2 INGREDIENT HEALTHY NO BAKE BANANA CAKE
Steps:
- Line an 8 x 4 inch baking loaf pan with parchment paper.
- In a medium bowl, mash bananas with a fork or spoon until it becomes puree consistency. Stir in coconut flour until evenly mixed. Your mixture should thicken and resemble a cookie dough consistency. You can taste and adjust as needed. If you find your mixture is too wet, you can add a little extra coconut flour.
- Spread mixture into prepared baking pan, using a spatula to smooth out the surface. Wrap cake loaf pan with plastic wrap. This will prevent the bananas from oxidizing too much and turning the cake brown or gray. Place into fridge for about 1 hour to let cake firm up slightly, making it easier to slice. Cake can actually be eaten without refrigerating it but it will be easier to slice if it is refrigerated. When ready to serve, slice cake. I don't recommend slicing ahead of time because the bananas in the cake will oxidize and change the color of the cake from light yellow to a brown or gray color. I also recommend only slicing as much as you will be eating to preserve the color.
- To make frosting, whisk together cream cheese, greek yogurt and maple syrup. Taste and adjust as needed. Frosting can be added before or after the cake is refrigerated.
- Store uneaten cake and frosting in the fridge in an airtight container.
Nutrition Facts : ServingSize 1 cake bar, Calories 71 kcal, Carbohydrate 14 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 16 mg, Fiber 4 g, Sugar 6 g
NO-BAKE BANANA ÉCLAIR 'CAKE'
Get out graham crackers for this No-Bake Banana Éclair 'Cake'! No pastry chef credentials required for layers of deliciousness in our banana éclair 'cake'.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 9 servings
Number Of Ingredients 6
Steps:
- Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, cover bottom of 8-inch square pan with 10 graham squares, overlapping as needed to form even layer.
- Stir 2-1/2 cups COOL WHIP into pudding. Spread half over graham squares in pan; cover with layers of half each of the bananas and remaining graham squares. Repeat layers of pudding mixture, bananas and graham squares. Refrigerate 3 hours.
- Microwave remaining COOL WHIP with chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended when stirred; spread over dessert. Refrigerate 15 min.
Nutrition Facts : Calories 290, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 3.6003 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
NO BAKE BANANA ECLAIR CAKE RECIPE - (4.4/5)
Provided by Nicole S
Number Of Ingredients 6
Steps:
- Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, cover bottom of 8-inch square pan with 10 graham squares, overlapping as needed to form even layer. Stir 2 1/2 cups Cool Whip into pudding. Spread half over graham squares in pan; cover with layers of half each of the bananas and remaining graham squares. Repeat layers of pudding mixture, bananas and graham squares. Refrigerate 3 hours. Microwave remaining Cool Whip with chocolate in microwaveable bowl on high 1 min. or until chocolate is completely melted and mixture is well blended when stirred; spread over dessert. Refrigerate 15 min.
NO-BAKE CHOCOLATE ECLAIR CAKE
Chocolate graham crackers layered between creamy vanilla custard, topped with chocolate glaze. Very rich and habit forming. Everyone I have made this for has fallen in love with it!
Provided by Linda Rex
Categories Desserts Chocolate Dessert Recipes
Time 2h25m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
- In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
- Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
- To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
- Pour sauce over graham cracker layer and refrigerate until set; serve.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 65.2 g, Cholesterol 10.4 mg, Fat 15.4 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 10.4 g, Sodium 385.3 mg, Sugar 49.7 g
ECLAIR CAKE
This is a very quick and simple no bake dessert cake. It uses graham crackers and a pudding mixture. It tastes just like an eclair, but there is enough for a crowd!! It is a great recipe for children who are learning to cook, there is no baking involved or any power kitchen tools. Just a bowl and a spoon!
Provided by Cathy Gordon
Time 4h25m
Yield 14
Number Of Ingredients 5
Steps:
- Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.
- Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
- Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 64.6 g, Cholesterol 4.2 mg, Fat 14.2 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 6.5 g, Sodium 481.2 mg, Sugar 45.6 g
NO BAKE ECLAIR CAKE
Yield 24
Number Of Ingredients 8
Steps:
- In a medium sized mixing bowl, combine the pudding mixes and milk together. Blend for about 2 minutes. We used a hand mixer for this, but you could easily use a whisk. Just be sure it's combined well.
- Then fold in the Cool Whip to the pudding mixture and mix until well blended.
- Lightly spray a 9 x 13 inch pan with non stick cooking spray. Place a layer of whole graham crackers on the bottom of the pan. You may need to break some graham crackers apart to cover the entire bottom of the pan.
- Gently spread 1/2 of the pudding mixture over the top of the graham cracker layer. We suggest dropping it in spoonfuls all over the graham crackers and then spreading it around carefully.
- Then place another layer of graham crackers over the pudding layer. Piecing it together to cover all of the pudding.
- Then add the remaining pudding over the graham crackers following the directions from above by spreading it around gently.
- Top that pudding with a final layer of graham cracker sheets.
- Place in the fridge while you make the frosting.
- Combine the frosting ingredients until smooth and creamy. If you like your frosting thicker, then add a little more powdered sugar. If you like it thinner, then add a teaspoon or two of milk.
- Carefully spread the frosting over the top layer of graham crackers until completely covered.
- Cover and chill for about 4-6 hours or overnight. The graham crackers will soften up the longer it sets which gives it the soft eclair taste.
- This dessert gets better over time. Slice and serve cold.
Nutrition Facts : Servingsize 1 serving, Calories 4335 kcal, Fat 132 g, SaturatedFat 57 g, Cholesterol 182 mg, Sodium 3120 mg, Carbohydrate 662 g, Sugar 397 g, Protein 62 mg
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