Easy No-Bake Banana Pudding Cake
Ingredients
Cookie base
- 250 g crunchy butter cookies
- 100 g melted butter
- 1 pinch cocoa powder
- 1 pinch cinnamon
- 5 medium bananas
Pudding filling
- 1 packet vanilla pudding powder
- 80 g sugar
- 300 ml milk
- 200 g crème fraîche
Cream topping
- 200 g heavy cream
- 1 packet whipped cream stabilizer
- 1 packet vanilla sugar
- 70 g chocolate block
Preparation
Set a cake ring to 26 cm diameter and place on a cake board. For the cookie base, put the butter cookies in a freezer bag, seal and crush into small crumbs with a rolling pin. Mix the melted butter with the cookies, then stir in cocoa powder and cinnamon.
Place the cookie base on the cake board and press firmly with a spoon. Peel the bananas and cut horizontally in half. Cover the entire cookie base with the banana halves.
For the filling, mix the vanilla pudding powder with sugar and four tablespoons of cold milk until smooth. Pour the remaining milk into a small pot and heat. Once the milk boils, stir in the prepared pudding powder and bring to a boil while stirring.
Pour the cooked pudding into a bowl and cover the surface with plastic wrap. Let cool for about 1 hour. Mix the cooled pudding briefly and stir in the crème fraîche. Spread the pudding cream over the bananas.
For the topping, mix the cream with whipped cream stabilizer and vanilla sugar and whip until stiff. Spread the whipped cream over the pudding cream and grate the chocolate block over the top. Chill the cake with the ring for 5 hours. Remove the cake ring and serve the cake cold. The cake yields about 12 pieces.
