Homemade Banana Pudding Icebox Cake from Scratch
This banana pudding icebox cake is a delightful, no-bake treat made from scratch with fresh ingredients. Perfect for a homemade comfort dessert.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Pudding Base
- 3 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 4 egg yolks
- 2 tbsp unsalted butter
- 2 tsp vanilla extract
Cake Layers
- 4 bananas sliced
- 12 oz vanilla wafers
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
Preparation
- In a saucepan, combine sugar, cornstarch, and a pinch of salt. Gradually whisk in milk over medium heat, stirring constantly until it thickens. Remove from heat and whisk in butter and vanilla.
- Allow the pudding to cool slightly. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Assemble the Cake
- In a 9-inch cake pan, layer vanilla wafers, then a layer of pudding, followed by banana slices. Repeat until all ingredients are used, finishing with a layer of pudding.
- Beat the heavy cream and powdered sugar in a mixing bowl until stiff peaks form. Spread over the top layer of pudding.
- Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld.
Serving
- Remove the cake from the refrigerator. Slice and serve cold, garnished with additional banana slices if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake will continue to soften over time.
Notes
Pro Tips: Use ripe bananas for the best flavor. Allow the cake to chill overnight for optimal texture. Ingredient Substitutions: Almond milk can be used for a dairy-free version. How to Serve: Garnish with banana slices or crushed nuts. Storage & Freshness: Store in the refrigerator for up to 3 days. Make-Ahead Tips: Prepare a day in advance to let the flavors develop.