3-Ingredient No-Bake Banana Oatmeal Cookies

Cooking Tree will show you how to make a homemade version of this delectable recipe for Heart biscuit dome cake (No Bake Banana Cake).

I made a simple no-oven cake with biscuits soaked in milk and bananas! I used a heart-shaped biscuit that I bought because it was pretty.

This biscuit is a little thin, so I thought it would be easier to make with a harder and thicker biscuit.

The banana and two kinds of whipped cream go well together, so it’s delicious and the texture is soft, so it’s like banana pudding~^^

Since it is made with biscuits without a sheet, it is better to harden it in the freezer rather than in the refrigerator to keep its shape and keep it cool when eating.

This easy no bake chocolate banana cake is just 2 ingredients. It is very rich and full of chocolate and banana flavor. It doesn’t contain any flour, eggs, or oil. It is best served chilled and can be made ahead of time, making it an especially great dessert in the summer, though it can be enjoyed year-round.

I love making no-bake desserts this time of year. No need to turn on the oven and the desserts are usually best served cold, which is perfect on a hot day. This easy dessert takes only about 15 minutes to prepare.

Ingredients

Bananas
Semisweet Chocolate Chips

Bananas: This recipe works best with ripe bananas. They do not need to be overripe, though overripe bananas will also work. The bananas will need to be mashed until no lumps remain.

Semisweet Chocolate Chips: If you prefer a less sweet dessert, you can also use bittersweet or dark chocolate. The chocolate will need to be melted either on the stove or in the microwave. I prefer the microwave since it is faster, but either way will work.

No Bake Banana Cake Texture

This cake is creamy, almost like a cheesecake texture. It is very rich and decadent.

When the bananas are mixed with the melted chocolate, it prevents the chocolate from turning back into its solid form. Instead, the chocolate stays in a semi-solid state. So you end up with a rich, fudgy cake that is similar to a flourless chocolate cake.

How to Make No Bake Banana Cake

First, you need to mash the bananas and then you need to melt the chocolate until smooth. The two are then stirred together until evenly combined. Your batter is then ready to be poured into a cake pan and placed into the fridge to set.

More No Bake Recipes

cup (232 g)
semisweet chocolate chips

Grease the interior of a 6 or 7 inch springform baking pan. Line the bottom and inner sides with parchment paper.
Mash bananas with a fork, whisk or potato masher until no lumps remain. Set aside.
Add chocolate chips to a large microwave-safe bowl. Heat at full power in 1 minute intervals, stirring in between with a spatula, until chocolate is fully melted and smooth. (I needed 2 minutes total cooking time). Alternatively, you can melt the chocolate on the stove using the double boiler method.
Once you have a smooth chocolate batter, add in the mashed bananas. Stir with a whiks until bananas are fully incorporated and no banana streaks remain.
Pour batter into prepared cake pan. Place into fridge until set. I recommend refrigerating for at least 1 hour though it may be ready in less time. You can also let it sit in the fridge overnight. If you are decorating the cake, wait for it to set before adding the frosting.

For a taller/thicker cake, use a 6-inch cake pan. If you don’t mind that the cake is not that tall, you can use a 7-inch cake pan.
I find this easiest to make in a springform pan but it can be made in a regular round cake pan. It will just be more difficult to remove the cake from the pan.
If you want to make the cake less sweet, you can use dark chocolate instead of semisweet chocolate.
You will need approximately 3 bananas to yield 1 cup of mashed banana.
Make sure you mash the bananas and don’t puree them. Pureeing them in a food processor or blender will make them too liquidy. While the recipe will still work with banana puree, your cake will not be as set.
Mash the bananas before measuring them if you are using a measuring cup.
This recipe does not work well with frozen bananas because frozen bananas contain more liquid.
I decorated the cake with a chocolate ganache frosting and some shaved chocolate on top.
Optional Frosting: To make the chocolate ganache frosting you will need 2 oz heavy cream and 1/2 cup chocolate chips. Place chocolate chips in a mixing bowl. Heat heavy cream until it reaches a simmer. Pour the heavy cream over chocolate. Immediately start stirring until chocolate is completely melted and smooth. Pour ganache over cake and spread it over the cake.
Cake can be made 1-2 days ahead of time. Keep cake in the fridge until ready to serve.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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“Gluten-free banana cake – no baking required, which makes it even more amazing to make”

