Banana Ice Cream Cake Recipes

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BANANA BREAD ICE CREAM CAKE RECIPE BY TASTY



Banana Bread Ice Cream Cake Recipe by Tasty image

Here's what you need: bananas, butter, egg, sugar, vanilla, flour, baking soda, salt, vanilla ice cream, chocolate ice cream

Provided by Alix Traeger

Categories     Bakery Goods

Yield 10 servings

Number Of Ingredients 10

3 bananas
¼ cup butter, melted
1 egg
½ cup sugar
1 teaspoon vanilla
1 ½ cups flour
1 teaspoon baking soda
1 pinch salt
2 cups vanilla ice cream, softened
2 cups chocolate ice cream

Steps:

  • Preheat the oven to 350°F (180°C).
  • In a bowl, mash the bananas with a fork.
  • Add in the melted butter, egg, sugar, and vanilla and mix until combined.
  • Add in the flour, baking soda, and salt and mix again until just combined.
  • Pour the batter into a loaf pan.
  • Bake for 50 minutes, or until cooked through.
  • Once cool, take the banana bread out of the pan and slice into three horizontal layers, widthwise.
  • Line the loaf pan with plastic wrap and place the bottom layer of bread in the pan.
  • Top the bread with the softened vanilla ice cream and spread evenly with a spoon.
  • Place the middle layer of bread on top of the vanilla ice cream.
  • Top the middle layer with chocolate ice cream and spread evenly with a spoon.
  • Place the top of the banana bread on top and cover with the plastic wrap.
  • Freeze for one hour or or overnight.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 330 calories, Carbohydrate 48 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, Sugar 30 grams

BANANA SPLIT ICE CREAM CAKE



Banana Split Ice Cream Cake image

Every time they visit, my children and grandkids request this fantastic frozen dessert. It takes time to assemble, but it's worth the effort when I see all those smiling faces. -Gladys M. Abee, McKee, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 11

12 ice cream sugar cones, finely crushed
1/2 cup finely chopped walnuts
6 tablespoons butter, melted
CAKE:
1-3/4 quarts low-fat vanilla frozen yogurt, softened, divided
2 medium ripe bananas, mashed
1 teaspoon banana extract, optional
1 jar (16 ounces) hot fudge ice cream topping
1 cup chopped walnuts
1 cup strawberry ice cream topping
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • In a small bowl, combine the crushed cones, walnuts and butter; press onto the bottom of a greased 9-in. springform pan. , In another small bowl, combine 3 cups yogurt, bananas and extract if desired. Spread over crust. In a small bowl, combine fudge topping and walnuts; spread over yogurt. Cover and freeze for 2 hours or until firm. , Top with remaining yogurt; spread with strawberry topping. Cover and freeze for 8 hours or overnight until firm. Garnish with whipped topping.

Nutrition Facts : Calories 619 calories, Fat 26g fat (11g saturated fat), Cholesterol 33mg cholesterol, Sodium 184mg sodium, Carbohydrate 86g carbohydrate (54g sugars, Fiber 2g fiber), Protein 10g protein.

BANANA SPLIT ICE CREAM CAKE



Banana Split Ice Cream Cake image

Provided by Katie Lee Biegel

Categories     dessert

Time 6h30m

Yield 10 to 12 servings

Number Of Ingredients 6

1 pint vanilla ice cream
1 chocolate pound cake
1 banana, thinly sliced
3 tablespoons chopped peanuts
1/2 cup thinly sliced strawberries
For serving: hot fudge, whipped cream and maraschino cherries

Steps:

  • Let the ice cream sit at room temperature for a few minutes to soften. Line a loaf pan with plastic wrap so that it hangs over the edges.
  • Using a serrated knife, slice the pound cake horizontally into thirds. Place the top layer of the cake in the bottom of the pan cut-side up. Spread half of the ice cream on top, cover with the banana slices and sprinkle with half of the peanuts. Top with the middle layer of cake. Repeat with the remaining ice cream, followed by the strawberries and remaining peanuts. Top with the bottom layer of cake. Wrap tightly with plastic. Freeze at least 6 hours and up to overnight.
  • Remove the cake from the freezer 15 minutes before serving. Turn the cake out of the pan, remove the plastic wrap and use a serrated knife to cut into slices. Serve drizzled with hot fudge and topped with a dollop of whipped cream and a cherry.

