Decadent Chocolate Peanut Butter Banana Layered Delight
Indulge in the rich and creamy layers of our Decadent Chocolate Peanut Butter Banana Layered Delight. This icebox cake combines the smoothness of peanut butter with whipped cream, fresh banana slices, and crunchy chocolate wafer cookies, creating a dessert that is not only visually stunning but also a heavenly treat for the taste buds. Perfect for gatherings, this no-bake cake can be made in advance, allowing flavors to meld beautifully in the refrigerator. A sprinkle of banana slices on top adds a delightful touch, making this dessert a showstopper at any occasion. Get ready to impress your friends and family with this luscious treat that will have everyone asking for seconds!
8
Servings
N/A
Calories
6
Ingredients
Ingredients
Smooth peanut butter
1/2 cup (recommended -- Jiffy)
Cold heavy cream
2 1/2 cups (divided)
Confectioners' sugar
1/2 cup
Vanilla extract
1 1/2 teaspoons
Bananas
5 (sliced, plus additional for garnish)
Chocolate wafer cookies
2 (9-ounce packages)
Instructions
1
In a large mixing bowl, use a handheld mixer to beat together the smooth peanut butter and 1/2 cup of cold heavy cream until the mixture is light and fluffy. Set it aside.
2
In a separate bowl, whip the remaining 2 cups of cold heavy cream with the confectioners' sugar and vanilla extract until slightly stiff peaks form. Be careful not to overwhip.
3
Gently fold a small portion of the whipped cream into the peanut butter mixture to lighten it. Gradually add the peanut butter mixture back into the bowl with the remaining whipped cream in three parts, folding gently until fully combined and fluffy.
4
Take a 9-inch springform pan and arrange a layer of approximately 16 overlapping chocolate wafer cookies in a circular pattern, covering the bottom completely.
5
Spread a generous layer of the peanut butter whipped cream over the cookies, ensuring all cookies are well covered, then layer on banana slices.
6
Repeat the layering process with the remaining ingredients: another layer of cookies, whipped cream, and banana slices until you have a total of 5 layers, finishing with a final layer of whipped cream on top.
7
Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to set.
8
Once set, carefully remove the cake from the springform pan, garnish with additional banana slices, and slice to serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Chocolate Peanut Butter Banana Layered Delight?
This is a rich and creamy no-bake icebox cake that layers peanut butter whipped cream, fresh banana slices, and crunchy chocolate wafer cookies.
Is this a bake or no-bake recipe?
This is a completely no-bake recipe, making it a perfect dessert for warm weather or when your oven is occupied.
How many servings does this recipe provide?
This recipe yields 8 servings.
What type of pan is required for this icebox cake?
A 9-inch springform pan is used to build the layers and allow for easy removal of the cake sides.
Which brand of peanut butter is recommended?
The recipe recommends using smooth Jiffy peanut butter for the best results.
How much peanut butter is needed?
You will need 1/2 cup of smooth peanut butter.
What total amount of heavy cream is required?
The recipe calls for a total of 2 1/2 cups of cold heavy cream, divided between different steps.
Why does the heavy cream need to be cold?
Cold heavy cream whips much better and holds its volume more effectively than room temperature cream.
What kind of sugar is used for the whipped cream?
The recipe uses 1/2 cup of confectioners' sugar to sweeten and stabilize the whipped cream.
How much vanilla extract should I use?
The recipe requires 1 1/2 teaspoons of vanilla extract.
How many bananas are needed?
You will need 5 bananas to slice for the layers, plus extra for garnish.
What type of cookies are used in the layers?
Chocolate wafer cookies are used to provide a crunchy texture that softens into a cake-like consistency as it sets.
How many cookies should I buy?
You will need two 9-ounce packages of chocolate wafer cookies.
How do I prepare the peanut butter component?
Beat the peanut butter with 1/2 cup of heavy cream until the mixture is light and fluffy.
How should I whip the remaining heavy cream?
Whip the remaining 2 cups of cream with the sugar and vanilla until slightly stiff peaks form.
How do I combine the peanut butter mixture with the whipped cream?
Gently fold a small amount of whipped cream into the peanut butter to lighten it, then fold the rest in three parts.
How do I arrange the first layer of cookies?
Place approximately 16 cookies in an overlapping circular pattern to completely cover the bottom of the springform pan.
How many total layers does this cake have?
The recipe creates a total of 5 layers of ingredients.
What is the sequence of the layers?
The sequence is cookies, followed by peanut butter whipped cream, and then banana slices, repeated until finished.
What should be on the very top of the cake?
The final layer should be a smooth spread of the peanut butter whipped cream.
How long must the cake refrigerate?
The cake needs at least 4 hours in the refrigerator, but overnight is preferred for the best texture.
Can this dessert be made in advance?
Yes, this is an ideal make-ahead dessert as the flavors meld and the texture improves while it sits in the fridge.
How do I remove the cake from the springform pan?
Once set, carefully unlatch and lift the sides of the springform pan away from the base.
How should the cake be garnished before serving?
Garnish the top with additional fresh banana slices for a decorative touch.
What is the best way to slice the cake?
Use a sharp knife to slice the chilled cake into wedges for serving.
Is this dessert suitable for parties?
Absolutely, its stunning layered appearance and rich flavors make it a showstopper for any gathering.
Can I use crunchy peanut butter instead?
While smooth is recommended for a creamy texture, crunchy peanut butter could be used if you prefer extra texture.
What happens to the cookies while the cake refrigerates?
The cookies absorb moisture from the cream, turning from crunchy wafers into a soft, cake-like texture.
What should I avoid when whipping the cream?
Be careful not to overwhip the cream, as it can become grainy or turn into butter if beaten too long.
Why is it called an icebox cake?
It is called an icebox cake because it 'bakes' or sets in the refrigerator (formerly known as an icebox) rather than an oven.