No-Bake Cake with Sour Cream, Banana, and Biscuits

Name: No-Bake Cake with Sour Cream, Banana, and Biscuits
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 340 g Cookies

Delicious, simple, and quick - a treat for any day! No-Bake Cake with Sour Cream, Banana, and Biscuits will save you when you can’t use the oven. Though it’s made from simple ingredients, it’s elegant enough for any festive table.

4.3

(12)

Updated : 10 November, 2025

Easy

More than 1 hour.

Ingredients

340 grams

3

Banana

400 grams

Sour cream

150 grams

Sugar

25 grams

Gelatin

125 milliliters

Water

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

Screen ON

Step 1

Any cookies will work for this recipe - sweet crackers, shortbread, oat cookies, or sugar biscuits - the main thing is that they’re airy and crisp. The bananas should be ripe but not too soft. Choose a tasty, natural sour cream of any fat content.

Step 2

First, prepare the gelatin. I used instant gelatin, but if yours is different, follow the instructions on the package. Pour 125 ml (½ cup) of boiling water over the instant gelatin and stir well until completely dissolved. Set it aside while you prepare the cake base.

Step 3

Crumble the cookies by hand into a large bowl. Break them into medium-sized pieces - they’ll look pretty in the cut.

Step 4

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

Step 5

Add the banana pieces to the bowl with the cookies.

Step 6

Prepare the sour cream mixture. Put the sour cream in a mixing bowl, add sugar, and optionally some vanilla sugar or extract. Beat the sour cream and sugar with a mixer for about two minutes - just until the sugar dissolves, not to make it fluffy.

Step 7

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

Step 8

The mixture will become liquid, but don’t worry - it will firm up as the gelatin sets. Continue mixing for about a minute.

Step 9

Pour the sour cream mixture into the bowl with the cookies and bananas. Stir everything well with a spoon.

Step 10

Prepare the mold - a springform pan (7-8 in / 18-20 cm) works best. Line it with plastic wrap for easy removal.

Step 11

Pour the mixture into the mold, smooth the top with a spatula, and cover it with plastic wrap or a plate. Refrigerate until fully set, at least 1 hour (better overnight).

Step 12

Once set, remove the cake from the mold and peel off the wrap. It will hold its shape perfectly. Decorate as you like - with berries, fruit, or grated chocolate. Slice and serve. Enjoy!