This no-bake Banana and Gingerbread Layered Dessert is creamy, lightly coffee-scented, and ridiculously easy to assemble in glasses. Soft banana, coffee-dipped gingerbread, and sweetened sour cream stack into a pretty trifle-style treat that tastes even better after a chill. If you love banana desserts, you will also enjoy our Syrniki with Banana and Chocolate and our Light Banana Layer Cake, and classic dessert inspiration is always easy to find at Allrecipes.
Ingredients
- 360 g (1.5 cups) sour cream (18%)
- 2 tbsp sugar
- 1 tsp instant coffee
- 150 ml (2/3 cup) hot water
- 4 bananas
- 5 gingerbread cookies (pryaniki), cut into 1 cm (1/2 in) slices
- Chocolate curls, to decorate
Instructions
- Dissolve the coffee in the hot water and let cool.
- Stir the sugar into the sour cream until dissolved — the cream is ready.
- Slice the gingerbread cookies about 1 cm (1/2 in) thick; slice the bananas on the diagonal.
- In serving glasses, layer: coffee-dipped gingerbread pieces, a spoonful of cream, banana slices (laid flat and standing against the glass walls). Repeat the layers, finishing with cream.
- Top with chocolate curls and chill 1-2 hours before serving.
Tips
- Let the coffee cool completely so the cream stays thick and the gingerbread does not turn mushy.
- Use ripe but firm bananas so the slices hold their shape against the glass.
- Make the desserts a few hours ahead — the flavors meld beautifully as they chill.
Nutrition: per 100 g: 139 kcal, protein 10 g, fat 4 g, carbs 15 g