Notes
see continuation on next page
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