Best 8 Chocolate Banana Icebox Cake Recipes
Indulge in a delightful journey of flavors with our tantalizing Chocolate Banana Icebox Cake! This no-bake dessert combines the richness of chocolate and the sweetness of bananas, resulting in a symphony of taste that will leave you craving for more. With just a few simple ingredients and minimal effort, you can create a stunning centerpiece for your next gathering or a delightful treat to satisfy your sweet tooth.
Our recipe collection features variations of this classic dessert, catering to diverse preferences and dietary restrictions. From the traditional Chocolate Banana Icebox Cake to gluten-free and vegan alternatives, we've got you covered. Each recipe provides step-by-step instructions, ensuring that even novice bakers can achieve success.
For those who love the timeless combination of chocolate and banana, our Classic Chocolate Banana Icebox Cake is a must-try. Layers of chocolate wafers, creamy banana pudding, and whipped cream come together to create a harmonious balance of flavors and textures.
If you're looking for a healthier option, our Gluten-Free Chocolate Banana Icebox Cake is a game-changer. This recipe uses gluten-free wafers and a homemade banana pudding made with almond milk, ensuring that everyone can enjoy this delicious treat.
For those with vegan dietary preferences, our Vegan Chocolate Banana Icebox Cake is a delightful indulgence. We've replaced dairy products with plant-based alternatives, creating a creamy and rich pudding that complements the chocolate wafers perfectly.
No matter your dietary preferences or skill level, our Chocolate Banana Icebox Cake recipes are sure to impress. So gather your ingredients, put on your apron, and let's embark on a culinary adventure that will tantalize your taste buds!
CHOCOLATE BANANA ICEBOX CAKE
If you like your icebox cakes supremely cheesy, creamy and luscious...this one's for you! Sliced bananas and chocolate drizzle, anyone?
Provided by My Food and Family
Categories Home
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- In a medium sized bowl combine instant vanilla pudding and milk together with a whisk. Add yogurt and cream cheese to pudding. Mix well. Fold in COOL WHIP.
- Place graham cracker sheets in a single layer on the bottom of a 9x13 pan. Top the graham crackers with half of the pudding mixture, spreading evenly across crackers. Top pudding mixture with half of the sliced bananas. Drizzle with half of the melted chocolate.
- Top the above layer with a single layer of vanilla wafers, remaining bananas, and the remaining pudding mixture. Drizzle chocolate on top.
- Refrigerate for a minimum of 4 hours or overnight.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
CHOCOLATE, BANANA, AND GRAHAM CRACKER ICEBOX CAKE
An overnight stint in the fridge softens the graham crackers and firms up the pudding to create a sliceable dessert in this icebox cake recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 5-by-10-inch cake
Number Of Ingredients 7
Steps:
- Line a 5-by-10-inch loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl.
- Bring cream to a simmer in a medium saucepan. Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan set over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (mixture should not come to a boil). Immediately strain through a fine sieve set over chocolate; stir until chocolate melts and is smooth. Refrigerate, stirring occasionally, until thick, about 4 hours.
- Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup chocolate over tops, and cover with some bananas. Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers. Repeat with remaining chocolate, bananas, and graham crackers until you reach the top of the pan; finish with graham crackers.
- Cover with plastic wrap, and refrigerate overnight. Uncover, and turn out onto a serving platter. Remove plastic wrap. Garnish with whipped cream, and cut into slices.
3-INGREDIENT BANANA ICEBOX CAKE
Provided by Food Network Kitchen
Time 8h15m
Yield one 9-inch cake (8 to 10 servings)
Number Of Ingredients 3
Steps:
- Line the bottom and sides of a 9-inch round cake pan with long pieces of plastic wrap. Whip the cream to stiff peaks in a large bowl with a mixer. Slice the bananas about 1/4 inch thick.
- Spread one-third of the whipped cream on the bottom of the pan. Cover with half of the banana slices in concentric circles, then top with half of the animal crackers in concentric circles. Repeat with another layer of whipped cream, bananas and crackers. Finish with the remaining whipped cream. Wrap up the cake and refrigerate overnight to let the crackers soften.
- To serve, unwrap the cake and invert it onto a plate. Thinly slice the remaining banana. Garnish the cake with the banana slices arranged around the edge and a few animal crackers in the middle.
CHOCOLATE PEANUT BUTTER AND BANANA ICEBOX CAKE
Steps:
- In a large bowl using a handheld mixer, whisk together the peanut butter and 1/2 cup heavy cream until light and fluffy and set aside. Make sure the whipping attachments are clean and then whip the remaining 2 cups cream with the sugar and vanilla until slightly stiff peaks form. Gently fold some of the whipped cream into the peanut butter mixture to lighten it up. Then add the peanut butter mixture back into the whipped cream in 3 parts, gently folding until combined, trying to keep it light and fluffy, and then set aside.
- In a 9-inch springform pan, arrange a layer of cookies (about 16) overlapping in a circle, covering the entire surface. Spread a layer of whipped cream over the cookies, making sure all the cookies are covered, and top with banana slices. Repeat with the remaining cookies, whipped cream and banana slices, making 5 layers total and finishing with a layer of whipped cream on top. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
- Cook's Note: Using a baby off-set spatula is a great tool to help smooth out the peanut butter whipped cream in your springform pan.
