Peanut Butter Banana Icebox Cake

Summer never looked so good! Leave that oven off and make this Peanut Butter Banana Icebox Cake that everyone will go crazy for.

Peanut butter and banana are made for each other! For more of this combo, try these Banana Donuts with Peanut Butter Icing or this Peanut Butter Banana Bread with Chocolate Chips.

This Peanut Butter Banana Icebox Cake. Oh, this cake. This was one of those desserts that I had my portion, then immediately gave the rest away because I knew that I would eat the entire cake. I’m not even kidding.

Imagine – peanut butter cookies that have been softened, forming the “cake” portion. Top that with peanut butter mousse. While I was making the mousse, I tried it, and almost immediately sat at the table with just that bowl of mousse and spoon. And you can’t forget the bananas!

My dad used to always make peanut butter and banana sandwiches when I was growing up (one of the only things that he made back then) so this combo reminded me of him. The peanut butter and banana combo is definitely one that I can stand behind.

This is a cake I would happily make over and over again!

Ingredients

• Cream: This is heavy whipping cream. You will use the cream for both the cake and the topping.
• Powdered Sugar: You will need some powdered sugar for the cake as well as for the topping.
• Cream Cheese: Make sure the cream cheese is slightly softened so that it will whip up easier.
• Peanut Butter: You will want to use creamy peanut butter for the best results in this recipe. You will need peanut butter for both the cake and the topping.
• Peanut Butter Cookies: The only peanut butter cookies that my store had were Nutter Butters, but they worked fabulously. I used a 16 oz family sized bag and it was almost perfect.
• Milk: The milk will help to soften the cookies for the cookie layer. You may not use all of the milk.
• Bananas: You want to make sure your bananas are ripe, but not overly ripe. You want them to hold their shape once they are in the cake.

Tips and Tricks

The recipe calls for a 9-inch baking dish, and I can’t even believe it, but I don’t even own a 9-inch baking dish. All of mine are 8-inch. The smaller dish totally worked – the slices are just taller. I almost thought that it wouldn’t fit. And it barely did. But I made it work, and the final product was amazing.

Make sure you give the cake some time chill in the refrigerator. You need at least 4 hours, but 6 or more is better.

We cut this into 9 portions, but you could definitely get away with cutting the pieces smaller.

More No Bake Desserts

Peanut Butter Pie
Strawberry Rice Krispie Treats
No Bake Cookies

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Peanut Butter Banana Icebox Cake

5 from 1 vote

Author: Deborah Harroun

Prep Time: 20 minutes minutes

Refrigeration Time: 6 hours hours

Total Time: 6 hours hours 20 minutes minutes

Servings: 9 servings

Course: Dessert

Cuisine: American

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Summer never looked so good! Leave that oven off and make this Peanut Butter Banana Icebox Cake that everyone will go crazy for.

1x2x3x

Ingredients

For the Mousse:

• ▢ 1 3/4 cups plus 2 tablespoons heavy whipping cream divided
• ▢ 2 cups powdered sugar divided
• ▢ 8 oz cream cheese softened
• ▢ 1/2 cup creamy peanut butter
• ▢ 20 oz peanut butter cookies
• ▢ 1/2 cup milk in a small bowl
• ▢ 5 medium bananas

For the Topping:

• ▢ 2/3 cup heavy whipping cream
• ▢ 1/2 cup powdered sugar
• ▢ 1 tablespoon creamy peanut butter

Instructions

• Place a mixing bowl and the whisk attachment in the freezer for 5-10 minutes to chill. Pour 1 3/4 cup of the whipping cream into the bowl and beat until the mixture becomes bubbly. Slowly add 1 cup of the powdered sugar as you continue to beat. Beat on high speed until stiff peaks form. Set aside.
  1 3/4 cups plus 2 tablespoons heavy whipping cream, 1 cups powdered sugar
• In another bowl, beat the cream cheese on medium-high speed until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl, then add the peanut butter and the remaining 2 tablespoons of cream. Continue to beat until the mixture is smooth, scraping down the sides as needed. Slowly add the remaining 1 cup of powdered sugar and beat until well combined.
  8 oz cream cheese, 1/2 cup creamy peanut butter, 1 cups powdered sugar
• Gently fold the whipped cream into the peanut butter mixture. Divide the mixture in half.
• Line a 9-inch baking dish with parchment paper. (You will want to make sure the side of your dish are at least 2 1/2 inches tall.) Dip both sides of a peanut butter cookie into the milk, then place in the bottom of the dish. Repeat until you have one layer of cookies on the bottom of the dish. You may need to break a cookie or two to make them fit the best. Spread half of the peanut butter mousse over the top of the cookies.
  20 oz peanut butter cookies, 1/2 cup milk in a small bowl
• Peel and thinly slice the bananas. Place a single layer of bananas over the top of the mousse. Repeat the cookie layer, dipping the cookies in the milk first. Spread the remaining peanut butter mousse over the tops of the cookies, then add another layer of bananas.
  5 medium bananas
• In a mixing bowl, beat the remaining 2/3 cup cream until bubbles form, then slowly add the 1/2 cup powdered sugar. Continue to beat until you have stiff peaks. Spread the whipped cream over the top of the bananas in the dish.
  2/3 cup heavy whipping cream, 1/2 cup powdered sugar
• Microwave the 1 tablespoon of peanut butter (I think this is easiest in a piping bag of ziplock bag). Drizzle the peanut butter over the top of the whipped cream.
  1 tablespoon creamy peanut butter
• Cover the dessert and refrigerate for 4 to 6 hours.

Recipe Notes:

Excerpted from No Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More by Julianne Bayer. Copyright © 2016. Reprinted with permission from Page Street Publishing Co. All rights reserved.

Keywords: icebox cake