How To Make Peanut Butter Banana Icebox Cake
Layers of peanut butter mousse, fresh bananas, and choco wafers on soft cookie crumbs lend a mouthwatering twist to this peanut butter banana icebox cake.
Serves:
Ingredients
For Crust:
- 1½cupschocolate cookie crumbs
- 6tbspbutter,melted
For Icebox Cake:
- 4cupsheavy cream,divided
- ¾cuppeanut butter,smooth
- ⅓cuppowdered sugar
- 27chocolate wafers
- 3small bananas
- fudge sauce
Instructions
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Line an 8×8-inch pan with plastic wrap.
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Combine the butter and cookie crumbs until moist. Press into the bottom of the prepared pan. Refrigerate.
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Whip 2½ cups of heavy cream and powdered sugar in a bowl on medium-high until fluffy.
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In a separate bowl, combine the peanut butter and ½ cup of heavy cream. Beat on medium-high until fluffy. Fold the whipped cream and peanut buttercream together.
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Spread ⅓ of the peanut butter cream over the cold crust. Top with 9 wafer cookies and half of the bananas. Spread ⅓ of the cream over the bananas.
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Top the second layer of cream with 18 wafer cookies, overlapping them and the remaining bananas. Add the remaining peanut butter cream.
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Cover with plastic wrap and refrigerate overnight.
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Remove from pan using plastic wrap and transfer to a plate. Before serving, whip remaining cream and spread over cake.
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Garnish with fudge sauce and chocolate curls, serve, and enjoy!
Nutrition
- Calories: 974.10kcal
- Fat: 77.20g
- Saturated Fat: 38.03g
- Trans Fat: 0.37g
- Monounsaturated Fat: 23.57g
- Polyunsaturated Fat: 6.21g
- Carbohydrates: 66.84g
- Fiber: 4.24g
- Sugar: 38.22g
- Protein: 11.68g
- Cholesterol: 186.33mg
- Sodium: 392.17mg
- Calcium: 110.15mg
- Potassium: 487.20mg
- Iron: 3.45mg
- Vitamin A: 563.68µg
- Vitamin C: 4.01mg
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