BANANA BREAD ICE CREAM LAYER CAKE



Banana Bread Ice Cream Layer Cake image

Banana bread gets a summer makeover! We take a loaf of banana bread and turn it into a layer cake with the addition of peanut butter and chocolate ice creams. If you can't find plain peanut butter ice cream, feel free to use one that has your favorite mix-ins, or even plain vanilla ice cream -- it will be equally delicious.

Provided by Food Network Kitchen

Categories     dessert

Time 9h15m

Yield 8 to 10 servings

Number Of Ingredients 16

Nonstick cooking spray
2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
4 very ripe bananas (about 1 pound)
2 large eggs
1 cup sugar
1/2 cup canola oil
1 teaspoon vanilla extract
1/2 cup milk chocolate chips
1 1/4 cups peanut butter chips
3 cups peanut butter or vanilla ice cream, softened (see Cook's Note)
1 1/2 cups chocolate ice cream, softened
1 tablespoon vegetable shortening
1/4 cup roasted salted peanuts, roughly chopped

Steps:

  • Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-5-inch metal loaf pan with cooking spray, then set aside.
  • Whisk together the flour, baking soda, baking powder and salt in a medium bowl, then set aside. Mash the bananas in a large bowl until very smooth, then add the eggs, sugar, canola oil and vanilla extract and whisk until very smooth. Stir in half of the flour mixture until mostly combined, then add the other half and stir until just combined. Pour the batter into the prepared loaf pan and bake, rotating the pan once halfway through, until golden brown and a wooden skewer inserted into the center comes out clean, about 1 hour 10 minutes. Allow to cool in the pan on a cooling rack for 30 minutes, then gently flip the banana bread out of the pan and cool completely. Clean out the pan, then line with plastic wrap, allowing about 1 inch of overhang on all sides of the pan.
  • Combine the milk chocolate chips with 1/2 cup peanut butter chips in a small bowl and set aside.
  • Once completely cooled, carefully slice the banana bread horizontally into 3 even slices. Place the bottom slice into the bottom of the lined loaf pan, then cover with an even layer of 1 1/2 cups peanut butter ice cream. Sprinkle half of the mixed chocolate and peanut butter chips over the ice cream. Layer the middle slice of banana bread over the chips, then cover with an even layer of chocolate ice cream, followed by the remaining mixed chocolate and peanut butter chips. Invert the top slice of banana bread so that the domed top is facing downward, then lay it in the loaf pan, using your hands to press down lightly on the banana bread. Cover with the remaining peanut butter ice cream, smoothing it out so that it is as flat as possible. Fold over the plastic wrap, then use another sheet of plastic wrap to cover the loaf pan completely. Freeze until completely frozen, at least 6 hours or up to overnight.
  • Combine the vegetable shortening with the remaining peanut butter chips in a small microwave-safe bowl and microwave in 15-second intervals, stirring in between, until completely melted, about 45 seconds total.
  • Remove the loaf pan from the freezer and use the plastic overhang to lift the cake out of the pan. (Run the underside of the loaf pan under warm water if the cake sticks to the pan and is hard to remove.) Place the cake right-side up on a cooling rack set over a baking sheet, then drizzle the melted peanut butter topping back and forth over the top of the cake with a spoon. Quickly sprinkle with the peanuts (before the topping dries). Return to the freezer and allow the topping to harden completely, at least 20 minutes.
  • Remove from the freezer, cut into slices and serve immediately.

BANANA ICE CREAM CAKE



Banana Ice Cream Cake image

Cooking is my passion, and specially i love to cook cakes, As a professional I am a cake designer. Banana Ice cream cake is one of the best cake for this season,and almost many peoples love to eat ice cream,so that's i"ll try this one.

Provided by riyacakes.

