Ingredients
Equipment
Method
- Step 1: Prepare the Base: Put the cookies into a food processor or mixer and finely crush them into crumbs. If you don't have a mixer, you can put the cookies in a freezer bag and roll over them firmly with a rolling pin until only fine crumbs remain.
- Step 2: Mix the Base: Slowly melt the butter or Alsan in a small pot over low heat or briefly in the microwave. Make sure it doesn't get too hot. Thoroughly mix the melted butter with the cookie crumbs. The mixture should be moist like wet sand and hold together when pressed.
- Step 3: Form the Base: Take a springform pan (approx. 26 cm diameter). You can line the bottom with parchment paper or lightly grease the pan for easier removal later. Put the cookie-butter mixture into the pan and press it down firmly and evenly with a spoon or the bottom of a glass. Make sure the base is compact for stability.
- Step 4: Add Bananas: Peel the bananas and halve them lengthwise. Place the halved bananas close together on the cookie base and press them down lightly. This forms the delicious fruit layer!
- Step 5: Prepare the Cream: Take a high mixing bowl. Add the ice-cold whipped cream (or Schlagfix), the Quark (or Soy Skyr), and the cake cream stabilizer or sauce powder.
- Step 6: Whip the Cream: Beat everything with a hand mixer or in your kitchen machine, first briefly on low speed, then on high speed, until a firm, creamy mixture is formed. This takes different amounts of time depending on the appliance and the coldness of the ingredients, usually between 1 and 3 minutes. Check the consistency often and stop mixing as soon as the cream is firm enough, otherwise it can curdle!
- Step 7: Add Chocolate Shavings: Carefully fold the chocolate shavings into the cream with a spoon or spatula. Just fold briefly to distribute the shavings.
- Step 8: Layer the Cream: Spread the creamy mixture evenly over the bananas on the cookie base. Smooth the surface nicely. Briefly rinse the pot or bowl for the ganache.
- Step 9: Prepare the Ganache: Put the dark chocolate pieces and the coconut fat into a small pot (or a bowl over a water bath). Heat the mixture over very low heat, stirring constantly, until the chocolate and coconut fat are completely melted and a smooth, shiny mass has formed. Make sure it doesn't get too hot, chocolate doesn't like high heat.
- Step 10: Pour the Ganache: Carefully pour the liquid chocolate glaze over the vanilla cream. You can tilt the pan slightly so the glaze distributes evenly, or carefully spread it a little with a spoon. Be gentle, the cream is still soft!
- Step 11: Chill: Place the cake in the refrigerator. It needs at least 3-4 hours to set, but it tastes best when it can chill overnight. Then it is perfectly sliceable!
Notes
Storage: The No-Bake Banana Split Cake keeps well covered in the refrigerator for 2-3 days. Keep in mind that the bananas may soften a bit over time. It tastes best fresh! Freezing is not recommended due to the creamy filling, as the consistency may change upon thawing.
Tips for Success: Use cold ingredients for the cream – this is crucial for a firm cream. Press the cookie base down firmly for a stable cake. Be patient with chilling – allow sufficient time (at least 3-4 hours, preferably overnight) for it to set properly for clean slicing. Don't overmix the cream; stop as soon as it is firm to prevent curdling. You can prepare the cookie base the day before and let it set in the fridge to speed things up on the next day.
Substitutions & Additions: Try other cookies (Oreos, ladyfingers, oat cookies). Instead of Quark, use cream cheese or mascarpone for a richer cream, or Skyr or well-drained yogurt for lighter alternatives. Use milk or white chocolate for the ganache and shavings. Add chopped nuts to the base or cream. Garnish before serving with extra banana slices, whipped cream dollops, chopped nuts (pecans are great!), cherries, or caramel sauce.
Other Fruits: Yes, you can use other fruits like strawberries, raspberries, or mixed berries. For very juicy fruits, make sure the base doesn't get too wet; you can brush a thin layer of melted chocolate onto the base before adding the fruit.
Springform: A springform pan with a loose bottom is most practical for transferring the cake to a platter. You can also use a baking dish or a tart pan with a fixed bottom, but the cake won't be free-standing.
Vegan Option: Absolutely! Use vegan cookies, Alsan instead of butter, vegan Schlagfix and Soy Skyr instead of Quark. Most cake cream stabilizers are vegan, but check the packaging. Dark chocolate and coconut fat are usually vegan.