Banana Icebox Cake

I made this banana icebox cake for my uncle on Father’s Day. It was part of a feast (an annual tradition) that included beer-braised brisket tacos, red cabbage slaw and esquites. The cake was fabulous and was completely demolished within 20 minutes of serving it. But amid all of the eating and the NBA Finals-watching and the Game of Thrones finale drama, I never got a chance to take a picture of any slices.

And so, every day since June 15, I’ve debated posting this recipe. It would be a total food blogger fail, I thought, to tell rather than show how the banana “pudding” layer — made with extremely ripe bananas, sweetened condensed milk, cream cheese and copious amounts of cream (aka everything delicious) — softens the graham crackers into a cake-like consistency. Or to describe how gloriously light the layers of fresh banana and whipped cream were, rather than adding a picture. Or even to omit a photo of all the forks and plates after the carnage, a sign of how quickly and thoroughly this cake was devoured.

My b.

I’m sorry that I don’t have any pictures of this banana icebox cake once it’s served, but I’m going to share the recipe anyway because I’d be even sorrier if the rest of the world never got to try this life-changing dessert.

What is an icebox cake anyway? It’s a layered dessert, traditionally made with wafers or graham crackers and either whipped cream or pudding, which is then refrigerated overnight. The cake originated during World War I, back when a fridge was called an “icebox,” hence the name. They’re perfect for picnics or barbecues (like say, a Fourth of July one?) because you have to make them ahead of time, so that’s one less thing to worry about when having a bunch of people over. And needless to say, they’re so delicious, so refreshing and cool, that they’re the perfect end to any summer day.

(I know these pictures suck, sorry!)

Banana Icebox Cake
Adapted heavily from Martha Stewart

– 4 large very ripe bananas (+ 1 more, for the top of the cake [optional])

– 1/2 cup sweetened condensed milk

– 1/2 teaspoon vanilla extract

– 4 ounces cream cheese, softened

– 2 cups heavy cream, divided

– 2 sleeves graham crackers (about 12 whole crackers)

1) In a large bowl, mash two of the bananas. Add the sweetened condensed milk, vanilla extract, cream cheese and 1 cup of the heavy cream. Using an electric mixer, beat the mixture until it is smooth. Freeze for 2 hours.

2) Wash and dry your bowl and beaters thoroughly. Beat the remaining cup of whipped cream until it forms stiff peaks. Cut the remaining two bananas into 1/2-inch-thick slices. (Perhaps using this? [On a related note: I’m so happy this article exists. God I love the Internet.]

3) Spread a thin layer of the banana pudding mixture on the bottom of a 7-x-11 baking pan. Top with graham crackers. Then layer a quarter of the banana slices on top, then spoon a quarter of the banana mixture overtop of the graham crackers, and then spoon a quarter of the whipped cream on top.* Then layer another row of graham crackers, bananas, banana mixture, whipped cream, etc. … wash, rinse and repeat until there are four layers to the icebox cake.

4) Refrigerate the cake for at least 4 hours (and up to 24 hours). Top with additional banana slices if desired (I ran out of bananas, so I didn’t do this). Serve chilled.

*I didn’t exactly follow this, because … I have no idea what I was thinking. However you stack them, this will be delicious.