Caramelized Banana Icebox Cake: Foodie Friday

Caramelized Banana Icebox Cake 

Icebox cake has been an American tradition for probably as long as we have had refrigeration. My grandmother used to make it for my mom back in the 1930‘s. My mom loves to remind me that when she ate icebox cake it was really prepared in an icebox!  She still remembers the ice man coming every week to her house with a big block of ice to put in their refrigerator.

In the US icebox cake is traditionally made by layering grahman crackers and pudding and topping the treat with whipped cream. Some folks like to add a layer of bananas and this is were I decided to get a little gourmet. 

From my experience making a banana chocolate tart for my Friday with Dorie French cooking group, I learned about carmalizing bananas. My daughter who was the true pastry chief of the project... agreed that carmalized bananas are amazing, and we vowed to put them in any dessert we could think of making.

So here is my gourment version of icebox cake which contains a layer of carmalized bananas... it is still a very simple dessert. Great for picnics. 

Enjoy!

Caramelized Banana Icebox Cake

by Diane Balch

Prep time: 30 min Serves 6 - 8

Ingredients:

Graham crackers depending on their size between 6-8 

Two 4.5 ounce chocolate pudding mixes or the equivalent to 4 cups of pudding.

(I prefer the type that needs to be heated on the stove)

6 firm bananas cut into 1/2 inch pieces

1 teaspoon of lemon juice 

2 tablespoons of butter

1/2 cup of sugar

whipped cream

Instructions: 

1) Layer the bottom of a 9” by 13” baking pan with graham crackers.

2) Heat the butter on medium high heat and add bananas. Sprinkle them with the lemon juice and add the sugar.

3) Stir the bananas continuously.  Turn down heat if the mixture starts to bubble too much.. cook until bananas begin to turn brownish.

4) Use a slotted spoon to strain the bananas out of the butter. Layer the caramelized bananas on top of the graham crackers.

5) Prepare the pudding according to it’s directions and layer the pudding on top of the bananas.

6) Cover the pudding with Sarah wrap and make sure the wrap is touching the pudding to prevent a skin from forming. 

7) Chill for a minimum of 4 hours and serve topped with whipped cream.

copyright 2012

Icebox cake, pudding, bananas, dessert,American cooking, picnic food http://verygoodrecipes.com/america

Strain bananas well before layering.

Make sure pudding thickens well before adding it.

Have sarah wrap touch pudding to prevent a skin from forming.

Home Maid Simple
and
Simple Living with Diane Balch

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