Spiced Banana Icebox Cake Food

SPICED BANANA ICEBOX CAKE

Steps:

• Line a deep 9x9-inch baking pan with parchment paper.
• Place the cinnamon graham cracker squares across the bottom of the pan, overlapping to cover if necessary.
• Beat together the cream cheese, apple butter and dry vanilla pudding mix until smooth.
• Fold in the whipped topping using a spatula, until the mixture is combined.
• Spread 1/3 of the cream cheese mixture over the graham crackers. Then top with 2 sliced bananas.
• Add another layer of graham crackers, another 1/3 whipped topping, and another layer of 2 sliced bananas.
• Repeat a third time.
• Chill at least 2 hours or overnight.
• Serve topped with caramel sauce drizzle.

SPICED PUMPKIN ICEBOX CAKE

Steps:

• Position 2 racks in the center of the oven, and preheat to 400 degrees F. Stir together the granulated sugar and 1 teaspoon of the cinnamon in a small bowl.
• Let the dough rounds soften at room temperature for 10 to 15 minutes, then unroll onto 2 baking sheets. Brush both sides of the dough rounds with the melted butter, and sprinkle the tops with the cinnamon sugar.
• Bake the dough rounds, rotating the baking sheets halfway through, until they are light golden brown and crunchy, about 15 minutes. Let cool completely on the baking sheets.
• While the dough bakes, spread the walnuts out on another baking sheet, and bake until toasted, about 8 minutes. Let cool, then finely chop.
• Meanwhile, beat 3 cups of the heavy cream, the pumpkin pie puree and 3 tablespoons of the confectioners' sugar with an electric mixer in a large bowl until stiff peaks form, about 5 minutes.
• Put 1 of the baked dough rounds on a cutting board, and center a 9-inch round cake pan on top of it. Use the cake pan as your guide to trim the dough with a knife into a 9-inch circle. Reserve the scraps in a bowl. Repeat with the remaining dough round. Crumble the scraps into bite-sized pieces.
• Line the cake pan with plastic wrap, leaving a 2-inch overhang on all sides. Spread a third of the pumpkin mixture on the bottom of the pan, followed by 1 of the baked dough rounds. Top with half the remaining pumpkin mixture, then the crumbled dough scraps. Finish with the remaining pumpkin mixture and dough round. Cover tightly with plastic wrap, and refrigerate for 12 hours or overnight.
• When ready to serve, unwrap the plastic wrap, and invert the cake onto a platter. Remove the cake pan and plastic wrap. Press the chopped walnuts into the sides of the cake. Beat the remaining 1/2 cup heavy cream, 1 tablespoon confectioners' sugar and 1/4 teaspoon cinnamon together until soft peaks form; slather the mixture on top of the cake. Cut into slices with a serrated knife.
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BANANA SPICE ICEBOX CAKE

Steps:

• Line a square baking pan (8 X 8 or 9 X 9 ) with parchment paper. Place the cinnamon graham cracker squares across the bottom of the pan, overlapping to cover if necessary.
• Beat together the cream cheese, apple butter, and vanilla pudding mix until smooth.
• Fold in the whipped topping using a rubber spatula, until the mixture is combined.
• Spread ⅓ of the mixture over the graham crackers. Then top with sliced bananas. Add another layer of graham crackers, another ⅓ whipped topping, and another layer of bananas. Repeat a third time.
• Chill at least 2 hours or overnight.
• Serve topped with caramel sauce.

3-INGREDIENT BANANA ICEBOX CAKE

Steps:

• Line the bottom and sides of a 9-inch round cake pan with long pieces of plastic wrap. Whip the cream to stiff peaks in a large bowl with a mixer. Slice the bananas about 1/4 inch thick.
• Spread one-third of the whipped cream on the bottom of the pan. Cover with half of the banana slices in concentric circles, then top with half of the animal crackers in concentric circles. Repeat with another layer of whipped cream, bananas and crackers. Finish with the remaining whipped cream. Wrap up the cake and refrigerate overnight to let the crackers soften.
• To serve, unwrap the cake and invert it onto a plate. Thinly slice the remaining banana. Garnish the cake with the banana slices arranged around the edge and a few animal crackers in the middle.

