Ingredients
Equipment
Method
- First, prepare the base: Finely crush the butter cookies. This works quickly in a mixer or food processor. If you don't have one, put the cookies in a freezer bag and roll over them with a rolling pin until only fine crumbs remain.
- Add the melted butter to the cookie crumbs. Mix everything well until the crumbs are moist. Line a springform pan (24-26 cm) with parchment paper (simply clamping the bottom is easiest). Distribute the cookie mixture over it and press down firmly, preferably with the bottom of a glass.
- Place the springform in the refrigerator while you make the filling.
- Take 2 of the ripe bananas and cut them into slices. Distribute the slices evenly over the chilled cookie base. This is the first fruity layer!
- For the filling, put the cream cheese or quark into a large bowl. Add sugar and vanilla sugar and mix everything with a hand mixer until creamy and lump-free.
- In a separate bowl, whip the whipping cream until stiff. Don't mix too long, or it will turn buttery!
- Now the stabilizer comes into play. Prepare the instant gelatin (or agar-agar) exactly according to the package instructions. Very important: as soon as it's ready, quickly and thoroughly stir it into the cream cheese mixture to avoid gelatin lumps. I like to use the hand mixer on a low speed for this.
- Now carefully fold the whipped cream into the cream cheese-gelatin mixture. Do this best with a spatula or whisk in gentle movements from bottom to top so that the air in the cream remains.
- Pour the finished cream over the banana slices on the cookie base. Smooth the surface nicely.
- And now the most important step: Into the refrigerator! At least 4 hours, but honestly, best of all overnight. Only then will the cake be really firm and easy to cut.
- When the cake is firm, we take care of the decoration. Cut the last banana into slices. Melt the dark chocolate together with the coconut fat or oil over a water bath. The oil makes the chocolate more liquid and ensures it doesn't break when it cools.
- Carefully remove the cake from the springform pan (running a knife along the edge helps). Drizzle the melted chocolate over it – be creative! And then arrange the remaining banana slices on top. Your masterpiece is ready!
Notes
Substitutions for the base: Use ladyfingers, oat cookies, or chocolate cookies (remove filling like Oreos). Chopped nuts in the base are also great.
Creme variations: Cream cheese and quark work great. For a creamier version, use mascarpone; for a lighter version, use more low-fat quark or yogurt (well-drained!).
Fruit options: Other fruits like strawberries or raspberries can fit between the banana slices, but be careful with very watery fruits, as they can soften the cream. Pureed or cooked fruits (cooled) often work better, or fruits that don't release much water like mango or peaches (from a can, well-drained).
Chocolate variations: Instead of dark chocolate, milk or white chocolate can be used. Or simply sprinkle the cake with cocoa powder or chocolate shavings.
Extra Kick: Stir a spoonful of peanut butter into the cream or drizzle some caramel sauce over the bananas – a dream!
Gelatin Tip: Stir in the gelatin quickly and thoroughly as soon as it's ready to avoid lumps. A hand mixer on low speed is your friend here.
Patience: Chilling time is crucial! Plan for longer (overnight) so the cake is really firm enough to cut.
Firm Base: Press the cookie base down firmly into the form. This prevents it from falling apart later.
Don't over-whip cream: Stiff is stiff. If you mix too long, it becomes grainy.
Preparation: You can prepare the cookie base a day in advance and store it well-wrapped in the refrigerator.
Storage: The cake stays fresh in the refrigerator, well covered (preferably in a cake box), for about 2-3 days. I wouldn't store it longer because of the fresh bananas, as they can turn brown and mushy.