Icebox Banana Cake With Chocolate Cream
Icebox Banana Cake with Chocolate Cream

Icebox Banana Cake With Chocolate Cream

This cake tastes great from the refrigerator or it freezes beautifully for a chilled treat.

12
servings
60 min
PREP TIME
03 hrs 50 min
TOTAL TIME

Ingredients

Cake

1 cup sugar

2/3 cup Land O Lakes® Butter softened

2 teaspoons vanilla

2 large Land O Lakes® Eggs

2 medium (1 cup) ripe bananas, mashed

1/4 cup sour cream

1 1/2 cups all-purpose flour

1 teaspoon baking soda

Chocolate Cream

1 1/2 cups Land O Lakes® Heavy Whipping Cream

3 tablespoons powdered sugar

1 teaspoon vanilla

1/2 cup semi-sweet chocolate chips, melted

Garnish

2 bananas

2 tablespoons chopped pecans

How to make

  1. STEP 1

    Heat oven to 350°F. Grease and flour two (9-inch) round cake pans; set aside.

  2. STEP 2

    Combine sugar, butter and 2 teaspoons vanilla in bowl. Beat at low speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Stir in 1 cup mashed bananas and sour cream. Gently stir in flour and baking soda.

  3. STEP 3

    Pour batter into prepared pans. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely.

  4. STEP 4

    Place whipping cream into bowl; beat at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding powdered sugar and 1 teaspoon vanilla, until stiff peaks form. Add melted chocolate. Continue beating until well mixed. (Do not overbeat.)

  5. STEP 5

    Place 1 cake layer onto serving plate; spread with half of chocolate cream. Slice 1banana; lay banana slices on top of chocolate cream. Top with remaining cake layer. Frost top of cake with remaining chocolate cream. Cover; refrigerate 2 hours or overnight.

  6. STEP 6

    Slice remaining banana just before serving. Arrange banana slices around outside edge of cake. Sprinkle pecans in center of cake. Store refrigerated.

Tip #1

This cake can also be baked in two (8-inch) round cake pans. Bake 25-30 minutes.

Nutrition

420Calories
26Fat (mg)
110Cholesterol (mg)
220Sodium (mg)
45Carbohydrates (g)
1Dietary Fiber
4Protein (g)

Reviews

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our online community

  October 29, 2008

I HAVE MADE THIS A FEW TIME'S. WHEN I WAS WORKING,(retired now) I WOULD BRING IT OR THE LEFTOVER'S TO WORK. EVERYONE LOVED IT. I WOULD EVEN RECOMEND AS A GOOD PARTY CAKE. I DON'T USUALLY LIKE COLD CAKE BUT THIS IS VERY GOOD.

— says Joanne
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