This tempting dessert from the Little Patisserie is naughty and nice! It’s sweet, creamy and moist thanks to a soaked biscuit bake. We’ve added vanilla, chocolate and a splash of rum for extra fun. This quick and simple no-bake cake is a guilty pleasure. I guarantee you’ll be coming back for more.
No-Bake Banana Heaven Cake
Ingredients
For the cream filling:
- 1 sugar-free vanilla pudding (choose a pudding that requires 500ml milk)
- 15g potato flour
- 80g sugar
- 500ml milk
- 2 tsp vanilla extract
- 250g unsalted butter (at room temperature)
- 20g sugar-free cocoa
For the biscuit base:
- approx. 220g long biscuits (‘cat tongue’ style)
- 2 small bananas (weight with peel circa 250g)
- 1/2 lemon juice
For the soaking mixture:
- approx. 160ml milk
- 60-70ml rum
For the topping:
- 300ml cool, 30% or extra thick double cream
- 1 tbsp icing sugar
- 2 tsp vanilla extract
- 1 tsp cream fix (optional)
- cocoa to sprinkle
Method
- Prepare the pudding
Pour approx. 300ml milk into a saucepan. Add the sugar and place on the hob to boil. Add pudding and potato flour to the remaining milk, then mix well to remove all lumps. Add the milk with pudding and potato flour to the boiling milk and stir well. Once the pudding has boiled, reduce the heat to a simmer and continue to stir for 2 minutes. Remove from the hob, cover with plastic wrap in direct contact and set aside to cool to room temperature.
- Prepare the cream filling
Place the unsalted butter in a bowl, add 2 tsp vanilla extract and whisk it with an electric mixer for around 2–3 minutes. Then add the cooled pudding in 3–4 batches, stirring with an electric mixer at medium speed each time to combine the ingredients.
Divide the cream into two equal parts and add cocoa to one of them.
Mix at medium speed with the mixer until the ingredients are combined.
- Assemble the cake
Mix the rum and milk to make the soaking mixture.
Peel the bananas, cut them into slices and sprinkle with lemon juice. Line a 21cm round cake pan with baking paper across the bottom. Place a layer of biscuits on top. Soak the biscuits with some of the mixture and then smooth the plain cream over the top. Place a second layer of biscuits on the cream and soak them, taking care to make sure they are well soaked. Smooth the dark cream on top. Press a layer of sliced bananas into the cream firmly.
- Make the topping
Whip the cream with icing sugar, vanilla extract and cream fix if desired. Spread over the top of the cake. Dust the top with sifted cocoa and put the cake in the refrigerator overnight.
Take the ready-made cake out of the cake pan carefully. Use a knife to separate the mixture from the edges of the pan and transfer the cake to a plate. The edges of the cake can be smoothed with a spatula.
Enjoy! :)
