This Chocolate, Banana, and Graham Cracker Icebox Cake is an easy and creamy recipe, which is made with layers of rich chocolate custard, graham crackers, and fresh bananas. It’s the perfect make-ahead dessert, a simple no-bake treat that’s ideal for any occasion.
Chocolate, Banana, and Graham Cracker Icebox Cake Ingredients
A simple list for a decadent, no-bake dessert.
- 15 ounces milk chocolate, chopped
- 5 large egg yolks
- Pinch of salt
- 3 cups heavy cream
- 20 graham cracker sheets
- 5 ripe bananas, very thinly sliced lengthwise
- Whipped cream, for garnish
How To Make Chocolate, Banana, and Graham Cracker Icebox Cake
A step-by-step guide to this wonderfully rich and impressive no-bake dessert.
- Prepare the Custard Base: Line a 5×10-inch loaf pan with plastic wrap, leaving a generous overhang on all sides. Place the chopped chocolate in one heatproof bowl and the egg yolks with a pinch of salt in another.
- Make the Chocolate Custard: In a medium saucepan, bring the heavy cream to a simmer. Very slowly pour the hot cream into the bowl with the egg yolks while whisking constantly. Return this mixture to the saucepan over low heat. Cook, stirring constantly, for about 8 minutes, until the mixture is thick enough to coat the back of a spoon. Do not let it boil.
- Chill the Custard: Immediately strain the hot custard through a fine-mesh sieve over the chopped chocolate. Stir until the chocolate melts and the mixture is smooth. Refrigerate this custard, stirring occasionally, until it is very thick, which will take about 4 hours.
- Assemble the Layers: Spread 1 cup of the chilled chocolate mixture evenly into the bottom of the prepared loaf pan. Top with a single layer of 4 graham crackers, trimming them to fit snugly. Spread with 1/2 cup of chocolate, then a layer of sliced bananas.
- Continue Layering: Continue this pattern—chocolate, graham crackers, chocolate, bananas—until you reach the top of the pan. Finish with a final layer of graham crackers.
- Chill Overnight and Serve: Cover the cake with plastic wrap and refrigerate overnight to allow the crackers to soften and the flavors to meld. To serve, uncover the cake and use the plastic wrap overhangs to lift it out onto a serving platter. Garnish with whipped cream before slicing.
Recipe Tips
For a perfect, silky, and easy-to-slice icebox cake.
- How to get a smooth, non-scrambled custard? The secret is to “temper” the eggs. This means adding the hot cream to the egg yolks very slowly while whisking continuously. This gently raises the temperature of the eggs without shocking and cooking them, ensuring a silky-smooth custard.
- Why do I have to chill the custard before layering? Chilling the chocolate custard until it’s thick, like a pudding, is a crucial step. A warm, runny custard would make the graham crackers and bananas slide around and would not create neat, distinct layers.
- Can I make this ahead of time? Absolutely! This is the ultimate make-ahead dessert. It must be made at least one day in advance to allow the graham crackers to soften and the cake to set up properly for slicing.
- How to get clean slices? The key is to make sure the cake is thoroughly chilled and very firm. Using the plastic wrap “sling” to lift the entire loaf out of the pan and placing it on a cutting board also makes slicing much easier. Use a long, sharp knife, and wipe the blade clean between each cut.
What To Serve With Chocolate, Banana, and Graham Cracker Icebox Cake
This decadent no-bake cake is a complete dessert on its own.
A rich slice of this chilled cake is a perfect end to any meal. It’s fantastic served with:
- An extra dollop of fresh whipped cream
- A hot cup of black coffee or an espresso to cut the richness
- A tall, cold glass of milk
How To Store Chocolate, Banana, and Graham Cracker Icebox Cake
Keeping your delicious dessert fresh.
- Refrigerate: This cake must be stored in the refrigerator. Keep it in an airtight container or covered tightly with plastic wrap. It will stay fresh and delicious for up to 4 days.
Chocolate, Banana, and Graham Cracker Icebox Cake Nutrition Facts
An estimated guide per slice.
- Calories: 550 kcal
- Carbohydrates: 50 g
- Protein: 8 g
- Fat: 38 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
An icebox cake is a classic no-bake dessert made by layering cookies or crackers (like graham crackers or chocolate wafers) with a creamy filling (like whipped cream or pudding). It’s then chilled in the “icebox” (refrigerator) overnight, during which time the crackers soften to a tender, cake-like consistency.
Yes. Classic vanilla wafers or crisp chocolate wafer cookies would be fantastic substitutes for the graham crackers in this recipe.
If your custard accidentally curdled a little bit during cooking, you can often save it. After you strain it over the chocolate, you can use an immersion blender to blitz the mixture until it is smooth again before chilling.
Try More Recipes:
- Banana-Walnut Chocolate Chunk Cookies Recipe
- Test Kitchen’s Favorite Banana-Chocolate Chip Bread Recipe
- Gluten-Free Peanut Butter-Banana Waffles Recipe
Chocolate, Banana, and Graham Cracker Icebox Cake Recipe
Description
An easy, no-bake icebox cake featuring layers of a rich, homemade chocolate custard, crisp graham crackers, and fresh sliced bananas, all chilled overnight into a decadent, cake-like dessert.
Ingredients
Instructions
- Line a 5×10-inch loaf pan with a plastic wrap sling.
- Custard: In a saucepan, bring the cream to a simmer. In a heatproof bowl, whisk the egg yolks and salt. Slowly temper the hot cream into the yolks while whisking.
- Return the mixture to the saucepan over low heat and cook, stirring constantly, until it thickens enough to coat a spoon (about 8 minutes). Do not boil.
- Strain the hot custard over the chopped chocolate and stir until smooth. Refrigerate for about 4 hours, until very thick.
- Assemble: Spread 1 cup of the chilled chocolate custard in the bottom of the prepared pan. Top with a layer of graham crackers.
- Continue layering: 1/2 cup chocolate, a layer of bananas, 1/2 cup chocolate, a layer of graham crackers. Repeat until you reach the top of the pan, finishing with graham crackers.
- Cover and refrigerate overnight.
- Use the plastic wrap to lift the cake out of the pan. Garnish with whipped cream and slice to serve.
Notes
- The overnight chilling step is crucial; it allows the graham crackers to soften and the cake to set up for easy slicing.
- Tempering the eggs slowly with the hot cream is the secret to a smooth, unscrambled custard.
- This is the perfect make-ahead dessert for a party, as all the work is done the day before.
- Ensure you use a fine-mesh sieve to strain the custard for the silkiest possible texture.