Chic gingerbread cake with bananas

6 servings
1 hour 20 min

We cut gingerbread to make it convenient to put in a suitable container.

Peel the bananas and cut them into rings.

Beat the dehydrated sour cream with a mixer and make cake cream.

Wrap the cup, or a convenient container for the cake with cling film.

Put a layer of chopped gingerbread in a cup.

We lay out a layer of sour cream, which we smear with a spatula and seal with a fork.

Next, lay out a layer of bananas and rinse well with a layer of sour cream.

We lay it out layer by layer to the top of the cup.

Close with cling film and put in the refrigerator for at least 1 hour.

While our cake is soaked, we will prepare small crumbs with the help of a peg of gingerbread scraps for decoration.

Let's make a chocolate cake glaze.

Put sugar, cocoa, milk and butter in a saute pan.

Put the saucepan on the stove and at a minimum temperature, stirring well with a whisk, bring 5 minutes to a homogeneous mixture.

We take out the cake from the refrigerator and put it on a plate.

We apply the cream evenly to it with a shoulder blade.

Sprinkle the cake with gingerbread crumbs.

We decorate the cake with chocolate glaze.

Our gingerbread banana cake is ready! Nice To Everyone Tea Party!