Banana Pudding Icebox Cake
User Reviews
5
Banana Pudding Icebox Cake
Description
This Banana Pudding Icebox Cake uses store-bought pound cake sliced thinly to form layers that are interspersed with banana slices brushed with lemon juice to prevent browning, and a lightly sweetened whipped cream mixture flavored with vanilla and optional banana extract. The repeated layering creates a delicate balance of moist cake, fresh banana flavor, and fluffy cream.
Chilling the cake for a few hours allows the flavors to meld and the cream to soften the pound cake slices, resulting in a tender dessert that holds its shape when sliced. Garnishing with additional banana slices and toasted cake crumbs adds visual appeal and a pleasant textural contrast.
This recipe requires no baking and is best prepared in advance to allow proper chilling time. It serves well as a simple celebratory or seasonal dessert, highlighting familiar flavors in an approachable format.
Ingredients
- 1 pound cake mine was 14 ounces, store bought, loaf style
- 2 cups heavy cream can whip extra cup for total 3 cups if adding piped layer; increase sugar and flavorings accordingly
- 1/3 cup powdered sugar sifted
- 1 ½ tsp vanilla extract
- 1 tsp banana flavoring you can buy it here, optional
- 3 large banana
- lemon juice or Fruit Fresh; optional
garnish, optional
- banana slices
- cake crumbs toasted
Instructions
- Slice the pound cake into 1/4 - 1/3 inch slices. Add one layer of pound cake to the bottom of your baking dish. If your slices don't fit perfectly, break them to fit and completely cover the bottom of the dish, in a single layer.
- Whip the cream with the sugar and flavorings, until it holds stiff peaks. Don't over-whip.
- Slice the bananas, slicing them one at a time so the slices don't start to turn brown. Arrange a layer of banana slices over the pound cake.
- Spread a layer of whipped cream over the bananas.
- Repeat this with a new layer of cake and bananas.
- Top with whipped cream.
- Optional: if you made extra sweetened whipped cream you can pipe a decorative topping on your icebox cake.
- Garnish the top with a few extra banana slices and the toasted crumbs, if using. I like to dip my garnish banana slices in lemon juice or Fruit Fresh to keep them from turning brown.
- Refrigerate for at least 2-3 hours until ready to serve. Once chilled you can serve this in slices, or you can scoop it out with a spoon.
Notes
- To make toasted pound cake crumbs, process a slice of cake finely and toast it gently in butter until golden, then cool before using as garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 94mg | 31% |
| Sodium | 223mg | 9% |
| Potassium | 247mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 858IU | 17% |
| Vitamin C | 4mg | 4% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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