BANANA SPLIT ICEBOX CAKE

Steps:

• In a large bowl, mix whipped topping, sour cream and pudding mix until blended; fold in pineapple. Cut a small hole in the tip of a pastry bag. Transfer pudding mixture to bag., On a flat serving plate, arrange 4 crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices. Repeat layers 5 times. Refrigerate, covered, overnight., Just before serving, top with chocolate syrup, strawberries and additional banana slices.

OLD-FASHIONED BANANA SPICE CAKE

Steps:

• Preheat oven to 350°. Butter and lightly flour the sides and bottoms of two 8" round cake pans; knock out excess flour.
• Using an electric mixer on medium speed, cream the butter and sugar together in a large bowl for at least 10 minutes, or until very light and fluffy. Beat in the eggs, mashed banana, and vanilla. Sift the flour, baking soda, salt and spices together onto a piece of waxed paper. Stir into the banana mixture alternately with the buttermilk.
• Spoon into the prepared pans and smooth the tops with a rubber spatula.
• Bake for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean. Transfer the pans to wire racks and let cool for 10 minutes. Unmold onto the racks and let cool completely.
• Meanwhile, make the filling: in a small, heavy saucepan, heat the milk until small bubbles form around the edges of the pan. Meanwhile, beat the sugar and egg yolks together in a small bowl. Beat in the flour and salt. Gradually beat in the hot milk.
• Return to the saucepan and cook over medium heat, stirring constantly, until the mixture begins to thicken and comes to a simmer. Lower the heat to low and continue stirring for 2 minutes. Remove from heat and beat in the butter and vanilla. Pour into a bowl, cover with a piece of plastic wrap pressed onto the surface of the custard, let cool slightly, and refrigerate.
• To assemble the cake: Split each cake layer in half. If the custard is too thick to spread, thin it with a little cream. Spread 1/3 of the filling and arrange 1/3 of the banana slices evenly on 3 of the layers. Stack the layers and top with the fourth layer. Cover with plastic wrap and refrigerate for 2 to 3 hours.
• Just before serving, make the topping: in a deep bowl, whip the cream until very soft peaks form. Beat in the sugar and vanilla. Spread the whipped cream frosting over the top of the cake, allowing some to drip down the sides.

BANANA SPICE SNACK CAKE

Steps:

• Preheat oven to 350°F.
• Coat a 8-inch square baking pan with nonstick cooking spray.
• In a large mixing bowl, with electric mixer, cream butter (or shortening) and brown sugar. Beat in egg, buttermilk, vanilla, and mashed banana until blended.
• In a bowl, combine dry ingredients and spices.
• Mix the dry ingredients into the butter mixture until moistened. Do not overbeat.
• Pour batter into prepared pan and spread evenly.
• Bake 25-30 minutes, or until a wooden skewer inserted into middle of cake comes out clean.
• Cool in pan on wire rack for about 20 minutes.
• Serve warm, or room temperature.

CHOCOLATE BANANA ICEBOX CAKE

Steps:

• Place a fine-mesh sieve over a medium bowl, and set it aside.
• In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks. Heat the mixture over medium, stirring constantly, until it has thickened and just come to a low boil, about 4 to 5 minutes. Continue to cook the custard while whisking for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Stir in the vanilla.
• Chill the custard until it reaches room temperature or colder, about 1 1/2 hours. (To speed the process, you can spread the custard into an even layer on a rimmed baking sheet. Stir often until the custard has cooled, about 10 minutes. Transfer the custard back to the medium bowl.)
• Whip the 3/4 cup heavy cream to stiff peaks. Fold the cream into the custard.
• Add about 1/2 cup of custard to the bottom of a 2-quart serving dish, spreading it in an even layer. Top with a layer of cookies (about 15), breaking them as needed to fit the edges. Slice the bananas 1/4-inch thick, and top the cookies with a layer of bananas.
• Dollop 1/3 of the remaining custard on top of the bananas and, using an offset spatula, gently spread it into an even layer until the bananas are completely covered. Repeat the layering of cookies, bananas and custard two more times, finishing with custard.
• Cover with plastic wrap and chill until the custard is cold and the cookies have softened, at least 4 hours or up to 24 hours.
• To serve, whip the 1 1/2 cups heavy cream and confectioners' sugar to medium-stiff peaks. Top the pudding with the whipped cream, and sprinkle with cocoa powder, dusting it through a fine-mesh sieve. Serve cold.