Banana Bliss Pancho Cake

An amazing dessert that simply melts in your mouth. Try it! Pancho cake with bananas — a very harmonious combination of sponge cake, sour cream and banana will delight anyone. Delicate, with notes of milk chocolate in an original presentation, it will decorate a festive table and a quiet family tea party.
cook time: 2h 45 min
Lucas Halstead
Banana Bliss Pancho Cake

Nutrition Facts (per serving)

253
Calories
11g
Fat
33g
Carbs
4g
Protein

Ingredients (10 portions)

Basic:

Bananas 2 pc
Vegetable oil 1 tbsp
Milk chocolate 100 g

Biscuit:

Salt 0.5 tsp
Sugar 1 cup
Wheat flour 1 cup
Eggs 4 pc
Baking powder 2 tsp

Cream:

Sugar 0.5 cup
Sour cream 500 g

Recipe instructions

Step 1

Step 1
How to make Pancho cake with bananas? Very simple. Prepare all the necessary products. Turn the oven on 180 degrees.

Step 2

Step 2
In a bowl, beat eggs with 1 cup sugar on high speed mixer. Add baking powder, salt. Read about all the nuances of working with baking powder in a separate article, link at the end of the recipe.

Step 3

Step 3
Sift the flour into the egg mixture. Thanks to sifting, the flour will be saturated with oxygen, and the finished sponge cake will turn out fluffier and airier. Read about the properties of flour in a separate article at the link at the end of the recipe.

Step 4

Step 4
Mix everything thoroughly with a spatula using gentle movements from bottom to top. With intensive mixing, the dough will settle and the sponge cake will not turn out fluffy. Read about all the nuances of making sponge cake in the article at the link at the end of the recipe.

Step 5

Step 5
Grease a 20 cm diameter mold with vegetable oil. Pour in the dough and place in a preheated oven at 180 degrees for about 30 minutes. You can check readiness with a dry wooden skewer or toothpick. Stick it into the cake and remove it; if the stick is dry, the biscuit is ready. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. Leave the finished biscuit to cool in the oven.

Step 6

Step 6
In a separate bowl, beat sour cream with the remaining sugar until fluffy.

Step 7

Step 7
Peel the bananas and cut into thin slices 3-4 mm thick.

Step 8

Step 8
Remove the finished biscuit from the oven and cool.

Step 9

Step 9
Cut into two halves with a long knife or a special tool. The bottom part is the base of the cake.

Step 10

Step 10
Cut the top part of the biscuit into small pieces, as shown in the photo.

Step 11

Step 11
Letʼs start assembling the cake. Place pieces of sponge cake over the entire surface of the cake, after dipping them in sour cream.

Step 12

Step 12
Then add a layer of bananas. Continue assembling the cone-shaped tower in this order: a layer of sponge cake pieces in sour cream, then a layer of sliced bananas.

Step 13

Step 13
Melt the milk chocolate in a water bath and pour it over the top of the cake. Place the cake in the refrigerator for 2 hours so that all ingredients are well soaked.

Step 14

Step 14
Pancho cake with bananas is ready! Enjoy your tea!

Additional rubrics

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