Cooking Time

For the cream

mascarpone – 1.1 lb (500 g)

bananas – 7 oz (200 g)

brown sugar – 7 oz (200 g)

starch – 4 tbsp.

eggs – 3 pcs

For the crumbs

coconut flour – 9 oz (250 g)

butter – 3.5 oz (100 g), soft

brown sugar – 3.5 oz (100 g)

Preparation

First, beat the eggs with the brown sugar in a suitable bowl. Dissolve the starch in a little water, so that it does not become lumpy and add it to the egg mixture.

Grind the bananas in a chopper and add them to the ingredients mentioned above. Finally, add the mascarpone.

Move everything into a pot over low heat and stir with a wooden spatula until the cream thickens and turns into a smooth, thick paste (if the mascarpone does not dissolve, blend the mixture for the cream before the whole procedure).

After the cream is ready, let it cool. Meanwhile, bake the crumbs in a pan covered with parchment paper.

Mix the ingredients for the crumbs, knead them by hand and bake them in portions. As soon as they are ready, let them cool down as well.

Finally, assemble the cake in a cake tin, the bottom of which is covered with parchment paper (in this case, diameter 20 cm). Arrange a layer of crumbs, a layer of cream, a layer of crumbs, a layer of cream and finish of with a layer of crumbs.

Cover the banana cake with foil and leave it overnight in the refrigerator. The decoration is optional.

The gluten-free no-bake banana cake is ready.

Graham crackers soak up the surrounding ingredients leaving you with a pillowy, cookie-like flavor and soft texture that pairs extremely well with smooth banana pudding and whipped topping.

Dreamy no-bake banana cream pie icebox cake layered with graham crackers, silky banana cream pudding mixture, and banana slices will be the star of your next summer potluck or party!

Why this recipe works

Banana cream pie icebox cake is similar to a luscious banana cream pie with layers of graham crackers that soak up the surrounding ingredients leaving you with a pillowy, cookie-like flavor and soft texture that pairs extremely well with smooth banana pudding and whipped topping.

The banana pudding layer is a mixture of cream cheese, milk, instant banana cream pudding, and Cool Whip which is layered with fresh banana slices and graham crackers. Icebox cakes are some of the easiest desserts for summer potlucks and parties, and this banana cream pie icebox cake is no exception.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

PUDDING – If you can’t seem to find instant banana cream pudding, you can substitute it with vanilla.

GRAHAM CRACKERS – Graham crackers are our go-to for icebox cakes. They soak up the pudding layer leaving you with soft, supple layers that melt in your mouth. If you are not in the states and are looking for a substitute for graham crackers, you can try digestive biscuits or Nilla wafers.

WHIPPED CREAM – We are using Cool Whip for its readiness, but if you prefer to make it homemade you can use our stabilized whipped cream recipe. I would not recommend using regular homemade whipped cream as it is not stabilized and will not hold up well.

How to Make Banana Cream Pie Icebox Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Beat cream cheese in a medium mixing bowl until light and fluffy.
Pour in milk, while whisking or beating on low speed.
Add pudding mix and vanilla extract and whisk until mixture thickens.
Fold in half of the Cool Whip.
Spread a spoonful of the pudding mixture in the bottom of a 9×13 casserole dish.
Place a single layer of graham crackers to cover the dish.
Top pudding layer with a layer of freshly sliced bananas.
Continue layering graham crackers, pudding, and banana slices to make three layers total.
Top the final banana layer with the remaining Cool Whip.
Place in the refrigerator for at least 4 hours to set up.
Garnish with graham cracker crumbs, a whipped cream swirl, and/or fresh banana slices.

Frequently Asked Questions & Expert Tips

Can I freeze banana cream pie icebox cake?

