Brazilian Banana Cream Cake
A no cook cake! Perfect for dessert after a BBQ on a hot summer’s night. Just make sure you leave an hour aside for it to chill this cake in the fridge before serving.
Instructions:
1. Spread half the biscuit crumbs into a greased 20cm shallow loose-bottomed cake tin.
2. Lightly mash the bananas with the lemon juice.
3. Beat the butter and sugar together until fluffy.
4. Beat in the egg, coffee and bananas and spread lightly and evenly over the biscuits in the tin.
5. Cover with the cream and the remaining biscuit crumbs.
6. Chill for at least 1 hour. Toss the banana slices in the lemon juice and use to decorate.
1 Packet Griffin's Gingernuts (crushed)
4 Bananas
2 Tbsp Lemon Juice
70g Butter
½ Cup Brown Sugar
1 Egg
1 Tbsp Strong Black Coffee
300ml Cream, whipped
1 Banana, sliced
2 tsp Lemon Juice
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