Easy Chocolate Banana Icebox Cake
Serve up this decadent chocolate banana icebox cake. A homemade chocolate pudding paired with a layer of bananas and graham crackers. This chocolate icebox cake is perfect for a weeknight dessert, summer cookout dessert, and more.
An icebox cake is a type of dessert that is typically made with layers of cookies or crackers and whipped cream, pudding, or custard. The cake is assembled by layering the cookies or crackers with the filling and then allowing the cake to set and chill in the refrigerator or “icebox” until the cookies or crackers have softened and melded with the filling.
Make sure to check out my no bake banana split layered dessert, key lime pie, or my unicorn cheesecake bars!
Why Readers Rave About This Recipe
- The combination of chocolate and bananas is a classic flavor pairing that many people enjoy. The sweetness of the bananas complements the richness of the chocolate, creating a delicious balance of flavors.
- The texture of the pudding and the softness of the bananas make for a smooth and creamy dessert that is satisfying to eat.
- The icebox cake is a no-bake dessert, which means that it is easy to make and requires no cooking or baking skills. This makes it a convenient option for those who want a tasty dessert without having to spend a lot of time in the kitchen.
- The layers of the cake, alternating between the pudding and the banana slices, create a visually appealing dessert that is perfect for entertaining guests or impressing family members.
- The icebox cake can be customized to suit individual tastes, as it is possible to add other ingredients such as whipped cream, cookies, or other fruits to make it even more delicious.
Ingredients In Chocolate Icebox Cake
Want to know what you need to make this easy icebox cake recipe with chocolate and bananas? Here is a quick look at the ingredients I chose to use.
- Milk chocolate chips: These are used to make the chocolate pudding layer.
- Egg yolks: The egg yolks thicken and stabilize it as it cooks.
- Pinch of salt: The salt enhances the flavor.
- Heavy cream: Creates a creamy consistency for the dessert.
- Graham crackers: The graham crackers are the base of the cake and will soften as they absorb the moisture from the other layers.
- Bananas: The sliced bananas offer a sweetness.
See the recipe card below for a complete list of ingredients and measurements.
How To Make Banana Chocolate Icebox Cake
- In a saucepan, you will add your cream and bring to a simmer. (Photo 1)
- Next add in the yolks and whisk constantly. (Photo 2)
- Reduce heat to low and simmer to allow the sauce to thicken. (Photo 3)
- Then you will add the chocolate chips in and allow them to melt. Place pudding in the fridge and allow it to set up. (Photo 4)
- In a prepared loaf pan you will add chocolate pudding, then graham crackers, then chocolate pudding, bananas, and then top with more pudding and crackers. (Photos 5,6 & 7)
- Repeat the process and end with graham crackers on top. Then cover with foil and refrigerate overnight. (Photo 8)
- Turn the icebox cake upside on platter. Garnish with whipped cream and more bananas if you want.
Tips from our Recipe Developer
- Choose the right type of cookies or crackers: The base of the cake is important as it provides structure and texture to the dessert. Consider using graham crackers, vanilla wafers, or chocolate cookies, depending on the flavor profile you want to achieve.
- Chill the bowl and beaters before whipping the cream: Cold equipment will help the cream whip faster and hold its shape better. Pop the bowl and beaters in the fridge or freezer for a few minutes before using them.
- Use ripe bananas: The sweetness and softness of ripe bananas work best in this recipe. Look for bananas with brown spots on the skin as they will be the sweetest.
- Allow time for the cake to set: The icebox cake needs to chill in the fridge for several hours or overnight before it is ready to serve. This time allows the layers to meld together and for the graham crackers to soften, creating a cohesive and delicious dessert.
Storing Tips
Storage
The cake can last 2-3 days in the fridge. You will find the graham crackers become mushy. To prevent the cake from sliding around and getting misshapen, store it on a flat surface in the refrigerator.
Freezing
If you need to store the icebox cake for longer than a few days, you can freeze it. Wrap the cake in plastic wrap or an airtight container, and freeze for up to 1-2 months. Allow the cake to thaw in the refrigerator overnight before serving.
What To Serve With
Not sure what to pair with your icebox cake? Here are a few main dishes to pair that will compliment the chocolate and banana flavor in this no bake dessert.
Serve up this classic pot roast for a comfort food option. Or make it lighter with this easy pesto chicken sandwich. Both are delicious, and the dessert is a nice treat for after your meal.
Recipe FAQs
The term “icebox cake” comes from the fact that these cakes were originally made in the early 20th century using a refrigerator called an “icebox.” An icebox was a type of refrigeration unit that was common in households before electric refrigerators became popular.
Yes, you can definitely make an icebox cake a day in advance! In fact, many people prefer to make icebox cakes a day ahead of time, as it allows the cake to fully set and the flavors to meld together.
Need more dessert recipes? Try these:
- Cool Whip Candy
- Candied Pecans
- See all our dessert recipes!
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Printable Recipe Card
Chocolate Banana Icebox Cake
Equipment
Ingredients
- 2 cups (473 ⅙ g) milk chocolate chips
- 5 egg yolks
- Pinch of salt
- 3 cups (714 g) heavy cream
- 20 graham crackers
- 4-5 bananas sliced thin lengthwise
Instructions
- Line a loaf pan with plastic wrap.
- Place 2 cups of milk chocolate chips in a heat-safe bowl.
- In a separate bowl, whisk together 5 egg yolks and a pinch of salt.
- In a saucepan, bring 3 cups of heavy cream to a simmer. Remove from heat, and pour the cream into the bowl with the egg yolks, whisking constantly.
- Return the mixture to the saucepan and cook on low heat, stirring constantly until it thickens. Do not allow it to boil!
- Pour the thickened mixture over the chocolate chips in the heat-safe bowl. Stir until the chocolate chips melt and the mixture is smooth.
- Place the mixture in the refrigerator for about 4 hours, stirring occasionally.
- To assemble the cake, begin by spreading a layer of the chocolate mixture (about 1 cup) in the bottom of the prepared loaf pan. Then, add a layer of 4 graham crackers on top of the chocolate mixture. Add another layer of chocolate mixture (about ½ cup) on top of the graham crackers, followed by a layer of thinly sliced bananas.
- Repeat this layering process until you reach the top of the loaf pan. You want the top layer to be graham crackers.
- Cover the top of the cake with plastic wrap, and refrigerate it overnight.
- To serve, turn the cake out onto a plate or scoop it out of the pan. Garnish with whipped cream, if desired.
Notes
- Graham Crackers – Use any brand or flavor of graham crackers. Make it even richer with chocolate graham crackers.
- Pudding – If you don’t want a homemade pudding go ahead and use an instant chocolate pudding you whip up. Just follow directions on box.
- Fruit – Add in other fruit like strawberries or other berries.
- Refrigerate – Overnight.
Nutrition Information
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