Chocolate Banana Icebox Cake
By Joe
Source: NYT Cooking.
A classic custard-based icebox cake layers rich vanilla custard with chocolate wafer biscuits and sliced banana, finished with whipped cream and a dusting of cocoa.
Always check the labels of the products you use.
Method
- 1
Whisk. Whisk the 150 g caster sugar, 30 g cornflour and ¼ tsp fine salt in a pan, then gradually whisk in the 710 ml whole milk followed by the 6 egg yolks.
- 2
Cook. Cook on medium heat, stirring constantly, until thick and at a low boil, 4-5 min, then whisk for 1 min more so the custard is well above 77 °C.
- 3
Strain. Push the custard through a sieve into a bowl, stir in 2 tsp vanilla, and cool to room temperature, about 1½ h.
- 4
Fold. Whip 175 ml of the double cream to stiff peaks and fold into the cooled custard.
- 5
Layer. Spoon 120 ml custard into the serving dish, cover with about 15 chocolate wafers broken to fit, top with sliced banana from the 4 bananas, then spread over a third of the remaining custard.
- 6
Repeat. Repeat the layers twice more, finishing with a layer of custard on top.
- 7
Chill. Cover and chill for 4-24 h.
- 8
Top. Whip the 355 ml double cream with 2 tbsp icing sugar to medium-stiff peaks, spread over the cake and sift cocoa powder over to finish.
Storage
Keep covered in the fridge and eat within the 24 h chilling window, as the bananas soften the longer it sits.
Free sugars
27.5 g per serving
55 % of the 50 g daily maximum · 110 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- sieve
- bowls
- medium saucepan
- whisk
- baking tray (optional, for fast cooling)
- electric mixer
- spatula
- 2000 ml serving dish
- cling film
Nutrition per serving Calculated from USDA FoodData Central
Approximate: no weight for thin round chocolate wafers, so it is not in the total. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 557 kcal |
| Protein | 8.7 g |
| Carbohydrate | 63.1 g |
| of which sugars | 40.7 g |
| of which free sugars | 27.5 g |
| Fat | 31.3 g |
| of which saturates | 17.6 g |
| Fibre | 2.8 g |
| Salt | 0.76 g |
Protein per 100 kcal
1.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