ICEBOX BANANA CAKE WITH CHOCOLATE CREAM
Make and share this Icebox Banana Cake With Chocolate Cream recipe from Food.com.
Provided by Tessey
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Combine sugar, butter, and vanilla.
- Beat until fluffy (about 2 minutes).
- Add eggs one at a time.
- Beat two more minutes.
- Stir in mashed bananas and sour cream.
- Fold in flour and baking soda.
- Pour into two greased 8-inch round pans.
- Bake 25-30 minutes.
- While the cakes are cooling:.
- Beat whipping cream in a cold bowl on high until peaks form. Add sugar and vanilla. Beat till stiff peaks (2 minutes).
- Add melted chips and mix well. Store in fridge until cakes are completely cool.
- Place one cake on plate and frost. Place second cake on top and frost making sure to cover the sides. Store loosely wrapped in fridge.
- Optional: Just before serving decorate with fresh banana slices, pecans, and chocolate chips.
Nutrition Facts : Calories 1022.5, Fat 69.5, SaturatedFat 39.8, Cholesterol 237.7, Sodium 418.7, Carbohydrate 98.7, Fiber 4.8, Sugar 63.8, Protein 10.1
EASY ICEBOX CAKE
Work your magic with instant pudding and graham crackers in this Easy Icebox Cake! This Easy Icebox Cake includes banana slices and whipped topping.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 12 half cup servings
Number Of Ingredients 6
Steps:
- Make both vanilla and chocolate puddings. Crush 4 graham crackers in a baggie with a rolling pin.
- Line a 9x13 pan with graham crackers. You may need to cut a few to fit around the edges. Pour chocolate pudding over the graham crackers. Randomly lay sliced bananas on chocolate pudding. Apply another layer of graham crackers.
- Pour vanilla pudding over graham crackers to create second layer. Randomly lay sliced bananas on vanilla pudding. Sprinkle graham crackers crumbs over top.
- Refrigerate for at least one hour. Top with COOL WHIP Whipped Topping and enjoy!
Nutrition Facts : Calories 330, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
BANANA SPLIT ICEBOX CAKE
One day a friend showed me how to make a traditional icebox cake with just cream and graham crackers. I make it extra special with the fruit. Now everyone at your potluck can have a banana split, no muss, no fuss! -Shelly Flye, Albion, Maine
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, mix whipped topping, sour cream and pudding mix until blended; fold in pineapple. Cut a small hole in the tip of a pastry bag. Transfer pudding mixture to bag., On a flat serving plate, arrange 4 crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices. Repeat layers 5 times. Refrigerate, covered, overnight., Just before serving, top with chocolate syrup, strawberries and additional banana slices.
Nutrition Facts : Calories 405 calories, Fat 15g fat (11g saturated fat), Cholesterol 16mg cholesterol, Sodium 372mg sodium, Carbohydrate 60g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE PEANUT BUTTER AND BANANA ICEBOX CAKE
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Make and share this Chocolate Peanut Butter and Banana Icebox Cake recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl using a handheld mixer, whisk together the peanut butter and 1/2 cup heavy cream until light and fluffy and set aside. Make sure the whipping attachments are clean and then whip the remaining 2 cups cream with the sugar and vanilla until slightly stiff peaks form. Gently fold some of the whipped cream into the peanut butter mixture to lighten it up. Then add the peanut butter mixture back into the whipped cream in 3 parts, gently folding until combined, trying to keep it light and fluffy, and then set aside.
- In a 9-inch springform pan, arrange a layer of cookies (about 16) overlapping in a circle, covering the entire surface. Spread a layer of whipped cream over the cookies, making sure all the cookies are covered, and top with banana slices. Repeat with the remaining cookies, whipped cream and banana slices, making 5 layers total and finishing with a layer of whipped cream on top.
- Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
- Cook's Note:.
- Using a baby off-set spatula is a great tool to help smooth out the peanut butter whipped cream in your springform pan.
Nutrition Facts : Calories 725.2, Fat 45, SaturatedFat 21.6, Cholesterol 103.2, Sodium 544.1, Carbohydrate 75.9, Fiber 5.1, Sugar 37, Protein 10.6
Tips:
- Use ripe bananas. The riper the bananas, the sweeter and more flavorful your cake will be.
- Use a good quality chocolate. The better the chocolate, the better your cake will taste.
- Don't overmix the batter. Overmixing will make the cake tough.
- Chill the cake for at least 4 hours before serving. This will allow the flavors to meld and the cake to set.
- Serve the cake with fresh fruit or whipped cream. This will add a delicious and refreshing touch.
Conclusion:
The Chocolate Banana Icebox Cake is an easy and delicious dessert that is perfect for any occasion. It is made with simple ingredients and can be prepared in just a few minutes. The cake is rich and chocolatey, with a sweet and creamy banana filling. It is the perfect dessert to enjoy on a hot summer day or after a special meal.
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