Categories     Dessert

Time P1DT6h

Yield 6 serving(s)

Number Of Ingredients 15

4 tablespoons unsalted butter, melted
2 -3 bananas, slice1/2 thick
20 crushed Oreo cookies
1 pint strawberry ice cream
1 cup strawberry ice cream topping
1 pint chocolate ice cream
1 cup hot fudge
1 pint vanilla ice cream
1 cup pineapple topping
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
cherries
chopped walnuts
pineapple topping

Steps:

  • Combine the oreo cookies and the melted butter,mixed until all of the cookies are evenly moistened, make it as a bottom layer in preparing pan. Top with the banana slices. Put the pan in the freezer for at least 10 to 15 minute.
  • Top the banana layer with the strawberry ice cream, as an offset to spread an ice cream into smooth even layer, and after doing this again put the pan in freezer for at least 30 minute After that spread the strawberry topping ice cream topping into the entire ice cream layer, and put the pan in freezer for min 1 hour.
  • Top the strawberry layer with the chocolate ice cream, as an offset to spread an ice cream into smooth even layer, and after doing this again put the pan in freezer for at least 30 minute After that spread the hot fudge sauce into the entire chocolate ice cream layer, and put the pan in freezer for min 1 hour.
  • Top the hot fudge sauce layer with the vanilla ice cream, use an offset to spread an ice cream into smooth even layer, and after that cover it with plastic wrap, and put it into the freezer, and freeze it over night.
  • 1 hour before serving release the cake from the pan,and put it into the rounded plate of the same size,and wrap the pan with the hot kitchen towel,and keep it for 30 Sec.Remove the bottom of the pan if cardboard is used, and put it into the serving plate and again freeze for at least 10 minute.
  • When the cake is in freeze making the whipped ice cream, mixed the heavy cream, sugar, vanilla extract in the bowl. Using the whisk attachment, whip on medium speed, until the cream is light and holds, and medium to firm peak from 2 to 3 minute At the time of serving spread the whipped cream around the outer edge of the cream. Top of the cake garnish with a cherry and fill the space in the middle with the pineapple topping and top with the Chopped walnuts. Now your yummy banana chocolate cake is ready to serve.
  • For making this Banana Chocolate Cake you have to plan for at least 1 day before.

BANANA SPLIT ICE CREAM CAKE



Banana Split Ice Cream Cake image

This banana split ice cream cake is a great recipe for summer or birthdays.

Provided by DIXIESDAME

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 5h20m

Yield 12

Number Of Ingredients 11

1 pint strawberry ice cream
1 pint chocolate ice cream
1 pint vanilla ice cream
4 medium bananas, divided
1 tablespoon lemon juice
1 cup heavy whipping cream
1 tablespoon white sugar
½ teaspoon vanilla extract
2 tablespoons chopped walnuts
10 maraschino cherries
1 (16 ounce) can chocolate syrup

Steps:

  • Place strawberry ice cream in a refrigerator for about 30 minutes to soften slightly.
  • Slice strawberry ice cream and place in the bottom of a 9x13-inch pan. Freeze until firm, about 45 minutes.
  • Meanwhile, place chocolate ice cream in refrigerator to soften, about 30 minutes.
  • Slice chocolate ice cream and spread over strawberry. Freeze until firm, about 45 minutes.
  • Meanwhile, soften vanilla ice cream in a refrigerator for about 30 minutes.
  • Mash 3 bananas with lemon juice in a large bowl; stir in vanilla ice cream. Spread banana mixture evenly over the chocolate layer. Cover and freeze for at least 3 hours.
  • Mix whipping cream, sugar, and vanilla extract together in a bowl with an electric mixer at medium speed until soft peaks form.
  • Place whipped cream in a decorator bag fitted with a large, 1/2-inch writing tube. Invert ice cream cake from the pan onto a chilled platter. Slice remaining banana on top of cake. Pipe large dollops of whipped cream on top of the banana slices. Sprinkle with chopped walnuts and garnish with cherries. Serve with chocolate syrup.

Nutrition Facts : Calories 337.3 calories, Carbohydrate 50.9 g, Cholesterol 47.1 mg, Fat 14.4 g, Fiber 2.6 g, Protein 3.7 g, SaturatedFat 8.4 g, Sodium 75 mg, Sugar 36.5 g

BANANA BREAD ICE CREAM LOAF



Banana Bread Ice Cream Loaf image

Double the banana flavor in one over-the-top dessert. Layer homemade brown butter banana bread with store-bought butter pecan ice cream, sticky banana caramel and a generous sprinkle of toasted pecans, then cut into thick slices and drizzle with more banana caramel. It's a decadent treat you'll want to make year-round.

