No Bake Banana Chocolate Cake
This is the best quick cake you're going to make! It has three layers: graham crackers crust, banoffee cream, and chocolate ganache on top. What's there not to like, right?!
Equipment
- 1 springform pan
- 2 heavy-bottomed pots
Ingredients
Crust
- 10.6 oz graham crackers
- 3.5 oz butter
- ¼ cup milk (or more if needed)
Banoffee Layer
- ⅚ cup heavy cream
- 1 cup sugar
- 2 bananas (large)
Chocolate Ganache
- 1¼ cups heavy cream
- 14 oz chocolate (7 oz dark chocolate + 7 oz milk chocolate)
Instructions
Making the Crust
- Blend graham crackers in a food processor. Add melted butter and combine.
- Add some milk to achieve a texture similar to Play-Doh. It needs to be easy to shape, but not stick to your fingers.
- Transfer it to the springform pan and mold it, on the edges, as well. I usually go about an inch up, so it can act like a little basket for filling. I always place the parchment paper on the bottom, so I can slide it off easily.
- Place it in the fridge while working on the rest of the cake.
Making the Banoffee
- Place sugar in a heavy-bottomed pot and let it melt over medium heat. The bottom layer will turn to syrup, so just give it a stir to combine everything.
- From the moment the sugar starts to melt to the finished product, it will take about 5 minutes. Now that all the sugar melted, it’s time to add heavy cream.
- Add room temperature or slightly warmed cream in the melted sugar. It needs to be simmering constantly and you can't remove it from the stovetop when pouring heavy cream.
- At this point, the sugar will harden, like a big block of crystals, but that’s okay, just keep mixing. In a few seconds, you will notice the sugar starts to melt again.
- Whisk it all the time while simmering until you’re satisfied with the consistency, it should be a bit runnier than the pancake batter.
- Leave the caramel to the side while you slice the bananas. Combine them until all the slices are coated in cream. Transfer them to the crust, even them with a spatula, and return back to the fridge.
Making the Chocolate Ganache
- Bring the heavy cream just below boiling point and remove it from the stovetop. Add the fragmented chocolate and give it a whisk.
- Leave it a few minutes and stir again, it should already be mostly melted. I like to mix it a bit longer to make sure everything is perfectly combined. The ganache should be silky without lumps of chocolate or white stains from heavy cream.
- Arrange the ganache with a spoon carefully and toss the cake back to the fridge for 4 hours minimum and it’s ready to eat! Enjoy!
Notes
Recipe Alteration Ideas
- Add some raspberries to freshen it up!
- Ditch the caramel and add a bit of instant pudding or starch to dense up the texture.
- Try this recipe with an orange layer instead.
- For white chocolate lovers – just replace it in the same ratio, and you’ll have a beautiful white cake. I would definitely pair it with coconut and almonds!
Nutrition
Serving: 1servingCalories: 558kcalCarbohydrates: 62gProtein: 5gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 65mgSodium: 237mgPotassium: 260mgFiber: 3gSugar: 43gVitamin A: 835IUVitamin C: 2mgCalcium: 64mgIron: 2mg