When it comes to desserts, there’s nothing quite like a slice of cake. But during hot summer days, baking in a hot kitchen may not sound too appealing. That’s where frozen banana cake comes in! This treat is not only delicious, but it’s also refreshing and easy to make. In this article, we’ll walk you through the recipe step-by-step, as well as provide some tips, variations, and nutritional information.
For the cake:
- 3 ripe bananas
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
1. Preheat your oven to 350°F (180°C). 2. In a large mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined. 3. Press the mixture into a 9-inch (23cm) springform pan, making sure the crust is even. 4. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely. 5. In a separate mixing bowl, mash the ripe bananas until smooth. 6. In a large mixing bowl, beat the heavy cream until stiff peaks form. 7. Gently fold the mashed bananas, sugar, and vanilla extract into the whipped cream. 8. Pour the mixture over the cooled crust and smooth it out with a spatula. 9. Cover the pan with plastic wrap and freeze for at least 4 hours or overnight. 10. When ready to serve, remove the cake from the freezer and let it sit at room temperature for 10-15 minutes to soften slightly. 11. Slice and serve!
This recipe yields 8 servings. Each serving contains approximately:
- Calories: 447
- Protein: 3g
- Fat: 27g
- Carbohydrates: 49g
- Fiber: 1g
- Sugar: 35g
- Sodium: 156mg
This recipe takes approximately 20 minutes to prepare and 4 hours to freeze.
- 9-inch (23cm) springform pan
- Mixing bowls
- Mixing spoons
- Measuring cups and spoons
- Electric mixer (optional)
- Plastic wrap
Frozen banana cake is delicious on its own, but you can also try serving it with some fresh fruit, whipped cream, or a drizzle of chocolate sauce.
Variations and Substitutions
- You can use different types of cookies or crackers for the crust, such as Oreos or Nilla Wafers.
- Try adding some chopped nuts or chocolate chips to the banana cream mixture for some added texture.
- If you don’t have heavy cream, you can use whipped topping or whipped coconut cream instead.
- For a dairy-free version, use coconut cream instead of heavy cream and vegan butter for the crust.
Frozen banana cake can be stored in the freezer for up to 1 week. Just make sure to wrap it tightly with plastic wrap to prevent freezer burn.
Tips and Notes
- Make sure your bananas are ripe for the best flavor and texture.
- If you don’t have a springform pan, you can use a regular cake pan lined with parchment paper for easy removal.
- Letting the cake sit at room temperature for a few minutes before serving will make it easier to slice.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! You can make the cake up to a week in advance and store it in the freezer until ready to serve.
Can I use frozen bananas?
Frozen bananas can be used, but make sure to let them thaw completely and drain any excess liquid before using them in the recipe.
Can I use a different type of fruit?
Yes! You can try using different types of fruit, such as strawberries or peaches, for a different flavor.
Frozen banana cake is one of my favorite summer desserts. It’s easy to make, refreshing, and the perfect treat to cool you down on a hot day. I love how the sweetness of the bananas pairs perfectly with the crunchy graham cracker crust. Plus, it’s a healthier alternative to traditional cake since it’s made with fresh fruit and doesn’t require any baking. I highly recommend giving this recipe a try – you won’t be disappointed!