Best 7 Spiced Banana Icebox Cake Recipes

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Are you yearning for a delectable dessert that combines the tropical sweetness of bananas with a symphony of aromatic spices? Look no further than the irresistible spiced banana icebox cake. This tantalizing treat is a symphony of flavors and textures, featuring layers of creamy banana filling nestled between graham cracker crumbs, all enveloped in a delightful blend of warming spices. With its effortless preparation and stunning presentation, this icebox cake is perfect for any occasion, whether you're hosting a summer gathering or seeking a sweet ending to a cozy dinner.

Here are our top 7 tried and tested recipes!

SPICED BANANA ICEBOX CAKE



Spiced Banana Icebox Cake image

For a make-n-take dessert, this icebox cake is a party favorite!

Provided by Musselman's® Apple Butter

Categories     Trusted Brands: Recipes and Tips     MUSSELMAN'S® Apple Butter

Time 2h10m

Yield 9

Number Of Ingredients 7

18 cinnamon graham crackers, broken in half
1 (8 ounce) package cream cheese, softened
¾ cup MUSSELMAN'S® Apple Butter
1 vanilla pudding, dry mix (2.3 oz.)
1 (8 ounce) container whipped topping, thawed
6 bananas, sliced (medium ripe but still firm)
Caramel sauce, for garnish

Steps:

  • Line a deep 9x9-inch baking pan with parchment paper.
  • Place the cinnamon graham cracker squares across the bottom of the pan, overlapping to cover if necessary.
  • Beat together the cream cheese, apple butter and dry vanilla pudding mix until smooth.
  • Fold in the whipped topping using a spatula, until the mixture is combined.
  • Spread 1/3 of the cream cheese mixture over the graham crackers. Then top with 2 sliced bananas.
  • Add another layer of graham crackers, another 1/3 whipped topping, and another layer of 2 sliced bananas.
  • Repeat a third time.
  • Chill at least 2 hours or overnight.
  • Serve topped with caramel sauce drizzle.

Nutrition Facts : Calories 437.3 calories, Carbohydrate 68.2 g, Cholesterol 27.5 mg, Fat 17.7 g, Fiber 3 g, Protein 4.8 g, SaturatedFat 11.4 g, Sodium 344.4 mg, Sugar 36.4 g

3-INGREDIENT BANANA ICEBOX CAKE



3-Ingredient Banana Icebox Cake image

Provided by Food Network Kitchen

Time 8h15m

Yield one 9-inch cake (8 to 10 servings)

Number Of Ingredients 3

2 1/2 cups heavy cream, cold
4 bananas, plus 1 for garnish
3 cups animal crackers, plus more for garnish

Steps:

  • Line the bottom and sides of a 9-inch round cake pan with long pieces of plastic wrap. Whip the cream to stiff peaks in a large bowl with a mixer. Slice the bananas about 1/4 inch thick.
  • Spread one-third of the whipped cream on the bottom of the pan. Cover with half of the banana slices in concentric circles, then top with half of the animal crackers in concentric circles. Repeat with another layer of whipped cream, bananas and crackers. Finish with the remaining whipped cream. Wrap up the cake and refrigerate overnight to let the crackers soften.
  • To serve, unwrap the cake and invert it onto a plate. Thinly slice the remaining banana. Garnish the cake with the banana slices arranged around the edge and a few animal crackers in the middle.

BANANA SPICE ICEBOX CAKE



Banana Spice Icebox Cake image

Provided by Heather Tullos

Time 10m

Yield serves 8 - 10

Number Of Ingredients 7

14 - 18 cinnamon graham crackers, broken in half (into squares)
1 (8 ounce) package cream cheese, softened
½ cup Musselman's Apple Butter
1 (2.3 ounce) package vanilla pudding mix
1 (8 ounce) container of whipped topping, thawed
6 medium ripe but still firm bananas, sliced
Prepared caramel sauce to garnish

Steps:

  • Line a square baking pan (8 X 8 or 9 X 9 ) with parchment paper. Place the cinnamon graham cracker squares across the bottom of the pan, overlapping to cover if necessary.
  • Beat together the cream cheese, apple butter, and vanilla pudding mix until smooth.
  • Fold in the whipped topping using a rubber spatula, until the mixture is combined.
  • Spread ⅓ of the mixture over the graham crackers. Then top with sliced bananas. Add another layer of graham crackers, another ⅓ whipped topping, and another layer of bananas. Repeat a third time.
  • Chill at least 2 hours or overnight.
  • Serve topped with caramel sauce.

