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Banana Cream Icebox Cake

Delicious Banana Cream Icebox Cake Recipe for Summer Treats

This Banana Cream Icebox Cake is a no-bake dessert perfect for summer, combining creamy whipped cream and fresh bananas in an easy layered treat.
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Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 box graham crackers 14.4 oz
  • 4 ripe bananas
  • 2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 2 tsp pure vanilla extract
  • 1 tbsp lemon juice

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • Parchment Paper
  • electric mixer

Method
 

Preparation Steps
  1. Line a 9×13 inch baking dish with parchment paper.
  2. In a large bowl, beat heavy whipping cream until soft peaks form. Gradually add powdered sugar and vanilla extract; whip until stiff peaks form (3-5 minutes).
  3. Peel and slice bananas into even rounds; toss gently in lemon juice.
  4. Begin layering: place a layer of graham crackers in the dish, spread half of the whipped cream mixture over them, and add half of the sliced bananas.
  5. Repeat layering with another set of graham crackers, remaining whipped cream mixture, and bananas. Finish with graham crackers on top.
  6. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 26gProtein: 3gFat: 16g

Notes

Feel free to customize this recipe by adding layers of crushed nuts or caramel. The cake can be stored in the refrigerator for up to three days, but is best served cold and fresh.

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