Mimi's Organic Eats » No Bake Dessert Recipes » Banoffee Icebox Cake

Banoffee Icebox Cake

This simple no bake dessert recipe is the perfect cool treat to make this summer; no oven required! This Banoffee Icebox Cake starts with graham crackers, homemade caramel sauce, fresh banana slices, and whipped cream. This easy banana icebox cake is layer after layer of goodness!

If you’re looking for more frozen desserts, try my Easy Homemade Magic Shell, Lemon Popsicles, or my Cool Mint Dark Chocolate Fro Yo.

banoffee icebox cake, easy banana icebox cake

Why You'll Love This Recipe

This delightful and easy banana icebox cake is a combination of graham crackers, caramel sauce, fresh banana slices, and whipped cream layered into a loaf pan. Ripe bananas add a natural sweetness while the rich caramel sauce provides a rich and creamy flavor that pairs perfectly with the homemade whipped cream and layers of graham crackers.

With each blissful bite of this Banoffee Icebox Cake, you’ll be transported into a realm of sweet indulgence! Cool off this summer with this simple no bake dessert recipe.

banoffee icebox cake, easy banana icebox cake

Ingredients for Banoffee Icebox Cake

Homemade Caramel Sauce

Organic Valley Heavy Whipping Cream

Wholesome Organic Cane Sugar

Simply Organic Vanilla Extract

Annie’s Organic Honey Graham Crackers

Organic Bananas

Tools Needed

Digital Food Scale

Stand Mixer

USA Pan 1-Pound Loaf Pan

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

banoffee icebox cake, easy banana icebox cake

How to Make Banoffee Icebox Cake

Step 1

Line a 1-pound loaf pan with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Mix on low until combined and gradually increase the speed as the whipped cream thickens, until you are at full speed. Whisk until stiff peaks form.

Step 3

Line the loaf pan with a layer of graham crackers, you will have to cut them up to fit one even layer just right!

Step 4

Spread caramel sauce over the graham crackers.

Step 5

Slice the bananas and add one layer of banana slices on top of the caramel sauce. Add one-third of the whipped cream and spread evenly.

Step 6

Repeat this process two more times, graham crackers, caramel, banana slices, whipped cream, and then the loaf pan will be full.

Step 7

Drizzle caramel sauce on top of the final layer of whipped cream and swirl it with a spoon. Crumble extra graham crackers on top. Store in the fridge for at least 6 hours or overnight.

banoffee icebox cake, easy banana icebox cake

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banoffee icebox cake, easy banana icebox cake
banoffee icebox cake, easy banana icebox cake

Tips for Banoffee Icebox Cake

• I use my USA Pan 1-pound Loaf Pan for this recipe. I would recommend using a loaf pan with straight sides versus one with rounded corners.

• I use parchment paper and fold it over the sides of the loaf pan, so when this cake is ready to come out, I can just lift the parchment paper sides up and it removes the cake very easily.

• Make sure to make the Homemade Caramel Sauce ahead of time so it has time to cool before assembling the cake. If you’re feeling lazy, King’s Cupboard makes a good Organic Caramel Sauce you can easily buy.

• I make the whipped cream in my stand mixer, but you can also do this in a hand mixer. Whichever way you prefer is totally fine!

• Make sure to store extra cake in an airtight container in the fridge. You can also store in the freezer to make it last longer.

banoffee icebox cake, easy banana icebox cake

FAQ's

Can I use another kind of fruit?

Yes! If you want to use apples or peaches, these would also be great in this icebox cake and they both would go really well with caramel!

How do you store icebox cakes?

Icebox cakes are best kept in the fridge for a few days after making. But, if you want to store them longer, you can do so in the fridge. I recommend wrapping the cake (or each slice) in plastic wrap and then storing in the freezer.

Why organic?

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

banoffee icebox cake, easy banana icebox cake

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banoffee icebox cake, easy banana icebox cake

Banoffee Icebox Cake

Mimi Council
This easy no bake dessert recipe is a delicious frozen dessert that you'll love this summer! This Banoffee Icebox Cake is made up of graham crackers, homemade caramel sauce, fresh banana slices, and homemade whipped cream.
Prep Time 15 minutes
Chill Time 6 hours
Total Time 6 hours 15 minutes
Course Dessert
Cuisine American
Makes 8 servings
Calories 430 kcal

Ingredients
 
 

Instructions
 

  • Line a 1-pound loaf pan with parchment paper.
  • In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Mix on low until combined and gradually increase the speed as the whipped cream thickens, until you are at full speed. Whisk until stiff peaks form.
  • Line the loaf pan with a layer of graham crackers, you will have to cut them up to fit one even layer just right!
  • Spread caramel sauce over the graham crackers.
  • Slice the bananas, and add one layer of banana slices on top of the caramel sauce. Add one-third of the whipped cream and spread evenly. Repeat this process two more times, graham crackers, caramel, banana slices, whipped cream, and then the loaf pan will be full.
  • Drizzle caramel sauce on top of the final layer of whipped cream and swirl it with a spoon. Crumble extra graham crackers on top. Store in the fridge for at least 6 hours or overnight.
  • Using a warm sharp knife, cut the cake into 8 slices and serve immediately. Store extra cake in an airtight container in the fridge.

Notes

High Altitude – Follow the recipe as noted.

Nutrition

Calories: 430kcalCarbohydrates: 56gProtein: 5gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 349mgPotassium: 239mgFiber: 3gSugar: 25gVitamin A: 675IUVitamin C: 3mgCalcium: 71mgIron: 2mg
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3 Comments

  1. Can I make this in a springform pan?.
    .and substitute cool whip for the whipped cream?

    • mimibakescookies

      Hi! You can use cool whip for whipped cream. You can also make it in a springform pan as well, if it’s round it just may be difficult to get the Graham crackers to line up exactly with the sides, which would then make more whipped cream fill in ☺️

  2. Can I substitute cool whip for the whipped cream?

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