Can I make this icebox cake the night before?

Absolutely! In fact, refrigerating the cake overnight helps the flavors meld and the cake to slice beautifully. Just wait to add any fresh garnishes until you’re ready to serve.

How do I prevent the bananas from browning in the cake?

Toss or brush the banana slices lightly with lemon juice or Fruit Fresh before layering. This helps preserve their color and keeps everything looking fresh.

Can I use homemade pound cake instead of store-bought?

Definitely! If you have a favorite homemade pound cake recipe or leftovers, use that for even more flavor. Just make sure it’s fully cooled so it doesn’t melt the cream.

What if I want to make it even fancier?

Add a layer of vanilla or chocolate pudding, or swap some whipped cream for mascarpone cheese for a richer texture. Garnish with toasted nuts, caramel sauce, or even shaved chocolate.

Banana Pudding Icebox Cake Recipe

Description

This Banana Pudding Icebox Cake combines layers of tender pound cake, creamy banana-flavored whipped cream, and fresh bananas for a no-bake, crowd-pleasing dessert that’s both nostalgic and refreshingly simple to prepare. Perfect for summer gatherings or anytime you’re craving a cool, comforting treat.

Ingredients

Units Scale

Pound Cake Layer

1 store bought pound cake, loaf style (about 14 ounces)

Cream Layer

2 cups heavy cream (use 3 cups if adding a piped top layer)
1/3 cup powdered sugar, sifted (increase slightly if using 3 cups of cream)
1 1/2 tsp vanilla extract
1 tsp banana flavoring (optional)

Banana Layer

3 large bananas
Lemon juice or Fruit Fresh, optional (to prevent browning)

Garnish (Optional)

Banana slices
Toasted cake crumbs

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Instructions

Prepare the Pound Cake: Slice the pound cake into even 1/2-inch thick pieces. If desired, toast a couple of slices in a toaster or oven until golden; crumble these for garnishing the finished cake.
Make the Whipped Cream Mixture: In a large mixing bowl, pour in the heavy cream. Using a hand mixer or stand mixer, whip the cream until soft peaks form. Add the sifted powdered sugar, vanilla extract, and banana flavoring (if using). Continue whipping until firm peaks form, but do not overwhip. If you want an extra piped layer for the top, whip an additional cup of cream with proportionately more sugar and flavorings in a separate bowl.
Prepare the Bananas: Peel and slice the bananas into even rounds. To prevent browning, lightly toss the slices in lemon juice or Fruit Fresh if desired. Set aside.
Assemble the Icebox Cake: In a loaf pan or a similar dish, arrange a single layer of sliced pound cake to cover the bottom. Spread a layer of whipped cream mixture over the cake. Add a layer of sliced bananas. Repeat the layers (cake, cream, bananas), ending with a thick layer of whipped cream on top. If you prepared extra piped cream, use it to decoratively pipe over the top layer.
Chill the Cake: Cover the assembled cake with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the texture to set.
Garnish and Serve: Just before serving, top the cake with fresh banana slices and sprinkle the toasted cake crumbs over the top for added texture and appeal. Slice and serve chilled.

Notes

If you want a show-stopping presentation, pipe extra whipped cream on top and garnish generously with banana slices and cake crumbs.
The banana flavoring is optional but enhances the banana essence of the dessert.
Toss banana slices in lemon juice or Fruit Fresh to prevent them from browning.
This recipe is best made ahead and chilled for several hours, so it’s perfect for preparing in advance.
Pound cake can be swapped with ladyfingers or vanilla wafers for a twist.

Nutrition

Serving Size: 1 slice (1/8 of cake)
Calories: 390
Sugar: 22g
Sodium: 160mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 85mg