Banana Split Icebox Cake: A Nostalgic Delight
Description:
Celebrate special occasions with this delightful Banana Split Icebox Cake. Originating from Cooking Light (1994), this recipe is a tribute to the timeless flavors of the classic banana split, reimagined as a sophisticated icebox cake. Despite its simplicity, this dessert promises a burst of nostalgia, melding the comforting taste of bananas, the richness of yogurt, and a subtle crunch of walnuts, all enveloped in a tender cake. It’s a showstopper worth every minute of preparation!
Details:
- Recipe Category: Frozen Desserts
- Keywords: Dessert, Fruit, Canadian, Kid Friendly, < 60 Mins, Refrigerator
- Total Time: 48 minutes (excluding chill times)
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- First Chill Time: 1 ½ hours
- Second Chill Time: 1 hour
Ingredients:
- For the Yogurt Cheese:
- 3 cups low-fat vanilla yogurt
- ½ cup powdered sugar
- ¾ cup thinly sliced banana (for yogurt mixture)
- For the Cake:
- 1 cup cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs, separated
- ¾ cup granulated sugar (divided)
- 1 teaspoon vanilla extract
- ¼ cup water
- For Assembly:
- 1 banana, sliced
- 1 tablespoon lemon juice
- ½ cup chopped walnuts
- Strawberry spread (for filling)
- Chocolate drizzle (optional)
Nutritional Information:
- Calories: 200.5 kcal per serving
- Fat: 3.1 g
- Saturated Fat: 1.1 g
- Cholesterol: 54.1 mg
- Sodium: 122.8 mg
- Carbohydrates: 39.2 g
- Fiber: 1 g
- Sugars: 27.6 g
- Protein: 4.9 g
- Recipe Servings: 12
Instructions:
1. Prepare Yogurt Cheese:
- Place a colander in a 2-quart glass measure or medium bowl. Line the colander with 4 layers of cheesecloth, allowing it to extend over the edges.
- Spoon the 3 cups of low-fat vanilla yogurt into the colander. Cover loosely with plastic wrap and chill for 1 ½ hours.
- Transfer the drained yogurt (yogurt cheese) into a bowl, discarding the liquid. Stir in ½ cup powdered sugar until well combined. Reserve 1 cup of this mixture, cover, and chill.
- Gently fold ¾ cup thinly sliced banana into the remaining yogurt cheese mixture. Cover and chill.
2. Prepare the Cake:
- Preheat the oven to 375°F (190°C). In a bowl, combine 1 cup cake flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Stir well and set aside.
- In a large mixing bowl, beat 3 egg yolks at high speed using an electric mixer for 1 minute. Gradually add ½ cup sugar, beating constantly until the mixture is thick and pale (about 5 minutes). Add 1 teaspoon vanilla extract and ¼ cup water, mixing at low speed until blended. Add the flour mixture, beating at low speed until just combined.
- In a separate bowl, beat the 5 egg whites at high speed until foamy. Gradually add the remaining ¼ cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
- Gently stir one-fourth of the egg white mixture into the batter, then fold in the remaining egg white mixture.
- Coat two 9-inch round cake pans with cooking spray and line the bottoms with wax paper. Spray the wax paper as well. Divide the batter evenly between the prepared pans.
- Bake at 375°F for 18 minutes or until the cake springs back when touched lightly in the center. Cool in pans on wire racks for 10 minutes. Loosen the cakes from the sides of the pans using a narrow metal spatula, and turn out onto wire racks. Peel off the wax paper and allow to cool completely.
3. Assemble the Cake:
- Place one cake layer, top side up, on a serving plate. Spread evenly with strawberry spread.
- Spoon the banana-yogurt mixture evenly over the strawberry spread. Top with the remaining cake layer.
- Spread the reserved yogurt cheese mixture over the top layer of the cake.
- Combine 1 banana (sliced) and 1 tablespoon lemon juice in a bowl. Toss gently and drain, discarding the juice. Arrange the sliced banana on top of the cake.
- Sprinkle with ½ cup chopped walnuts and drizzle with chocolate, if desired.
- Chill for 1 hour before serving. Store loosely covered in the refrigerator.
Chef’s Tips:
- Yogurt Cheese: Draining the yogurt to make yogurt cheese helps to thicken it, giving a rich and creamy texture that mimics traditional cake frostings but with less fat and more tang.
- Egg Whites: Ensure the egg whites are at room temperature before beating; this will help them reach the stiff peak stage more easily.
- Strawberry Spread: Opt for a good quality strawberry spread or jam, and avoid overly sweet varieties to balance the flavors of the cake.
- Chocolate Drizzle: Use a high-quality chocolate for drizzling; melt it gently in a microwave or a double boiler to prevent it from seizing.
Variations:
- Fruit Variations: Substitute strawberries with raspberries or a mixed berry spread for a different twist.
- Nut-Free: Omit the walnuts or replace them with crushed graham crackers for a crunch without nuts.
- Gluten-Free: Use a gluten-free cake flour blend to make this cake suitable for those with gluten sensitivities.
Why You’ll Love This Recipe:
The Banana Split Icebox Cake captures the essence of a classic banana split in a more refined and lighter format. With its layers of fluffy cake, tangy yogurt, and fresh banana, each bite offers a delightful contrast of textures and flavors. The yogurt cheese adds a unique tanginess that complements the sweetness of the fruit and the cake, making this dessert a crowd-pleaser that’s both delicious and not overly indulgent. Whether you’re making it for a family gathering, a potluck, or just to enjoy a nostalgic treat, this recipe is sure to impress and satisfy.
So, go ahead and bring a touch of whimsy and nostalgia to your dessert table with this scrumptious Banana Split Icebox Cake! Enjoy the combination of flavors and textures that make every slice a delightful experience.
Frequently Asked Questions:
Q: Can I make this cake ahead of time?
A: Yes, this cake can be prepared a day in advance. Assemble the cake, but add the final banana and walnut topping just before serving to maintain freshness and texture.
Q: How should I store leftovers?
A: Store the leftover cake in an airtight container in the refrigerator. It’s best consumed within 2-3 days to enjoy the optimal texture and flavor.
Q: Can I use Greek yogurt instead of low-fat vanilla yogurt?
A: Yes, Greek yogurt can be used, but it’s already thicker, so you might not need to drain it as long. Adjust the consistency of the yogurt cheese accordingly.
Q: What if I don’t have cake flour?
A: You can make a substitute by combining all-purpose flour with a bit of cornstarch. For every 1 cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour and add 2 tablespoons of cornstarch.
Q: Is there a substitute for the cheesecloth in making yogurt cheese?
A: If you don’t have cheesecloth, you can use a clean kitchen towel or even coffee filters as an alternative to strain the yogurt.
Enjoy baking and savoring every bite of this delightful Banana Split Icebox Cake!
