I cut the gingerbread cookies as in the video (I put the top part aside). Gently stacked pieces of gingerbread in a bowl, generously lubricating each layer of sour cream. The next layer of banana slices. Alternating layers. No sugar is needed. When the cake is formed, I put the dishes in the refrigerator for 5-8 hours. The impregnated cake was coated with sour cream and sprinkled with crumbs from the upper parts of the gingerbread crushed into powder.