Banoffee Icebox Cake

Banoffee Icebox Cake is a delightful, no-bake dessert that combines the sweet flavors of bananas and caramel with a creamy whipped topping. It’s easy to make and perfect for any occasion, whether you’re hosting a party or looking for a simple treat to enjoy at home. The best part? You can prepare it ahead of time and let it chill in the refrigerator until you’re ready to serve.

Why Make This Recipe

This Banoffee Icebox Cake is not only delicious but also incredibly simple to prepare. You get to enjoy the rich taste of dulce de leche and the freshness of ripe bananas without turning on the oven. It’s a great way to impress your guests or simply treat yourself to a sweet indulgence. Plus, it can be made with just a few easy-to-find ingredients!

How to Make Banoffee Icebox Cake

Ingredients:

1 1/2 cups graham cracker crumbs (or digestive biscuits)
6 tablespoons unsalted butter, melted
1 can (14 oz) dulce de leche (or caramel sauce)
2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
3-4 ripe bananas, sliced
Additional banana slices for topping
Crushed graham crackers or cookie crumbs for topping

Directions:

Prepare the Crust: In a bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a springform pan or serving dish to create an even crust. Refrigerate for 10 minutes.
Whip the Cream: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
Assemble the Layers: Spread a layer of dulce de leche over the chilled crust. Add a layer of sliced bananas on top of the dulce de leche. Spread a thick layer of whipped cream over the bananas. Repeat the layering process (dulce de leche, bananas, whipped cream) until you reach the top of the pan or use up the ingredients, finishing with whipped cream.
Chill the Cake: Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the layers to set and the flavors to meld.
Decorate and Serve: Before serving, top the cake with fresh banana slices and a sprinkle of crushed graham crackers or cookie crumbs for texture. Slice and enjoy this creamy, dreamy treat!

How to Serve Banoffee Icebox Cake

Serve slices of Banoffee Icebox Cake chilled for the best flavor and texture. You can add extra banana slices or a drizzle of caramel sauce on top for an added touch of sweetness. This dessert pairs wonderfully with a scoop of vanilla ice cream or a hot cup of coffee.

How to Store Banoffee Icebox Cake

To store leftover Banoffee Icebox Cake, cover it tightly with plastic wrap or place it in an airtight container. Keep it in the refrigerator, where it will stay fresh for up to 3 days. It’s best enjoyed within the first few days after making it, as the bananas may start to brown over time.

Tips to Make Banoffee Icebox Cake

Make sure your bananas are ripe for the best flavor.
Use heavy cream that is cold for easier whipping.
Press the graham cracker crust firmly to ensure it holds together when sliced.
If you want an extra layer of flavor, try adding a sprinkle of cocoa powder between the layers.

Variation

For a chocolate twist, consider adding chocolate pudding layers or using chocolate graham crackers for the crust. You can also substitute the bananas for other fruits like strawberries or blueberries for a fresh take.

FAQs

1. Can I use store-bought caramel sauce instead of dulce de leche?
Yes, store-bought caramel sauce works well in this recipe and is a convenient option.

2. How long does the cake need to chill?
It’s best to chill the cake for at least 4 hours, but letting it sit overnight allows the flavors to meld even more.

3. Can I freeze Banoffee Icebox Cake?
While you can freeze it, the texture may change once thawed, and the bananas may brown. It’s best enjoyed fresh or after a few days in the fridge.