No Bake Gingerbread Cookie & Banana Cake


  • 18 cm round spring form cake tin
  • 300 g gingerbread cookies
  • 300 g sour cream
  • 3 bananas
  • 2 tbsp sugar
  • 1 tsp gelatin

Cooking Instructions:

  1. Chop the gingerbread cookies into small pieces. You can use a food processor for this step. I did.
  2. Stir the sugar into the sour cream.
  3. Dissolve the gelatin in the water, cool and add to the sour cream.
  4. Slice the bananas.
  5. Start layering the cake. Place one third of the cookie crumbs in the tin, pour half of the sour cream and place the chopped bananas. Again a layer of cookies, sour cream and bananas, and finally sprinkle the remaining gingerbread cookies.
  6. Place the cake to the refrigerator for several hours or preferably overnight.

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