Ingredients:

• 1 can (360 g) boiled condensed milk (also known as dulce de leche)
• 560 g sour cream or yogurt (whichever you prefer)
• 350 g cookies (such as digestive biscuits, graham crackers, or tea cookies)
• 2 bananas

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Step-by-Step Instructions:

1. Prepare the Cream Layer:

• In a large mixing bowl, combine the boiled condensed milk with the sour cream or yogurt.
• Stir the mixture until smooth and fully blended, ensuring that the sour cream and condensed milk are well incorporated.

2. Slice the Bananas:

• Peel and slice the bananas into thin, even rounds. Set them aside for layering later.

3. Assemble the Cake:

• Begin by layering the cookies on the bottom of a cake dish or any flat container with sides. You can arrange the cookies to cover the entire bottom in a single layer.
• Spread a generous amount of the cream mixture on top of the cookies, making sure they are evenly coated.
• Place a layer of banana slices on top of the cream layer.
• Repeat the process: add another layer of cookies, followed by more cream, then bananas. Continue layering until you’ve used all the ingredients, finishing with a layer of the cream mixture on top.

4. Chill the Cake:

• Once the cake is fully assembled, cover it with plastic wrap or foil and refrigerate it for at least 4-6 hours, or preferably overnight. This resting time allows the cookies to soften and absorb the cream, making the cake moist and tender.

5. Serve:

• After chilling, slice the cake and serve it cold. You can garnish the top with extra banana slices or a dusting of crushed cookies for added texture.

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Cooking Tips:

• Boiled Condensed Milk: If you don’t have pre-boiled condensed milk (dulce de leche), you can boil a can of regular condensed milk yourself. Simply submerge an unopened can in water and simmer for 2-3 hours, making sure the can is always covered with water. Once cooled, you’ll have perfectly caramelized condensed milk.
• Cookie Choice: The type of cookies you use will influence the texture of the cake. Digestive biscuits, graham crackers, or tea cookies are great options. For a richer flavor, you could also use chocolate cookies.
• Sour Cream vs. Yogurt: Sour cream adds a tangy contrast to the sweetness of the boiled condensed milk, while yogurt gives the cake a lighter, slightly tart flavor. Choose the one that suits your preference. Greek yogurt can be used for a thicker consistency.
• Add Extra Layers: If you want to add more complexity to the cake, consider adding extra layers like chopped nuts, chocolate shavings, or even some whipped cream between the layers.
• Chilling Time: The longer you let the cake sit in the refrigerator, the better the flavors will meld together. Overnight chilling is ideal to allow the cookies to soften perfectly.

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Storage:

This no-bake cake is best stored in the refrigerator. It will stay fresh for up to 3 days when kept covered or in an airtight container. If you want to freeze it, you can do so, but be aware that the texture of the bananas may change slightly upon thawing.

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Nutritional Facts (per serving):

• Calories: 340 kcal
• Fat: 14 g
• Carbohydrates: 48 g
• Protein: 6 g
• Sugar: 35 g
• Fiber: 2 g
• Sodium: 200 mg

Please note that these values are approximate and can vary based on the specific brands of ingredients used.

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FAQs:

1. Can I use a different type of fruit?

Yes, you can substitute bananas with other fruits like strawberries, peaches, or even mixed berries. Just make sure to choose fruits that won’t release too much water, as that might make the cake soggy.

2. Can I make this cake dairy-free?

Absolutely! You can use dairy-free alternatives like coconut yogurt or plant-based sour cream. For the cream layer, look for vegan dulce de leche or make a similar caramel sauce using coconut milk.

3. What kind of cookies work best?

Digestive biscuits, graham crackers, or tea cookies work well because they absorb the cream and soften nicely. However, you can experiment with any cookies you like, such as Oreos or shortbread, for a unique twist.

4. How long should I chill the cake?

The cake should be chilled for at least 4-6 hours, but for the best results, chill it overnight. This allows the cookies to absorb the moisture and makes the cake easier to slice.

5. Can I make this cake ahead of time?

Yes, this cake is perfect for making ahead of time. In fact, it gets better the longer it sits in the fridge, making it a great option for parties or gatherings. Prepare it a day in advance and refrigerate until ready to serve.

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Conclusion:

This No-Bake Banana and Cookie Cake is a simple, no-fuss dessert that packs a lot of flavor into each bite. The creamy mixture of boiled condensed milk and sour cream combined with the layers of sweet bananas and softened cookies creates a texture and flavor that’s irresistible.

What makes this recipe stand out is its simplicity. With just a few basic ingredients, you can create a dessert that looks impressive and tastes divine. It’s the perfect option for when you want to whip up something quickly without the need for an oven, and it’s a hit with both kids and adults alike.

Whether you’re looking for a light, fruity dessert or something a bit indulgent, this no-bake cake offers the perfect balance of flavors. Plus, it’s incredibly versatile—you can switch up the cookies, experiment with different fruits, or even add extra layers of sweetness like caramel or chocolate.

Next time you’re craving a delicious treat that requires minimal effort, this No-Bake Banana and Cookie Cake will surely satisfy your sweet tooth and impress your guests!