Banana jelly cake is very good at stealing that little bit of attention. It combines a crisp cookie base, a smooth banana-and-cream-cheese filling, and a fresh banana jelly topping into one chilled dessert. There is no oven involved, and most of the work is simply mixing, layering, chilling, and resisting the urge to check the fridge every ten minutes.
This is a dessert rather than an appetizer, side dish, or main course, so it has one very important job, which is ending the meal on a high note.
What Is Banana Jelly Cake?
The cookie-and-butter base is closely related to no-bake cheesecake recipes, while the cream cheese filling gives it a cheesecake-style centre. The fruit jelly layer adds another familiar dessert technique, turning a simple banana cake into something with a little more personality.
Gelatine has been used in sweet dishes for centuries, although the convenient powdered gelatine commonly used today has made chilled desserts much easier to prepare at home. Jelly desserts became especially popular because they could be prepared ahead of time and served cold, making them useful for parties and family gatherings.
Pro Tips for the Best Banana Jelly Cake
- Aim for fine, fairly even crumbs rather than leaving lots of large chunks. The crumbs need to bind with the melted butter so the base holds together when the cake is sliced.
- Use the back of a spoon, the bottom of a glass, or a flat measuring cup to press the cookie mixture down. Pay particular attention to the edges because loose crumbs there can make the base crumble when served.
- Ripe bananas bring plenty of flavour and blend easily into the filling. Avoid bananas that are extremely soft or have a fermented smell, as they can affect both the flavour and texture of the dessert.
- Let the melted gelatine mixture cool before incorporating it. If it is extremely hot, it can interfere with the texture of the cream and cheese mixture.
Frequently Asked Questions
Can I Use Digestive Biscuits for the Base?
Yes, digestive biscuits are a good option for the cookie base. Their crumbly texture works well with melted butter and gives the dessert a firm foundation. You can also use another plain or lightly sweetened biscuit if that is what you have available.
Why Is Lemon Juice Added to Banana Jelly Cake?
Lemon juice provides acidity that balances the sweetness of the bananas, powdered sugar, and jelly mixture. Without it, the dessert could taste noticeably sweeter and less balanced. It also helps reduce browning when bananas are exposed to air.
Can I Use Frozen Bananas?
Fresh bananas are preferable for this recipe because they have a firmer texture and are easier to slice neatly for the topping. Frozen bananas can become softer and release additional moisture after thawing.
What Type of Cream Cheese Should I Use?
Use plain cream cheese rather than a flavored variety. A full-fat cream cheese generally gives the filling a richer and firmer texture but make sure it is reasonably soft before blending. Very cold cream cheese can be harder to combine smoothly with the other ingredients and may leave small lumps in the filling.
How to Store Any Leftovers
Keep leftover banana jelly cake covered and refrigerated. Because the recipe contains cream cheese, whipping cream, and fresh bananas, it should not be left sitting at room temperature for extended periods. For the best texture and flavour, enjoy the leftovers within a few days.
Ingredients
How to Make Banana Jelly Cake
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Start by crushing the cookies into fine crumbs and placing them in a bowl. Pour in the melted butter and mix.
Start by crushing the cookies into fine crumbs and placing them in a bowl. Pour in the melted butter and mix.
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Transfer the mixture into your cake pan and press it down firmly into an even layer. Place the pan in the refrigerator and chill for 20 minutes.
Transfer the mixture into your cake pan and press it down firmly into an even layer. Place the pan in the refrigerator and chill for 20 minutes.
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Blend the bananas, whipping cream, melted gelatine mixture, lemon juice, cream cheese, and powdered sugar in a bowl.
Blend the bananas, whipping cream, melted gelatine mixture, lemon juice, cream cheese, and powdered sugar in a bowl.
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Pour the mixture carefully over the chilled cookie base and put it in the fridge for an hour.
Pour the mixture carefully over the chilled cookie base and put it in the fridge for an hour.
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Place the water, sugar, lemon juice, and gelatine into a pan. Cook over low heat, stirring as needed, until the ingredients are properly combined and allow it to cool.
Place the water, sugar, lemon juice, and gelatine into a pan. Cook over low heat, stirring as needed, until the ingredients are properly combined and allow it to cool.
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Slice the remaining bananas and arrange them over the set cream layer. Pour the jelly mixture over the bananas and cream.
Slice the remaining bananas and arrange them over the set cream layer. Pour the jelly mixture over the bananas and cream.
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Return the cake to the refrigerator and chill for 40 minutes, or until the jelly has set. Enjoy!
Return the cake to the refrigerator and chill for 40 minutes, or until the jelly has set. Enjoy!
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