I love putting my twist on classic recipes and this recipe for Banoffee Icebox Cake is no exception!
I first came across Banoffee Pie 2 years ago on a trip to Ireland. Ever since then I have wanted to make this delicious dessert.
I was inspired by my recent trip to England, and thought of taking the flavors of banana and toffee and making them into an icebox cake!
This is the perfect summer dessert and is very easy to make!
You are essentially layering graham crackers, homemade toffee sauce (only 3 ingredients!), sliced bananas, and whipped cream. This combination is one to love.
You may be asking yourself what is an icebox cake?
This is something I had wondered until recently when I saw so many recipes for different flavors of icebox cakes. It is essentially layers of cookies, cream and/or custard, and some combination of fruit/nuts/candy.
It sits in the refrigerator for several hours, allowing the cookies to soften and the flavors of the icebox cake to meld.
This treat is great for a summer barbecue or any occasion that needs a sweet ending (to me this is all occasions, big or small).
One reason I love this recipe is that it is very simple to make.
The toffee sauce combines three ingredients. They are butter, dark brown sugar, and sweetened condensed milk. They are cooked together for a few minutes until thickened.
Quick tip: Before spreading the toffee over the graham crackers allow it to cool until warm, but no longer hot. You can also place the toffee in the refrigerator for a few minutes to allow it to cool.
For the whipped cream I whip heavy cream, sugar, and vanilla extract in the bowl of an electric mixer until stiff peaks form.
Quick tip: To get the best results, the heavy cream should be cold. You can also refrigerate your mixing bowl prior to whipping to achieve maximum volume in the whipped cream.
Quick tip: If preferred, you can also use store-bought whipped cream.
Once you have all your components made and your bananas sliced it is time to start layering. This is the fun part 🙂
- Begin by layering half of the graham cracker sheets on the bottom of your baking dish. They will overlap slightly and this is just fine.
- Spread half of the cooled toffee over the graham crackers.
- Top with 2 sliced bananas and half of the whipped cream.
- Repeat these layers, you should have 2 layers of each when you are all done.
- Sprinkle with the toffee pieces and refrigerate for 4-6 hours or overnight.
Since this icebox cake has fresh bananas, it is best if served with 24-48 hours of making. It will still taste delicious after that but the bananas may not be as pretty.
Slice and enjoy 🙂
Looking for more summer dessert recipes? Check out these delicious, crowd-pleasing desserts!
This Banoffee Icebox Cake is a twist on the traditional British dessert, Banoffee Pie. This easy, no bake dessert is made from scratch with layers of graham crackers, homemade toffee, sliced bananas, and topped with whipped cream. This original dessert is perfect for any occasion, big or small!
- 1 stick (8 tablespoons) unsalted butter
- 1/2 cup brown sugar , packed
- 1-14 ounce can sweetened condensed milk
- Pinch of salt
- 2 cups heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 16 graham cracker sheets
- 4 bananas , sliced
- 1/2 cup toffee pieces , for decoration
In a small saucepan melt the butter. Once melted add the brown sugar and salt.
Once mixed, add the sweetened condensed milk and bring to a boil, whisking constantly. Boil for ~1 minute or until the mixture thickens and begins to pull away from the side of the saucepan. Take off the heat and let cool.
In the bowl of an electric mixer, whisk the cream, powdered sugar, and vanilla extract on high until stiff peaks form.
In the bottom of a 9-inch square baking pan, layer half of the graham crackers. Pour half of the cooled toffee mixture over the graham crackers and spread evenly with an offset spatula or spoon. Next, layer half of the sliced bananas and then the whipped cream.
Repeat the layers and top with toffee pieces. There should be two layers of each component.
3. Refrigerate for at least 4-6 hours, or overnight. Cut and serve! The cake should be stored in the refrigerator for 1-3 days.
- The toffee can be slightly warm, but not hot. You may place the toffee in the refrigerator for a few minutes to cool.
- This cake is best if consumed within 42 hours of making.