Description
This no-bake banana and condensed milk cake is a quick and easy dessert, perfect for when you crave something sweet without turning on the oven. Layers of ripe bananas, biscuits, and a creamy condensed milk filling create a rich and satisfying treat.
Ingredients
Units
Scale
For the cake:
- 4–5 ripe bananas, sliced into thin rounds
- 1 can (397 g / 14 oz) sweetened condensed milk
- 1 cup (240 ml) heavy cream, whipped to soft peaks
- 1 teaspoon vanilla extract
- 300 g (10 oz) digestive biscuits or graham crackers
For garnish (optional):
- Grated chocolate or cocoa powder
- Crushed nuts
- Whipped cream
Instructions
- Prepare the filling:
- In a bowl, gently fold the condensed milk into the whipped cream. Add the vanilla extract and mix until smooth. Set aside.
- Assemble the cake:
- In a 9×9-inch (or similar) dish, spread a thin layer of the cream mixture on the bottom.
- Add a layer of biscuits or graham crackers over the cream.
- Spread a layer of the cream mixture over the biscuits, then top with a layer of banana slices.
- Repeat the layers (biscuits, cream, bananas) until all the ingredients are used, finishing with a layer of cream on top.
- Chill the cake:
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results. This allows the biscuits to soften and the flavors to meld together.
- Garnish and serve:
- Before serving, garnish with grated chocolate, cocoa powder, crushed nuts, or whipped cream if desired. Cut into slices and serve chilled.
Notes
- For extra flavor, drizzle the banana slices with a little lemon juice to prevent browning and add a subtle tang.
- You can replace the biscuits with ladyfingers or sponge cake for a softer texture.
- Leftovers can be stored in the refrigerator for up to 3 days.