Provided by Food Network Kitchen

Categories     dessert

Time 9h15m

Yield 8 to 10 servings

Number Of Ingredients 20

Nonstick cooking spray, for the pan
1 stick (8 tablespoons) unsalted butter
1 3/4 cups all-purpose flour (see Cook's Note)
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1/2 cup lightly packed light brown sugar
1/4 cup sour cream
1 teaspoon pure vanilla extract
2 large eggs, lightly beaten
4 soft, very ripe, darkly speckled medium bananas, mashed (about 1 1/2 cups)
1/2 cup toasted pecans, chopped
1 cup granulated sugar
3/4 cup heavy cream
1 tablespoon unsalted butter
2 ripe medium bananas, thinly sliced
3 cups butter pecan ice cream
3/4 cup toasted pecans, chopped

Steps:

  • For the brown butter banana bread: Preheat the oven to 350 degrees F. Lightly spray the bottom and sides of a 9-by-5-inch loaf pan with nonstick cooking spray.
  • Melt the butter in a small saucepan over medium heat; cook, swirling the pan occasionally, until the butter browns, 6 to 9 minutes. Immediately transfer to a medium bowl and let cool slightly.
  • Whisk together the flour, granulated sugar, baking soda, cinnamon, salt and nutmeg in a large bowl. Whisk the brown sugar, sour cream, vanilla and eggs into the bowl with the browned butter until combined, then stir in the mashed bananas. Fold the flour mixture into the banana mixture with a rubber spatula until just combined (some small lumps are ok).
  • Pour the batter into the prepared loaf pan and lightly tap the pan on the counter to evenly distribute the batter. Top with the pecans. Bake until the loaf is browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely. Wash and dry the loaf pan, then reserve for assembly.
  • For the banana caramel sauce: Meanwhile, combine the granulated sugar and 1/4 cup water in a medium saucepan over medium heat. Bring to a simmer and cook, swirling the pan occasionally, until the sugar turns a dark amber, 10 to 12 minutes. Working carefully (as the mixture will bubble up at this point), slowly whisk in the heavy cream until smooth. Stir in the butter and sliced bananas until thoroughly combined. Transfer to a large bowl, then let cool to room temperature, about 1 hour.
  • For the assembly: To assemble, line the reserved loaf pan with plastic wrap, leaving about a 4-inch overhang on the 2 longer sides. Carefully slice the cooled banana bread with a serrated knife horizontally into 3 even slices. Place the bottom slice into the bottom of the lined loaf pan, then cover with an even layer of 1 1/2 cups of the butter pecan ice cream. Spoon about 1/3 cup of the banana caramel sauce over the ice cream, then sprinkle with half of the pecans. Layer the middle slice of banana bread over the pecans, then cover with the remaining butter pecan ice cream, followed by another 1/3 cup banana caramel sauce and remaining pecans. Finish by placing the top layer of banana bread on top, then press down gently so all the layers adhere. Fold over the plastic wrap, then use another sheet of plastic wrap to cover the loaf pan completely. Freeze until completely firm, at least 6 hours and up to overnight. Refrigerate the remaining banana caramel sauce and reserve for serving.
  • To serve, use the plastic overhang to lift the cake out of the pan. (Run the underside of the loaf pan under warm water if the cake sticks to the pan and is hard to remove.) Microwave the reserved banana caramel sauce in 20-second intervals, stirring after each, until just warm, about 1 minute. Cut the ice cream loaf into 1-inch-thick slices, then drizzle with the warm banana caramel sauce.

BANANAS FOSTER ICE CREAM CAKE



Bananas Foster Ice Cream Cake image

This recipe was adapted from "Taste of the South Magazine 2006". I made this for my husband's birthday, and it was a hit with both adults and kids. This cake has alternating layers of butter cake, vanilla ice cream, cinnamon-caramel sauce, toasted pecans and is topped with bananas in cinnamon-caramel sauce. This is a decadent dessert that takes time to prepare but is so worth every minute. (Note: Preparation time includes time needed for cakes to cool and ice cream to harden between layers and atop the cake.)