This is one icebox cake that we don’t recommend freezing. If you omit the banana slices in the layers you can freeze this dessert, but otherwise, the banana will not thaw well. I would only recommend omitting the banana slices if you are using banana cream instant pudding.

How do I store it?

Store this icebox cake tightly covered with plastic wrap or with an air-tight lid kept in the refrigerator for 2-3 days.

Serving Suggestions

Serve banana cream icebox cake chilled with a garnish of crushed graham cracker crumbs, piped whipped cream, and a banana slice. Add your piped whipped cream and banana slices just before serving so the banana doesn’t brown.

More Icebox Cake Recipes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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instant banana cream pudding mix
pure vanilla extract
thawed, plus more if you wish to pipe a swirl on top for decorating
1 box or 3 sleeves

Do not add whipped cream swirl or banana slice on top until just before serving or the bananas will turn brown. You can rub a little lemon juice on banana slices to maintain their color, but this will change the flavor a bit.
You will have a couple spare graham crackers after assembling the icebox cake. These can be crushed by placing them in a plastic baggy and rolling over them with a rolling pin.
*Whipped cream or Cool Whip for the swirled garnish is not included in the recipe quantities.*
Store, covered with plastic wrap or an air-tight lid, in the refrigerator for 2-3 days. The bananas will not thaw well if frozen, so this is not a good one to store in the freezer.

Amanda Formaro

Amanda Formaro is the crafty, entrepreneurial mother of four grown children. She loves to bake, cook, make kid’s crafts and create decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!

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Chocolate biscuit cake was the late Queen Elizabeth’s favorite cake, and this is the no bake recipe from former royal chef Darren McGrady.

Chocolate biscuit cake from the British royal kitchen

Chocolate biscuit cake is Queen Elizabeth’s favorite cake ~ she would take a small slice every day with her tea, until the cake was finished, and then she’d start on a fresh one! She reportedly had her chefs bring along this special chocolate cake wherever she traveled, and the cake was so popular in the royal family that it was Prince William’s groom’s cake at his wedding to Kate Middleton.

After researching this tea cake I wasn’t entirely sure I’d like it, but I was wrong! I gobbled up an entire piece right in the middle of my photo shoot. The combination of the mousse-like chocolate filling with the crunch of the biscuits and the chocolate layer on top is really delicious. I’m a fan!

Just four ingredients for British chocolate biscuit cake

Queen Elizabeth was famously not a ‘foodie’. Her tastes in food were surprisingly simple and homey and this no-bake ‘fridge cake’ is a good example. Just four basic ingredients make up this no-bake recipe. A fifth ingredient, a raw egg, is in the original recipe, but I’ve left it out because raw eggs aren’t considered safe to consume in the US. You could, if you like, use a pasteurized egg.

English rich tea biscuitsLook for English rich tea biscuits in larger supermarkets and specialty stores. Cost Plus World Market carries them as well. I used McVities Digestive Biscuits which are very similar to rich tea biscuits. These not too sweet wheat biscuits remind me a little bit of American graham crackers.
Look for English rich tea biscuits in larger supermarkets and specialty stores. Cost Plus World Market carries them as well. I used McVities Digestive Biscuits which are very similar to rich tea biscuits. These not too sweet wheat biscuits remind me a little bit of American graham crackers.
butter
granulated sugarif you happen to have superfine bakers sugar, that’s ideal, but otherwise, regular white sugar will do.
if you happen to have superfine bakers sugar, that’s ideal, but otherwise, regular white sugar will do.
dark chocolatemelted chocolate is used in the filling and also as the icing on top. Honestly use whatever good quality chocolate you like, whether chips, or bar chocolate. Dark chocolate is specified in the original recipe and that’s what I used.
melted chocolate is used in the filling and also as the icing on top. Honestly use whatever good quality chocolate you like, whether chips, or bar chocolate. Dark chocolate is specified in the original recipe and that’s what I used.

