Chocolate Banana Icebox Cake
Inspired by techniques from NYT Cooking.
A classic custard-based icebox cake layers rich vanilla custard with chocolate wafer biscuits and sliced banana, finished with whipped cream and a dusting of cocoa.
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Method
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Equipment
- sieve
- bowls
- medium saucepan
- whisk
- baking tray (optional, for fast cooling)
- electric mixer
- spatula
- 2000 ml serving dish
- cling film
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 557 kcal |
| Protein | 8.7 g |
| Carbohydrate | 63.1 g |
| of which sugars | 40.7 g |
| of which free sugars | 27.5 g |
| Fat | 31.3 g |
| of which saturates | 17.6 g |
| Fibre | 2.8 g |
| Salt | 0.76 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 9 servings
Custard
- 150 g caster sugar
- 30 g cornflour
- 1.5 g fine sea salt or table salt about ¼ tsp
- 710 ml whole milk
- 6 large egg yolks
- 2 tsp vanilla
- 175 ml cold double cream
Layers
- 45 thin round chocolate wafers
- 4 large ripe bananas
Topping
- 355 ml cold double cream
- 25 g icing sugar about 2 tbsp
- 1 tsp cocoa powder, to dust
- 1
Whisk. Whisk the 150 g caster sugar, 30 g cornflour and ¼ tsp fine salt in a pan, then gradually whisk in the 710 ml whole milk followed by the 6 egg yolks.
- 2
Cook. Cook on medium heat, stirring constantly, until thick and at a low boil, 4-5 min, then whisk for 1 min more so the custard is well above 77 °C.
- 3
Strain. Push the custard through a sieve into a bowl, stir in 2 tsp vanilla, and cool to room temperature, about 1½ h.
- 4
Fold. Whip 175 ml of the double cream to stiff peaks and fold into the cooled custard.
- 5
Layer. Spoon 120 ml custard into the serving dish, cover with about 15 chocolate wafers broken to fit, top with sliced banana from the 4 bananas, then spread over a third of the remaining custard.
- 6
Repeat. Repeat the layers twice more, finishing with a layer of custard on top.
- 7
Chill. Cover and chill for 4-24 h.
- 8
Top. Whip the 355 ml double cream with 2 tbsp icing sugar to medium-stiff peaks, spread over the cake and sift cocoa powder over to finish.
Storage
Keep covered in the fridge and eat within the 24 h chilling window, as the bananas soften the longer it sits.
