SPICED BANANA ICEBOX CAKE
For a make-n-take dessert, this icebox cake is a party favorite!
Provided by Musselman's® Apple Butter
Categories Trusted Brands: Recipes and Tips MUSSELMAN'S® Apple Butter
Time 2h10m
Yield 9
Number Of Ingredients 7
Steps:
- Line a deep 9x9-inch baking pan with parchment paper.
- Place the cinnamon graham cracker squares across the bottom of the pan, overlapping to cover if necessary.
- Beat together the cream cheese, apple butter and dry vanilla pudding mix until smooth.
- Fold in the whipped topping using a spatula, until the mixture is combined.
- Spread 1/3 of the cream cheese mixture over the graham crackers. Then top with 2 sliced bananas.
- Add another layer of graham crackers, another 1/3 whipped topping, and another layer of 2 sliced bananas.
- Repeat a third time.
- Chill at least 2 hours or overnight.
- Serve topped with caramel sauce drizzle.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 68.2 g, Cholesterol 27.5 mg, Fat 17.7 g, Fiber 3 g, Protein 4.8 g, SaturatedFat 11.4 g, Sodium 344.4 mg, Sugar 36.4 g
BANANA PUDDING ICEBOX CAKE RECIPE - (4.5/5)
Provided by msippigrl
Number Of Ingredients 6
Steps:
- In a 9" Springform pan, layer as follows: 1) Cookies in bottom of pan 2) Pudding, thin layer 3) Sliced bananas 4) Cool Whip (or prepared whipped cream) Repeat layers 3-4 times, or until pan is full, ending with Cool Whip on top. Garnish with crumble cookies, if desired. Chill 4-6 hours before removing side of pan. Slice as you would a cake and serve. Garnish each slice with florets of whipped cream, if desired.
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.
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.
OLD-FASHIONED BANANA SPICE CAKE
Luxurious cake made with mashed ripe bananas and filled with creamy custard and sliced bananas. This is a great birthday cake! My dad always loved this one. Time includes refrigeration.
Provided by GABREEZY
Categories Dessert
Time 4h30m
Yield 1 8-inch 4-layer cake, 10-12 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 350°. Butter and lightly flour the sides and bottoms of two 8" round cake pans; knock out excess flour.
- Using an electric mixer on medium speed, cream the butter and sugar together in a large bowl for at least 10 minutes, or until very light and fluffy. Beat in the eggs, mashed banana, and vanilla. Sift the flour, baking soda, salt and spices together onto a piece of waxed paper. Stir into the banana mixture alternately with the buttermilk.
- Spoon into the prepared pans and smooth the tops with a rubber spatula.
- Bake for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean. Transfer the pans to wire racks and let cool for 10 minutes. Unmold onto the racks and let cool completely.
- Meanwhile, make the filling: in a small, heavy saucepan, heat the milk until small bubbles form around the edges of the pan. Meanwhile, beat the sugar and egg yolks together in a small bowl. Beat in the flour and salt. Gradually beat in the hot milk.
- Return to the saucepan and cook over medium heat, stirring constantly, until the mixture begins to thicken and comes to a simmer. Lower the heat to low and continue stirring for 2 minutes. Remove from heat and beat in the butter and vanilla. Pour into a bowl, cover with a piece of plastic wrap pressed onto the surface of the custard, let cool slightly, and refrigerate.
- To assemble the cake: Split each cake layer in half. If the custard is too thick to spread, thin it with a little cream. Spread 1/3 of the filling and arrange 1/3 of the banana slices evenly on 3 of the layers. Stack the layers and top with the fourth layer. Cover with plastic wrap and refrigerate for 2 to 3 hours.
- Just before serving, make the topping: in a deep bowl, whip the cream until very soft peaks form. Beat in the sugar and vanilla. Spread the whipped cream frosting over the top of the cake, allowing some to drip down the sides.
Nutrition Facts : Calories 456, Fat 22.1, SaturatedFat 13.2, Cholesterol 147.4, Sodium 306.4, Carbohydrate 61.2, Fiber 1.4, Sugar 42.9, Protein 5.2
BANANA SPICE SNACK CAKE
A moist, lightly spiced snack cake that needs no frosting, but is great served warm with a scoop of vanilla ice cream.
Provided by Outta Here
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Coat a 8-inch square baking pan with nonstick cooking spray.
- In a large mixing bowl, with electric mixer, cream butter (or shortening) and brown sugar. Beat in egg, buttermilk, vanilla, and mashed banana until blended.
- In a bowl, combine dry ingredients and spices.
- Mix the dry ingredients into the butter mixture until moistened. Do not overbeat.
- Pour batter into prepared pan and spread evenly.
- Bake 25-30 minutes, or until a wooden skewer inserted into middle of cake comes out clean.
- Cool in pan on wire rack for about 20 minutes.
- Serve warm, or room temperature.
Nutrition Facts : Calories 272.9, Fat 11.2, SaturatedFat 6.8, Cholesterol 48, Sodium 282.1, Carbohydrate 40.8, Fiber 1.4, Sugar 21.5, Protein 3.5
CHOCOLATE BANANA ICEBOX CAKE
Banana pudding with a twist, this icebox cake embraces chocolate wafers instead of the classic vanilla. After a bit of time in the fridge, the cookies soften into thin layers of chocolate cake. Add some mini chocolate chips to the vanilla custard, if you like, but be sure to cover the bananas completely to keep them from oxidizing. This pudding is best the day it's made, or up to 24 hours later - but it's so delicious that it may not last that long.
Provided by Samantha Seneviratne
Categories snack, cakes, dessert
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Place a fine-mesh sieve over a medium bowl, and set it aside.
- In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks. Heat the mixture over medium, stirring constantly, until it has thickened and just come to a low boil, about 4 to 5 minutes. Continue to cook the custard while whisking for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Stir in the vanilla.
- Chill the custard until it reaches room temperature or colder, about 1 1/2 hours. (To speed the process, you can spread the custard into an even layer on a rimmed baking sheet. Stir often until the custard has cooled, about 10 minutes. Transfer the custard back to the medium bowl.)
- Whip the 3/4 cup heavy cream to stiff peaks. Fold the cream into the custard.
- Add about 1/2 cup of custard to the bottom of a 2-quart serving dish, spreading it in an even layer. Top with a layer of cookies (about 15), breaking them as needed to fit the edges. Slice the bananas 1/4-inch thick, and top the cookies with a layer of bananas.
- Dollop 1/3 of the remaining custard on top of the bananas and, using an offset spatula, gently spread it into an even layer until the bananas are completely covered. Repeat the layering of cookies, bananas and custard two more times, finishing with custard.
- Cover with plastic wrap and chill until the custard is cold and the cookies have softened, at least 4 hours or up to 24 hours.
- To serve, whip the 1 1/2 cups heavy cream and confectioners' sugar to medium-stiff peaks. Top the pudding with the whipped cream, and sprinkle with cocoa powder, dusting it through a fine-mesh sieve. Serve cold.
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