How to make a British chocolate biscuit cake

2. Fold in the biscuit pieces so that everything is evenly blended.

3. Fill prepared cake pan, cover with plastic, and refrigerate until chilled and firm.

4. Invert cake out onto a rack. Remove plastic wrap.

5. Pour melted chocolate over cake and spread over top and sides with an offset spatula.

6. Allow the chocolate to set up at room temperature, and slice.

This cake is vey good, and unique, at least as far as American desserts go. It’s quite rich, so thin slices are best. It actually reminds me of a KitKat candy bar, in cake form! I hope you give it a try, I think you’ll love it like I did.

More British inspired food

Chocolate biscuit cake was the late Queen Elizabeth’s favorite cake, and this is the no bake recipe from former royal chef Darren McGrady.

For the cake

British tea biscuits , (I used McVities Digestive Biscuits.)
butter, at room temperature
dark chocolate, melted

Chocolate topping

Butter or spray your pan, then line with plastic wrap, with long ends. This will make it easier to invert after the cake chills.
Break or chop your biscuits into pieces. The original recipe says to break them into pieces the size of almonds. I chopped mine a little larger than that. Set aside.
Cream the soft butter and sugar until light and fluffy. Beat in the melted chocolate until everything is completely combined.
Fold in the chopped biscuits until they are evenly distributed.
Spread the mixture into your prepared pan. You want to make sure to fill all the nooks and crannies so there are no air pockets. Cover with plastic wrap and refrigerate for 3 hours. Note: You could also leave it overnight.
When the cake has chilled, run an offset spatula or other thin blunt knife along the edge to loosed the cake from the sides of the pan. Invert onto a rack that is set over a sheet of parchment paper. Peel off the plastic.
Pour the melted chocolate over the top and sides of the cake, using an offset spatula to smooth it out. Add your garnish, if using, while the chocolate is still wet.
Allow the topping to set at cool room temperature before slicing.
The cake can be stored at room temperature, but for overnight I would refrigerate it. Let it sit on the counter for 30 minutes for easier slicing.

*Recipe lightly adapted from former British royal chef Darren McGrady. The changes I’ve made are to omit the raw egg, and to increase the amounts of butter, sugar, and chocolate for the filling to account for a larger 8 inch pan.

British, cake, chocolate, dessert, no bake

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

Let’s make Queen Elizabeth’s favorite cake, chocolate biscuit cake. This easy no-bake cake is made of broken biscuits and a rich, chocolate sauce holding them all together. All you need are a few hours in the fridge for this beauty to set up. Step-by-step photos teach you how to make this no-bake chocolate biscuit cake recipe.

Similar to a chocolate tiffin cake, this chocolate biscuit cake is made up of a chocolate sauce and crushed biscuits and requires no baking.

Her Majesty, Queen Elizabeth II, is known to enjoy a slice of chocolate biscuit cake each day with her afternoon tea at Buckingham Palace made by the Royal chef. Prince William also loves this delicious cake and served a chocolate biscuit cake as a groom’s cake at his wedding to Kate Middleton.

Salted Butter. I prefer to use salted butter with all of the chocolate but you can use unsalted butter. Just make sure to chop the butter into small chunks.
Good Quality Chocolate. The chocolate you use makes a big difference in the flavor of this, so choose wisely. I like to use a combination of milk chocolate and dark chocolate. I use Callebaut chocolate callets. You can use chocolate bars just chop them into small pieces.
Granulated Sugar. Just a bit is needed to sweeten the sauce and bring it all together.
Salt. You only need a pinch, salt enhances the flavor profiles of all of the ingredients.
Golden Syrup. This is a thick golden sugar syrup. While similar to American Molasses and Corn Syrup there is no true American swap so I suggest getting a bottle of your own Lyle’s Golden Syrup, it can be found in many British sections in US food markets and also found on Amazon.
Double Cream/ Heavy Whipping Cream. The cream just adds a layer of creaminess and richness to the chocolate sauce.
Digestive Biscuits or Rich Tea Biscuits. I prefer using digestive biscuits but rich tea biscuits work beautifully as well! In an absolute pinch, you could try using graham crackers but I don’t suggest it as graham crackers are thinner.

