Menu Enter a recipe name, ingredient, keyword...

Chocolate Banana Ice Box Cake

By


An overnight stint in the fridge softens the graham crackers and firms up the pudding to create a sliceable dessert in this icebox cake recipe.

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 15 ounces milk chocolate, chopped
  • 5 large egg yolks
  • Salt
  • 3 cups heavy cream
  • 20 graham cracker sheets
  • 4 or 5 ripe bananas, very thinly sliced lengthwise
  • Garnish: whipped cream

Details

Servings 8

Preparation

Step 1

1.Line a 5-by-10-inch loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl.
2.Bring cream to a simmer in a medium saucepan. Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan set over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (mixture should not come to a boil). Immediately strain through a fine sieve set over chocolate; stir until chocolate melts and is smooth. Refrigerate, stirring occasionally, until thick, about 4 hours.
3.Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup chocolate over tops, and cover with some bananas. Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers. Repeat with remaining chocolate, bananas, and graham crackers until you reach the top of the pan; finish with graham crackers.
4.Cover with plastic wrap, and refrigerate overnight. Uncover, and turn out onto a serving platter. Remove plastic wrap. Garnish with whipped cream, and cut into slices.

You'll also love

Review this recipe

Banana Pudding Supreme SUSAN’S BANANA COCONUT CREAM PIE