BANANA SPLIT ICEBOX CAKE



Banana Split Icebox Cake image

One day a friend showed me how to make a traditional icebox cake with just cream and graham crackers. I make it extra special with the fruit. Now everyone at your potluck can have a banana split, no muss, no fuss! -Shelly Flye, Albion, Maine

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 7

1 carton (16 ounces) frozen whipped topping, thawed
1 cup sour cream
1 package (3.4 ounces) instant vanilla pudding mix
1 can (8 ounces) crushed pineapple, drained
24 whole graham crackers
2 medium bananas, sliced
Toppings: Chocolate syrup, halved fresh strawberries and additional banana slices

Steps:

  • In a large bowl, mix whipped topping, sour cream and pudding mix until blended; fold in pineapple. Cut a small hole in the tip of a pastry bag. Transfer pudding mixture to bag., On a flat serving plate, arrange 4 crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices. Repeat layers 5 times. Refrigerate, covered, overnight., Just before serving, top with chocolate syrup, strawberries and additional banana slices.

Nutrition Facts : Calories 405 calories, Fat 15g fat (11g saturated fat), Cholesterol 16mg cholesterol, Sodium 372mg sodium, Carbohydrate 60g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.

BANANA SPICE CAKE



Banana Spice Cake image

This delicious spice cake is bursting with the fresh flavor of ripe bananas and zesty orange peel. "I've packed lots of spices into my favorite healthy dessert," comments Sharon Carroll of Whittier, California.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 22

1 large egg yolk
1/4 cup canola oil
1 cup mashed ripe bananas (about 3 medium)
2 cups cake flour
1-1/4 cups sugar, divided
1/2 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon ground nutmeg
1/2 teaspoon each salt, ground cloves, ginger and allspice
1/2 cup fat-free milk
1/4 cup orange juice concentrate
2 tablespoons fat-free plain yogurt
1 tablespoon grated orange zest
1 tablespoon vanilla extract
3 large egg whites
1/4 teaspoon cream of tartar
GLAZE:
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons fat-free milk

Steps:

  • In a bowl, beat the egg yolk, oil and bananas. Combine the cake flour, 1 cup sugar, all-purpose flour, baking powder, cinnamon, baking soda, nutmeg, salt, cloves, ginger and allspice. In another bowl, combine the milk, orange juice concentrate, yogurt, orange zest and vanilla. Gradually add dry ingredients to banana mixture alternately with milk mixture., In another bowl, eat egg whites and cream of tartar until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold in batter. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 48-52 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack., Combine the glaze ingredients; drizzle over cooled cake.

Nutrition Facts :

OLD-FASHIONED BANANA SPICE CAKE



Old-Fashioned Banana Spice Cake image

Luxurious cake made with mashed ripe bananas and filled with creamy custard and sliced bananas. This is a great birthday cake! My dad always loved this one. Time includes refrigeration.

Provided by GABREEZY

Categories     Dessert

Time 4h30m

Yield 1 8-inch 4-layer cake, 10-12 serving(s)

Number Of Ingredients 24

1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs
1 cup mashed ripe banana
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 pinch ground mace
1/2 cup buttermilk, at room temperature
3/4 cup milk
1/4 cup granulated sugar
2 large egg yolks
3 tablespoons flour
1 pinch salt
1 tablespoon unsalted butter
3/4 teaspoon vanilla extract
1 -2 tablespoon heavy cream (optional)
2 bananas, peeled and sliced
1 cup heavy whipping cream
3 tablespoons confectioners' sugar, sifted
1/4 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. Butter and lightly flour the sides and bottoms of two 8" round cake pans; knock out excess flour.
  • Using an electric mixer on medium speed, cream the butter and sugar together in a large bowl for at least 10 minutes, or until very light and fluffy. Beat in the eggs, mashed banana, and vanilla. Sift the flour, baking soda, salt and spices together onto a piece of waxed paper. Stir into the banana mixture alternately with the buttermilk.
  • Spoon into the prepared pans and smooth the tops with a rubber spatula.
  • Bake for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean. Transfer the pans to wire racks and let cool for 10 minutes. Unmold onto the racks and let cool completely.
  • Meanwhile, make the filling: in a small, heavy saucepan, heat the milk until small bubbles form around the edges of the pan. Meanwhile, beat the sugar and egg yolks together in a small bowl. Beat in the flour and salt. Gradually beat in the hot milk.
  • Return to the saucepan and cook over medium heat, stirring constantly, until the mixture begins to thicken and comes to a simmer. Lower the heat to low and continue stirring for 2 minutes. Remove from heat and beat in the butter and vanilla. Pour into a bowl, cover with a piece of plastic wrap pressed onto the surface of the custard, let cool slightly, and refrigerate.
  • To assemble the cake: Split each cake layer in half. If the custard is too thick to spread, thin it with a little cream. Spread 1/3 of the filling and arrange 1/3 of the banana slices evenly on 3 of the layers. Stack the layers and top with the fourth layer. Cover with plastic wrap and refrigerate for 2 to 3 hours.
  • Just before serving, make the topping: in a deep bowl, whip the cream until very soft peaks form. Beat in the sugar and vanilla. Spread the whipped cream frosting over the top of the cake, allowing some to drip down the sides.

