Banoffee Icebox Cake
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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 icebox cake is layer after layer of goodness!
If you’re looking for more cake recipes, try my Neapolitan Icebox Cake, Salted Caramel Banana Cake, or Raspberry Lemon Snack Cake.
Table of Contents
This organic cake is the perfect no bake dessert recipe that doesn't require an oven, but it's cake! I love making icebox cake in the summertime as it's a simple no bake dessert recipe that is a cold treat, but eats like a cake!
What is icebox cake?
Icebox cake is a no bake dessert recipe that is layered cookies, whipped cream, and other toppings. It's store in the fridge (or freezer), hence the name icebox. And, as the cookies and add ins (such as fresh fruit, chocolate chips, caramel sauce, etc.) meld into the whipped cream, the cake softens. This is why icebox cake eats like a cake! Just a cold cake.
Why You'll Love This Recipe
Banana + Caramel: This delightful and easy organic 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.
Cool Treat: With each blissful bite of this Banoffee Icebox Cake, you’ll be transported into a realm of sweet indulgence! You get the combination of cool whipped cream, creamy caramel, and sweet bananas. Cool off this summer with this simple no bake dessert recipe.
Easy AF: This no bake dessert recipe is incredibly easy to make, yet it looks so fancy with all the beautiful layers! This is something I love about icebox cake!
Organic Cake: I use organic ingredients, making this icebox cake a delicious and better for you option than an ice cream cake bought from the grocery store freezer section.
Ingredients
- Caramel Sauce: I use my Homemade Caramel Sauce, which I highly recommend for this organic cake. You should plan to make this the day before so it has time to cool. But, you can use store bought if you want.
- Heavy Whipping Cream: I use Organic Valley, use your favorite.
- Cane Sugar: I use organic cane sugar for the whipped cream.
- Vanilla Extract: Use a high quality vanilla extract, not imitation.
- Graham Crackers: I use organic honey grahams, which gives this banana cream pie vibes!
- Bananas: You'll need organic bananas.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Loaf Pan: I use a 1-pound loaf pan for this icebox cake.
- Parchment Paper: I always use nontoxic parchment paper so I can easily remove the icebox from the loaf pan.
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Step by Step Instructions
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.
Baker's Tips
- 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.
FAQ's
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!
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.
Absolutely! I like to wrap each slice in plastic wrap and then freeze to ensure it's safe and doesn't get freezer burn.
Craving More?
Banoffee Icebox Cake
Ingredients
- ½ cup caramel sauce
- 1 ½ cups heavy whipping cream
- 71 grams powdered sugar
- 1 teaspoon vanilla extract
- 4.8 ounces graham crackers (1 sleeve)
- 2 large bananas
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
Nutrition
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Can I make this in a springform pan?.
.and substitute cool whip for the whipped cream?
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 ☺️
Can I substitute cool whip for the whipped cream?