5 Ingredients or Fewer

Banana Pudding Icebox Cake

June 25, 2018
Photo by Rocky Luten
Author Notes

Banana pudding gets icebox cake–ified, becoming a no-bake, no-cook dessert to keep on hand all summer long. —Emma Laperruque

Test Kitchen Notes

This is one of our Big Little Recipes. Read more here: 4-Ingredient Banana Icebox Cake to Make You Forget Your Oven & Stove —The Editors

Watch This Recipe
Banana Pudding Icebox Cake
  • Prep time 12 hours 30 minutes
  • Makes 1 icebox cake
  • 2/3 cup malted milk powder
  • 1 pinch kosher salt
  • 2 cups heavy cream
  • 4 ripe bananas, peeled and sliced (about as thick as the wafers)
  • 7 ounces vanilla wafers
In This Recipe
  1. Line a 8 1/2- by 4 1/2-inch loaf pan with plastic, so there’s a fair amount of overhang.
  2. Add the malted milk powder and salt to a bowl. Add a splash of cream and whisk. Add another splash of cream and whisk. Continue this until you’ve added all the cream. (This ensures that the malted milk powder gets evenly distributed and doesn’t get all lumpy and weird.) Continue to whip the cream until stiff peaks form. (A balloon or cage whisk helps, if you have one.)
  3. Add a single layer of wafers to the bottom of the loaf pan. Top with a layer of whipped cream. Add a single layer of bananas. Top with a layer of whipped cream. Repeat this until you’ve used all the cream—making sure to end with the cream. If it starts to rise above the loaf pan, that’s fine! Even good. Fold the extra plastic over the icebox cake. If it doesn’t completely cover the surface, add more plastic wrap.
  4. Chill in the fridge for at least 12 hours or up to 36.
  5. To unmold, peel away the plastic from the top. Carefully—but confidently—turn the loaf pan onto a plate or serving platter. Peel away the plastic. Slice into thick slabs and eat cold.

See Reviews

See what other Food52ers are saying.

  • epicharis
  • Mary P. Brown
    Mary P. Brown
  • Emma Laperruque
    Emma Laperruque
  • Joyce in Maine
    Joyce in Maine
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram at @emmalaperruque.