Cake of gingerbread and bananas with sour cream

A cake of gingerbread and bananas with sour cream is a recipe that embodies the bold wishes of the hostess. Using three ingredients: gingerbread, bananas and sour cream, you can create an original homemade dessert that will outperform the bakery with its natural ingredients and pleasantly surprise the household. Consider the recipes for making a "miracle cake" at home.

Gingerbread cake with bananas and sour cream

The basis of the cake - gingerbread, cut into pieces, which perform the role of sweet cakes, should be of high quality. Therefore, before you prepare a cake of gingerbread with bananas, carefully consider the choice of this ingredient. Gingerbread should be glazed and soft, as the glaze protects the product from stiffening and affects the shelf life. Preparation of a cake of gingerbread and bananas will not take much time - the finished products are laid out in layers and alternate with sour cream.

Ingredients:

• gingerbread - 550 g;
• bananas - 410 g;
• sour cream - 430 ml;
• sugar - 125 g;
• Vanilla sugar - 5 g;
• black chocolate - 30 g.

Preparation

1. Cut the gingerbread along along three pieces, to get thin plates.
2. Peel the bananas.
3. Work out the preparation of sour cream, whipping the sour cream with the usual and vanilla sugar.
4. Prepared gingerbread should be dipped in sour cream and spread on a plate in even layers, alternating with bananas.
5. Pour the layers of the cake with the rest of the sour cream and place it in the cold for several hours to impregnate.
6. Finish the finished cake with chocolate chips.

Cake of chocolate gingerbreads, bananas and sour cream without baking

Ingredients from the list in this recipe are very caloric, and therefore able to satisfy the hunger for a long time and act as a quick source of energy. The recipe for chocolate cake cake with bananas helps not only to instantly restore strength, but also to cheer up .

Ingredients:

• gingerbreads chocolate - 540 g;
• sour cream - 515 ml;
• sugar - 110 g;
• cocoa powder 95 g;
• chocolate - 25 g.

Preparation

1. Cut gingerbread in three, making horizontal incisions.
2. Whisk the sour cream with sugar and cocoa until a thick, lush mass forms.
3. Peeled bananas, cut into slices.
4. Dip pieces of gingerbread in sour cream and lay them in layers, alternating with bananas.
5. Fill the space between the ingredients with gingerbread cookies.
6. Constantly control the shape of the cake when forming layers.
7. Ready cake sprinkled with chopped chocolate and send for a day in the fridge.