Provided by MarthaStewartWanabe

Categories     Frozen Desserts

Time 4h30m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) package butter recipe cake mix (I used Duncan Hines Classic Butter Golden Cake Mix)
3 eggs, large
1/2 cup butter, softened
1/2 cup water
1/2 cup pecans, chopped (toasted)
1/2 gallon vanilla ice cream, softened
3 bananas (under-ripe, peeled and cut into 1/4-inch slices)
2 tablespoons butter
1 (12 1/4 ounce) jar caramel ice cream topping (I used Smucker's)
1/2 teaspoon cinnamon, ground

Steps:

  • Preheat oven to 350°F Spray two 8-inch round cake tins with cooking oil. Flour lightly.
  • In a medium mixing bowl, mix together cake mix, water, 1/2 cup softened butter and eggs at low speed. Then beat at medium speed for 4 minutes. Pour batter evenly into pans and bake for 22-25 minutes or until a toothpick inserted into the center of each cake comes out clean. Cool in pan on wire rack for 30 minutes. Then place cakes in the freezer until ready to assemble.
  • Toast chopped pecans on a baking sheet in the oven for 8-10 minutes or until fragrant and lightly browned. Set aside to cool.
  • Pour caramel ice cream topping into a small bowl. Add 1/2 teaspoons cinnamon and whisk until fully incorporated. Set aside. Reserve remaining caramel sauce for drizzling the cake later.
  • In a large skillet over medium-high heat, melt 2 tbs. butter. Once the butter begins to bubble slightly, add sliced bananas. Saute for 2 minutes. Then add half of the caramel sauce mixture, stir until bubbling, remove from heat and set aside to cool for 15 minutes. Refrigerate until ready to place atop the cake.
  • To assemble, place one cake layer onto a cake plate. Top with half the ice cream, making sure to leave at least 1/4 inch of space around the edge of the cake (to allow for melting and settling). Sprinkle with toasted pecans and drizzle with reserved caramel sauce.
  • Return both ice-cream-topped cake and ice cream carton to freezer for 30 minutes. Then add second layer of cake, top with ice cream and sprinkle with pecans.
  • To finish off, place bananas in a mound atop the cake. Drizzle around the edges of the cake with remaining caramel sauce and sprinkle with remaining pecans.
  • Freeze for 2-4 hours or until ready to serve. If the cake is frozen-hard, allow to sit at room temperature for 5-8 minutes or until softened to your liking.
  • Freeze any remaining cake.

Nutrition Facts : Calories 909.5, Fat 43.3, SaturatedFat 20.3, Cholesterol 167.7, Sodium 845.4, Carbohydrate 123.3, Fiber 3.9, Sugar 61.9, Protein 11.8

PB-BANANA ICE CREAM CAKE



PB-Banana Ice Cream Cake image

No-bake AND healthy? Your dessert course doesn't get any sweeter than that. Recipe courtesy Dan Churchill.

Provided by Dan Churchill

Categories     Ice Cream

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 9

3 tablespoons unsalted butter, melted, plus additional for greasing pan
1 1/2 cups toasted mixed nuts, such as almonds, cashews, walnuts, and pecans, chopped
1/2 cup plus 1 tablespoon smooth peanut butter, divided
2 tablespoons honey
1 cup coconut cream
3 very ripe bananas, frozen, roughly chopped
1 1/2 cups fresh ricotta
4 ounces melted dark chocolate
2 ounces dark chocolate, finely chopped for serving

Steps:

  • Grease a 10-inch springform pan with butter. In a small bowl, combine nuts, butter, 1 tablespoon peanut butter, and honey. Press into the base of the pan in an even layer and transfer to freezer until firm, 10-15 minutes.
  • Combine coconut cream, frozen bananas, remaining ½ cup peanut butter, and ricotta in the bowl of a blender. Blend until smooth, scraping down the sides as necessary. Pour over crust. Drizzle with melted chocolate and transfer to freezer until entirely frozen, about 3 hours. Carefully remove springform mold, running a knife along the edges if necessary. If desired, sprinkle with additional chopped chocolate, cut into wedges, and serve.

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