Go Back
–+ servings
banoffee icebox cake on a white marble serving board on a table with a jar of caramel sauce and flowers.

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.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 6 hours
Total Time 6 hours 15 minutes
Course Dessert
Cuisine American
Makes 8 servings
Calories 430 kcal

Equipment

  • Digital Food Scale
  • Stand Mixer
  • 1-pound Loaf Pan
  • Parchment Paper Sheets

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.
  • Slice the bananas into thin slices.
  • 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.

Video

Notes

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 True 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.
  • 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
Want more recipes?Follow along on @mimisorganiceats for more inspiration!