6 PCs bananas
300 g crackers
700 g sour cream with a high fat content
1/2 glass sugar
2 tbsp. lemon juice
100 g chocolate
3 tbsp. coconut
Banana peel, cut into thin slices, put them on the bottom of the form. Lay on top of crackers. Sour cream whisk, gradually adding sugar, until the formation of fluffy sustainable mass. Cream put on crackers, smooth. The cake set for 3 hours in the refrigerator.
Turn the cooled cake on a dish, sprinkle with lemon juice. Chocolate grate on a coarse grater, mix with coconut, sprinkle the top and side of cake.