Some people like to add hazelnuts, walnuts, or almonds to the chocolate biscuit cake batter when adding the biscuits. If adding I would use toasted nuts. If you are into fruit then you could add some dried cherries or apricots into the batter as well- you will need fewer biscuits depending on how many fruits and nuts you add.

For the chocolate ganache topping you’ll need:

Double Cream/ Heavy Whipping Cream. The heat of the cream will melt the chocolate for the ganache.
Good Quality Chocolate. You want small pieces of chocolate so they easily melt with the cream.
Golden Syrup. Adding a bit of golden syrup adds a nice flavor and creates a shiny chocolate ganache.

You could also decorate the top of the cake with chocolate balls, like Maltesers, or crushed biscuits.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

In a medium saucepan add your butter chunks and chocolate then place over low- medium heat and stir constantly until everything is melted together. Do not walk away you don’t want the melted chocolate to burn, so cutting the butter into chunks and stirring continuously prevents this.

Remove the pot from the heat and stir in the sugar and salt, once melted stir in the cream and golden syrup.

Break the biscuits into small pieces, think postage stamp size, then gently fold the biscuit pieces into the chocolate mixture so everything is coated.

Grease a 6inch X 3inch springform pan with butter then pour in all of the chocolate biscuit batter. Use a spatula or the back of a spoon to gently pack it all into an even layer. Some recipes call for putting a piece of parchment paper on the bottom of the cake tin but if you grease it well enough I find you don’t need to.

Cover the pan with plastic wrap and chill in the refrigerator for four hours or overnight.

Gently remove the outer lining of the springform pan and if you want to use an offset spatula to release the cake from the bottom of the pan then use a large spatula to transfer the cake to a wire rack.

Warm the heavy cream, by microwave or stove but do not boil it. Add the chocolate pieces to a bowl then add the warm cream and golden syrup. Let sit for five minutes then whisk to combine, it will take a minute but will then turn into a lush chocolate ganache.

Place a plate under the wire rack to catch the drippings of the chocolate. Gently pour the chocolate ganache over the cake and use an angled spatula to help cover the sides.

Once the cake is covered use the remaining ganache to pour down the sides of the cake to create chocolate drips. Chill in the fridge for 20 minutes to set the ganache then transfer to a serving plate and enjoy.

Store the cake in an air-tight container or covered with cling film/ plastic wrap in the fridge for up to one week. If you live in a cool environment you can store the cake at room temperature for a couple of days.

How to freeze

You can freeze slices of the cake or the whole chocolate biscuit cake can be frozen. Make sure you wrap them tightly in cling film/ plastic wrap, twice, then wrap them in foil. If wrapping slices I will place them all in a freezer bag once wrapped in the foil. This all helps prevent freezer burn and the chocolate from taking on the odors of any other food in the freezer.

Let the cake thaw in the fridge overnight.

Can you double

Yes if you want to serve a larger crowd you can press the 2x button on the recipe card below to double the ingredient quantities. Use a 9-inch springform pan and let it chill for a minimum of 6 hours.

More chocolate recipes

This Viennetta Ice Cream Cake has layers of chocolate in between creamy vanilla ice cream, it’s also no-bake and absolutely delicious!

Flourless chocolate cake is such a stunner for a dinner party!

Orange and chocolate go so well together, you will adore this orange chocolate frangipane tart.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

Recipe Card

(¾ Cup) Salted Butter, chopped into small chunks
(240 Grams) Good Quality Chocolate, in small pieces
Granulated Sugar
Pinch of Salt
Golden Syrup
Heavy Whipping Cream
(8oz) Digestive Biscuits or Rich Tea Biscuits

Chocolate Ganache

(½ Cup) Heavy Whipping Cream
(½ Cup) Good Quality Chocolate, in small pieces
Golden Syrup

Prevent your screen from going dark

In a medium saucepan add your butter chunks and chocolate then place over low- medium heat and stir constantly until everything is melted together. Do not walk away you don’t want the chocolate to burn, so cutting the butter into chunks and stirring continuously prevents this.
Remove the pot from the heat and stir in the sugar and salt, once melted stir in the cream and golden syrup.
Break the biscuits into small pieces, think postage stamp size, then gently fold them into the chocolate so everything is coated.
Grease a 6-inch X 3-inch springform pan with butter then pour in all of the chocolate biscuit batter. Use a spatula to gently pack it all into an even layer. Cover the pan with plastic wrap and chill in the fridge for four hours or overnight.