Nutrition Facts : Calories 456, Fat 22.1, SaturatedFat 13.2, Cholesterol 147.4, Sodium 306.4, Carbohydrate 61.2, Fiber 1.4, Sugar 42.9, Protein 5.2

CHOCOLATE BANANA ICEBOX CAKE



Chocolate Banana Icebox Cake image

Banana pudding with a twist, this icebox cake embraces chocolate wafers instead of the classic vanilla. After a bit of time in the fridge, the cookies soften into thin layers of chocolate cake. Add some mini chocolate chips to the vanilla custard, if you like, but be sure to cover the bananas completely to keep them from oxidizing. This pudding is best the day it's made, or up to 24 hours later - but it's so delicious that it may not last that long.

Provided by Samantha Seneviratne

Categories     snack, cakes, dessert

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 12

3/4 cup/150 grams granulated sugar
1/4 cup/30 grams cornstarch
1/2 teaspoon kosher salt
3 cups/710 milliliters whole milk
6 large egg yolks
2 teaspoons pure vanilla extract
3/4 cup/175 milliliters cold heavy cream
45 thin, round chocolate wafers (from 1 9-ounce/255-gram package)
4 large ripe bananas
1 1/2 cups/355 milliliters cold heavy cream
2 tablespoons confectioners' sugar
Cocoa powder

Steps:

  • Place a fine-mesh sieve over a medium bowl, and set it aside.
  • In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks. Heat the mixture over medium, stirring constantly, until it has thickened and just come to a low boil, about 4 to 5 minutes. Continue to cook the custard while whisking for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Stir in the vanilla.
  • Chill the custard until it reaches room temperature or colder, about 1 1/2 hours. (To speed the process, you can spread the custard into an even layer on a rimmed baking sheet. Stir often until the custard has cooled, about 10 minutes. Transfer the custard back to the medium bowl.)
  • Whip the 3/4 cup heavy cream to stiff peaks. Fold the cream into the custard.
  • Add about 1/2 cup of custard to the bottom of a 2-quart serving dish, spreading it in an even layer. Top with a layer of cookies (about 15), breaking them as needed to fit the edges. Slice the bananas 1/4-inch thick, and top the cookies with a layer of bananas.
  • Dollop 1/3 of the remaining custard on top of the bananas and, using an offset spatula, gently spread it into an even layer until the bananas are completely covered. Repeat the layering of cookies, bananas and custard two more times, finishing with custard.
  • Cover with plastic wrap and chill until the custard is cold and the cookies have softened, at least 4 hours or up to 24 hours.
  • To serve, whip the 1 1/2 cups heavy cream and confectioners' sugar to medium-stiff peaks. Top the pudding with the whipped cream, and sprinkle with cocoa powder, dusting it through a fine-mesh sieve. Serve cold.

Tips:

  • Use ripe bananas for the best flavor. Overripe bananas will work well too.
  • If you don't have graham crackers, you can use vanilla wafers or chocolate wafers instead.
  • To make the cake ahead of time, assemble it and then freeze it for up to 2 months. Thaw it in the refrigerator overnight before serving.
  • For a fun twist, try using different flavored pudding mixes, such as chocolate, vanilla, or strawberry.
  • Garnish the cake with whipped cream, fresh fruit, or chopped nuts before serving.

Conclusion:

This spiced banana icebox cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy pudding filling, crunchy graham cracker crust, and sweet banana flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a simple and satisfying dessert, give this spiced banana icebox cake a try.

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