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This no bake banana cake can be ready in minutes

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Everyone has heard of no-bake cookies, but how about a no-bake banana cake? This easy cake recipe can be made in just a few minutes, then is put it in the refrigerator for a couple hours or overnight so that the moisture from the bananas softens the graham crackers. (If you have an immediate sugar craving, eat some of the frosting – it is fabulous!) The result of this recipe is absolutely delicious! The layers of graham cracker meld together with the bananas and marshmallow frosting to create a truly amazing taste.

If you’re looking for a no-fat recipe, this is it! Though it wouldn’t be considered health food, this cake recipe has a minimal amount of fat.

You will need a candy thermometer to make the frosting correctly. Although there are ways to tell whether something has reached the “soft boil” stage, it’s so much easier to use a thermometer. Candy thermometers are inexpensive and can be purchased at larger grocery or merchandise stores (Target, Walmart, Meijer, etc.)

No Bake Banana Cake Recipe

Ingredients for No Bake Banana Cake:

  • 10 whole graham crackers
  • 3 bananas, sliced 1/4 inch lengthwise

Marshmallow Frosting:

  • 4 egg whites
  • ½ tsp. salt
  • 1 cup sugar
  • ½ cup light Karo syrup
  • ½ cup water
  • 1 tsp. vanilla

Directions for making No Bake Banana Cake:

Put 2 whole graham crackers side-by-side on a plate. Place banana slices in a single layer over the crackers. Top the bananas with two more crackers, and place bananas on those crackers. Continue layering the crackers with bananas until the 5th layer of crackers.

Marshmallow Frosting: In a large mixing bowl, whip together the egg whites and salt until stiff peaks form. In a saucepan, mix together the sugar, Karo syrup, and water. Stir until the mixture boils. Boil uncovered until mixture reaches the soft ball stage (240 degrees) on a candy thermometer. Remove from heat.

Add the boiled mixture to the egg whites, beating constantly. Continue beating until the frosting has thickened. Add the vanilla and beat well.

Frost the top and sides of the graham cracker/banana layers with a generous amount of the frosting.

Place the cake in the refrigerator and let set overnight.
(From my Mom’s recipe file)


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