* You can double the recipe and use a 9-inch X 3-inch springorm pan.

chocolate digestive biscuit cake, how to make a biscuit cake

Ingredients for No-Bake Banana Oatmeal Cookies

All we need to make this healthier cookie recipe work is ripe bananas, rolled oats, and peanut butter. Lettuce discuss.

Ripe Bananas: The more ripe, the better! Riper bananas will make the cookies taste sweeter, so be sure you’re using bananas that have plenty of brown spots and not an ounce of green on them. Trust me, it is worth the wait if your bananas aren’t ripe yet!

Rolled Oats: Providing that unparalleled oatmeal yumminess, a hearty texture and indescribable nutty flavor, we use old fashioned rolled oats. Instant oats or quick oats will work, although the texture isn’t as great if you ask me. I use gluten-free sprouted oats because the sprouting process unlocks the nutrients so that they are more bioavailable.

Peanut Butter (or seed or nut butter of choice): Creamy peanut butter provides yummy flavor and is also the glue that holds these beauties together. Use any well-stirred nut or seed butter you like! I love this recipe with sunflower seed butter, and it is also great with unsweetened almond butter.

Optional Additions

Chocolate chips, sea salt, and ground cinnamon are all paramount in adding tasty flavor to the cookies, but all of them are optional.

You can even add ½ to 1 teaspoon of pure vanilla extract if you’d like.

Chopped raw walnuts or raw pecans are also great for some nutty crunch.

If you like dried fruit, you can add raisins or dried cranberries in addition to or in lieu of the chocolate chips.

For a grain-free version of these cookies which feature nuts instead of oats, make my 3-Ingredient Nutty Banana Cookies, but turn them into a no-bake adventure by freezing them for one hour then keeping them refrigerated.

Now that you’re an expert on all the options for these healthy oatmeal cookies, let’s make them!

Mash the bananas in a mixing bowl until they are nice and creamy.

Mix in the peanut butter (or nut butter of choice) until thick and creamy.

Stir in the oats and chocolate chips, sea salt, and ground cinnamon (if adding) until everything is well incorporated.

Line a large baking sheet with parchment paper and drop moundfuls of dough on the sheet, creating whatever size cookies you like.

Transfer the tray of cookies to the freezer and freeze for at least one hour, or until the cookies have set up.

Serve the banana oatmeal cookies, and enjoy!

How to Store These Cookies

Once the cookies have completed their initial hour in the freezer, you can transfer them to an airtight container and store them in the refrigerator for up to 1 week. The cookies do need to be stored at a cold temperature in order to hold up.

You can also store them in the freezer for up to 3 months in a zip lock bag.

Just be sure the cookies don’t stay at room temperature for an extended period of time, as they will loosen up and will fall apart easily.

The way I see it, these cookies are fabulous for kids of all ages, especially for parents who try to keep sweets lower in sugar.

Also amazing as a post or pre-workout snack or just an all around health-conscious bite for anyone to enjoy.

There we are! An easy no-bake cookie recipe that you’ll want to put on repeat so you can have them on hand anytime someone needs a little pick me up.

3 ripe bananas, mashed
½ cup creamy peanut butter*
3 cups rolled oats
⅔ cup chocolate chips, optional
Pinch Sea Salt
½ tsp ground cinnamon, optional

*Use almond butter, sunflower seed butter, cashew butter, or any nut or seed butter you like. Just be sure it is well-stirred (doesn’t have a lot of oil separation).

1 Cookie (of 20)

Amount Per Serving

6g 11g

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