Banoffee Icebox Cake: A No-Bake Dessert with Layers of Delight

Banoffee Icebox Cake is a no-bake dessert that combines the classic flavors of banoffee pie—bananas, toffee, and whipped cream—into an easy-to-make layered cake. Perfect for summer gatherings or anytime you want a fuss-free yet impressive dessert, this cake is creamy, sweet, and utterly delicious. Below is a detailed recipe with step-by-step instructions, variations, and tips to help you create the perfect Banoffee Icebox Cake.

Ingredients

For the cake layers:

2 cups heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
1 box (14.4 oz) graham crackers or digestive biscuits
3-4 ripe bananas, sliced
1 cup dulce de leche or toffee sauce (store-bought or homemade)

For the topping (optional):

1/2 cup heavy cream
1 tbsp powdered sugar
1/2 tsp vanilla extract
Chocolate shavings or cocoa powder
Additional banana slices

Preparation

Step 1: Make the Whipped Cream

In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.

Step 2: Assemble the Cake

In a 9×13-inch baking dish or serving tray, spread a thin layer of whipped cream on the bottom.
Arrange a single layer of graham crackers or digestive biscuits over the whipped cream, breaking them as needed to fit.
Spread a layer of dulce de leche or toffee sauce over the crackers.
Add a layer of sliced bananas.
Spread a generous layer of whipped cream over the bananas.
Repeat the layers until you reach the top of the dish, finishing with a layer of whipped cream.

Step 3: Add the Topping (Optional)

Whip the remaining heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Spread or pipe the whipped cream over the top layer of the cake.
Garnish with chocolate shavings, cocoa powder, or additional banana slices.

Step 4: Chill

Cover the cake with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow the crackers to soften and the flavors to meld.

Step 5: Serve and Enjoy

Slice and serve chilled. Enjoy the creamy, dreamy layers of banoffee goodness!

Variations

Chocolate Twist: Add a layer of chocolate ganache or sprinkle chocolate chips between the layers.
Nutty Crunch: Add a layer of chopped toasted nuts (like pecans or almonds) for extra texture.
Coffee Flavor: Add 1-2 teaspoons of instant espresso powder to the whipped cream for a coffee-infused version.

Cooking Notes

For a smoother texture, ensure the whipped cream is well-chilled before whipping.
If the dulce de leche is too thick, warm it slightly to make it easier to spread.
Store leftovers in the refrigerator for up to 3 days.

Serving Suggestions

Serve with a drizzle of extra toffee sauce or caramel sauce for added indulgence.
Pair with a cup of coffee or tea for a delightful dessert experience.

Tips

Use ripe but firm bananas to prevent them from becoming too mushy.
For a quicker version, use store-bought whipped topping instead of homemade whipped cream.
If you prefer a firmer cake, let it chill overnight.

Prep Time:

20 minutes

Chilling Time:

4 hours (or overnight)

Total Time:

About 4 hours 20 minutes

Nutritional Information (per serving, serves 12):

Calories: 350
Protein: 4g
Sodium: 150mg
Fat: 20g
Carbohydrates: 40g
Fiber: 2g

FAQs

Can I use other cookies instead of graham crackers?
Yes, you can use vanilla wafers, shortbread cookies, or even chocolate cookies for a different flavor.

Can I make this ahead of time?
Yes, this cake can be assembled up to 24 hours in advance. Keep it refrigerated until ready to serve.

What if I don’t have dulce de leche?
You can make your own by simmering a can of sweetened condensed milk for 2-3 hours, or use caramel sauce as a substitute.

Conclusion

Banoffee Icebox Cake is a no-bake dessert that’s as easy to make as it is delicious. With its layers of graham crackers, creamy whipped cream, sweet bananas, and rich toffee, this cake is sure to be a hit with everyone. Enjoy making and sharing this delightful recipe!