Gingerbread Cake with Bananas and Sour Cream
Wonderfully delicious, very simple, quick, easy, and festive! You can make this no-bake gingerbread cake with bananas and sour cream in 30 minutes. It only needs time to soak. This is a super easy cake that even a child can make. You can fill it with any fruits, berries, or dried fruits.
Updated : 08 April, 2026
Easy
More than 1 hour.
Ingredients
Cake
300 grams
Gingerbread
350 grams
Sour cream
2
Banana
to taste
Mint
Glaze
to taste
Vanillin
1 tablespoon
Sugar
1 teaspoon
Cocoa
1 tablespoon
Milk
1 teaspoon
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make gingerbread cake with bananas and sour cream? Prepare all the necessary ingredients. You can use sour cream of any fat content, but it is better if it is thick. It should be natural and of good quality. If the sour cream seems too thin, place it into cheesecloth folded in several layers and hang it in a cool place for 2-3 hours. The excess liquid will drain off, and the sour cream will become thicker.
Step 2
You can use plain, chocolate, or nut gingerbread cookies - it all depends on your preference. The main thing is that they are fresh, because the flavor of the cake will depend directly on them. Set aside 2 cookies to make crumbs later. Cut the remaining gingerbread cookies into slices about 0.5 centimeter thick (about 1/4 inch). The thinner you slice them, the better they will soak up the cream and the more tender the cake will be.
Step 3
Transfer the sour cream to a deep bowl and beat it with a mixer on high speed until it becomes thick and fluffy.
Step 4
Line a round-bottomed bowl with plastic wrap. To keep the wrap from slipping, lightly moisten the bottom and sides of the bowl with water. Spread a little sour cream over the bottom and arrange the gingerbread pieces in a single layer.
Step 5
Spread sour cream over the surface of the gingerbread.
Step 6
Wash the bananas. Peel one banana and cut it into thin rounds. Arrange a layer of bananas over the gingerbread layer. Do not peel and slice all the bananas at once, because they may darken in the air.
Step 7
Spread sour cream over the bananas.
Step 8
Continue alternating the layers and spreading them with cream until everything is used up. The top layer should be gingerbread. Cover the top of the cake with plastic wrap and place it in the refrigerator for 1-2 hours to soak. But the longer the cake sits, the more tender it becomes.
Step 9
Take the cake out of the refrigerator, turn it out onto a board, and remove the plastic wrap. Trim the surface with a knife.
Step 10
Break the gingerbread cookies you set aside earlier into pieces and crush them with a blender. Or place them into a bag and crush them into crumbs with a masher.
Step 11
Cover the entire surface of the cake with the gingerbread crumbs. Press the crumbs gently with your hands so they stick better to the surface of the cake.
Step 12
Start making the glaze. Pour the milk into a small saucepan, add the butter, cocoa, sugar, and vanilla, and stir. Place over low heat and cook for 5 minutes until smooth.
Step 13
Let the glaze cool slightly and transfer it to a piping bag. Or pour it into one corner of a sturdy plastic bag and cut off the tip. Decorate the cake with the chocolate glaze and fresh mint. Place it in the refrigerator for 30 minutes so the glaze can set.
Step 14
This is what the gingerbread cake looks like when sliced. Enjoy your meal!
Author note
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