Chocolate Peanut Butter And Banana Icebox Cake – a delicious recipe with smooth peanut butter, cold heavy cream, confectioners, vanilla, bananas, chocolate wafer cookies. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl using a handheld mixer, whisk together the peanut butter and 1/2 cup heavy cream until light and fluffy and set aside. Make sure the whipping attachments are clean and then whip the remaining 2 cups cream with the sugar and vanilla until slightly stiff peaks form. Gently fold some of the whipped cream into the peanut butter mixture to lighten it up. Then add the peanut butter mixture back into the whipped cream in 3 parts, gently folding until combined, trying to keep it light and fluffy, and then set aside.
2
In a 9-inch springform pan, arrange a layer of cookies (about 16) overlapping in a circle, covering the entire surface. Spread a layer of whipped cream over the cookies, making sure all the cookies are covered, and top with banana slices. Repeat with the remaining cookies, whipped cream and banana slices, making 5 layers total and finishing with a layer of whipped cream on top.
3
Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
4
Cook's Note:
5
Using a baby off-set spatula is a great tool to help smooth out the peanut butter whipped cream in your springform pan.
1176
kcal
Calories
84
g
Fat
94
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 cup smooth peanut butter (recommended -- Jiffy), 2 1/2 cups cold heavy cream, divided, 1/2 cup confectioners' sugar, 1 1/2 teaspoons vanilla extract, and more.
Yes, Chocolate Peanut Butter And Banana Icebox Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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