Banoffee Icebox Cake
A delightful no-bake dessert combining bananas and caramel with a creamy whipped topping, perfect for any occasion.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs (or digestive biscuits)
- 6 tablespoons unsalted butter, melted
For the Filling
- 1 can (14 oz) dulce de leche (or caramel sauce)
- 2 cups heavy whipping cream Cold for easier whipping.
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 3-4 ripe bananas, sliced Use ripe bananas for the best flavor.
- Additional banana slices for topping
- Crushed graham crackers or cookie crumbs for topping
Instructions
Preparation of the Crust
- In a bowl, combine the graham cracker crumbs and melted butter. Mix until 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.
Whipping the Cream
- In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Set aside.
Assembling the Layers
- Spread a layer of dulce de leche over the chilled crust.
- Add a layer of sliced bananas on top.
- Spread a thick layer of whipped cream over the bananas.
- Repeat the layering process until you use up the ingredients, finishing with whipped cream.
Chilling the Cake
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight.
Decoration and Serving
- Before serving, top the cake with fresh banana slices and a sprinkle of crushed graham crackers or cookie crumbs.
- Slice and enjoy this creamy, dreamy treat.
Notes
To store leftovers, cover tightly with plastic wrap or keep in an airtight container in the fridge. Best enjoyed within 3 days. Add extra banana slices or a drizzle of caramel for added sweetness and serve chilled.