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Recipe Category: Cake
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Chocolate Peanut Butter And Banana Icebox Cake Recipe
Ingredients
- 1 1/2 teaspoons vanilla extract
- 2 packs of chocolate wafer biscuits
- 5 bananas, sliced, plus additional for garnish 120g sugar
- 750ml cold whipping cream
- 130g smooth peanut butter
Method
- In a large bowl using a handheld mixer, whisk together the peanut butter and 1/2 cup heavy cream until light and fluffy and set aside
- Make sure the whipping attachments are clean and then whip the remaining 2 cups cream with the sugar and vanilla until slightly stiff peaks form
- Gently fold some of the whipped cream into the peanut butter mixture to lighten it up
- Then add the peanut butter mixture back into the whipped cream in 3 parts, gently folding until combined, trying to keep it light and fluffy, and then set aside
- In a 9-inch springform pan, arrange a layer of cookies about 11 overlapping in a circle, covering the entire surface
- Spread a layer of whipped cream over the cookies, making sure all the cookies are covered, and top with banana slices
- Repeat with the remaining cookies, whipped cream and banana slices, making 5 layers total and finishing with a layer of whipped cream on top
- Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight
- Cook’s Note: Using a baby off-set spatula is a great tool to help smooth out the peanut butter whipped cream in your springform pan
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