Cake with bananas and condensed milk: recipes and cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Cake with condensed milk and bananas - a dessert that is loved by many. There are enough recipes and recommendations on how to cook it. But we will focus on two options: how to make no-bake and how to make a classic biscuit cake.

Recipe difference

So what's the difference? The answer is very simple: it's all about the foundation. Banana and condensed milk cake without baking is made on a layer of cookies. The classic recipe calls for sliced biscuits.

What can I substitute for bananas?

Cookie, condensed milk and banana cake is definitely good. But many may think that such a dessert is too sugary. Of course, children will be delighted with bananas. But for adults, you can make a kiwi cake. Their slightly sour taste goes well with sour cream.

If bananas darken

For many housewives, aesthetics are extremely important. Therefore, bananas, which tend to darken, may seem ugly in the layer of the cake. In this case, dessert cream is quite possible.cook separately, lightly tinting it with a spoonful of cocoa. Such a touch will add beauty to the shade and make the taste more complex and pleasant. However, it is worth remembering that this trick will not work with other fruits. Banana goes well with cocoa. But the juice of other components simply will not allow the cream to thicken.

Cake with bananas and condensed milk: ingredients list

So, for dessert we need:

• high grade flour - 100 grams;
• butter (fat content from 82%) - 100 grams;
• granulated sugar - 75 grams;
• chicken egg - 3 pieces;
• banana - 2 pieces;
• condensed milk - two-thirds of a standard can;
• baking soda - half a teaspoon.

Step by step cooking

The most important thing to remember is the thickness of the cream. Whichever banana and condensed milk cake recipe you choose, the cream should be dense. Most housewives, without much hesitation, take raw condensed milk. But you shouldn't do that. After all, this is fraught with excessive soaking of the cakes. In addition, cookies tend to soften much faster than a classic biscuit.

So let's get started:

1. Boil our condensed milk. To do this, keep the jar for 45 minutes in boiling water if we are making a cake with cookies, condensed milk and a banana without baking; if with a classic biscuit - 35 minutes.
2. While the milk reaches the condition, we are doing the dough. Separate the yolks from the whites. We cool the latter in the freezer for 10 minutes. moretime is not required. Whisk the egg whites at the highest speed of the mixer until stiff peaks appear. Mix the yolks, introduce them into the mass gently and gradually.
3. Immediately after that, throw sugar into the bowl. Again, beat everything at maximum speed. We bring to a homogeneous consistency. Grains of sugar should not be visible to the touch.
4. Introduce soda into the mass. It may or may not be extinguished. But to make the cake really magnificent, either add lemon juice to a spoon with soda, or directly into the dough. Drops 3-5, no more. This method is also used when you need to lighten the biscuit itself. Again we achieve mass uniformity, but already at medium speeds.
5. At the same speed, we introduce flour. We do it in parts. As soon as the dough becomes uniform, turn off the mixer.
6. We heat the oven in advance. We set the sensor to 1700 degrees. While the required temperature is reached, it is engaged in a form for the test. We smear it with oil and sprinkle with breadcrumbs. Pour the dough so that it is evenly distributed. If you do not have a silicone mold, but a steel one, it is better to cover the bottom with food parchment.
7. Bake the cake for about half an hour. Of course, it all depends on the type of your oven. But check readiness should be no earlier than 20 minutes. If you open the cupboard too early, the biscuit will "fail" and there's nothing you can do about it.
8. The key to the tenderness of any cake is impregnation. In the case of a biscuit, you can resort to simple manipulation. We take our cake out of the oven. We are waiting for it to cool down. Next, wrap it in cling film and put it infreezer overnight. By the way, in this form, the cake can be stored for a month. Of course, you can do without this technique. But freezing allows you to achieve the greatest tenderness of baking, and therefore the best impregnation.
9. We divide the biscuit into cakes. The number of the latter will vary from the splendor of the product. Usually it is two or four layers. Cut with kitchen string or regular fishing line.
10. Cake with bananas and condensed milk does not consist only of the indicated ingredients. The connecting link in it is high-quality butter. Please note: in no case a spread. Spread is a surrogate for butter. It consists of vegetable and milk fats, as well as various flavors. In addition, it is not suitable as a component binder, because it softens much faster than real butter. Therefore, we choose a quality product with a fat content of at least 80 percent. So, let's start cooking the cream. Beat the butter until a homogeneous white consistency. Gradually, literally by a teaspoon, we introduce condensed milk and finely chopped bananas. As a result, the mass should look like a lush puree of a soft beige shade. We process the cakes with the resulting cream. Remember that its amount must be calculated based on how many layers you have. We start assembly. We place finely chopped bananas on the first and penultimate biscuit. We put the cakes one by one. Coat the finished cake with the rest of the cream.

How to decorate

Cake with bananas and condensed milk should not be overloaded. After all, he himselfitself has a rich taste. Therefore, physalis, chocolate chips sprinkles or just small cream roses are suitable as a decoration.

No Bake Option

Cake with bananas, sour cream and condensed milk is lighter and more airy. And due to the fact that you do not need to spend time baking a biscuit, your precious forces are saved. In addition, it is very easy to prepare. Even a child can handle this process.

Ingredients:

• butter - 80 grams;
• cookies (ideally - "Baked milk") - 200 grams;
• bananas - 3 pieces;
• sour cream - 300 grams;
• condensed milk - 250 grams;
• bitter chocolate - 100 grams;
• powdered sugar - 60 grams;
• vanilla sugar - to taste.

Of course, you can experiment with this list. Sour cream should be replaced with cream with a fat content of more than 30 percent, and condensed milk with cottage cheese.

Step cooking:

1. Send cookies to the bowl of a blender or food processor. Throw butter in there. Grind until the mass looks like ordinary sand.
2. We take a confectionery ring. It must be at least 22 centimeters in diameter. We put a plate under it. We distribute the mass from the blender along the bottom. Watch for uniformity.
3. Send the ring to the refrigerator for 15 minutes.
4. Peel the bananas. We cut with plates no more than 5 millimeters.
5. Send sour cream to the bowl for whipping. We put it inrefrigerator for 15 minutes. So the mass will be easier to beat.
6. We get our layer of butter and cookies. Pour boiled condensed milk over it. Also, do not forget about uniform distribution. Arrange bananas.
7. Back to our sour cream. Take it out of the fridge and beat for about 30 seconds. Gradually introduce powdered sugar (do not forget to sift it first so that there are no lumps) and vanillin. Beat for 3 more minutes until stiff peaks form.
8. Spread the sour cream over the layer of condensed milk and bananas.
9. Three dark chocolate on a fine grater. Sprinkle the cake with the resulting crumb and send it to the refrigerator for a couple of hours. Remove the ring before serving. Dessert is ready!

A little tip

Cake with bananas and condensed milk without baking can be made in the usual confectionery form. And it doesn't have to be round at all. If you have a square, you can take the usual shortbread cookies in the form of a rectangle and simply lay them tightly along the bottom. If a triangle - take a cookie in the shape of a triangle. The main thing is that the form must be detachable.

But if you chose the way of creating the base by laying the cookies, and not crushing them together with the butter, keep in mind that it will be less soaked with cream. Yes, and cutting such a cake is not very convenient.