Best Chocolate Banana Graham Cracker Cake Recipes

Chocolate, Banana, and Graham Cracker Icebox Cake image

Provided by Martha Stewart

Yield Makes one 5-by-10-inch cake

Number Of Ingredients 7

15 ounces milk chocolate, chopped
5 large egg yolks
Salt
3 cups heavy cream
20 graham cracker sheets
4 or 5 ripe bananas, very thinly sliced lengthwise
Garnish: whipped cream

Steps:

Line a 5-by-10-inch loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl.
Bring cream to a simmer in a medium saucepan. Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan set over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (mixture should not come to a boil). Immediately strain through a fine sieve set over chocolate; stir until chocolate melts and is smooth. Refrigerate, stirring occasionally, until thick, about 4 hours.
Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup chocolate over tops, and cover with some bananas. Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers. Repeat with remaining chocolate, bananas, and graham crackers until you reach the top of the pan; finish with graham crackers.
Cover with plastic wrap, and refrigerate overnight. Uncover, and turn out onto a serving platter. Remove plastic wrap. Garnish with whipped cream, and cut into slices.

Chocolate-Banana Graham Cracker Cake image

Provided by Pat Duran

Time 20m

Number Of Ingredients 5

3 oz pkg. instant chocolate pudding (or other flavor)
1 c cold milk
9 oz tub cool whip,thawed, divided
1 medium banana, diced (or other fresh fruit)
2 pkg or sleeves of honey graham crackers (22 whole crackers)

Steps:

1. Beat pudding mix and milk in a medium bowl with whisk for about 2 minutes. Stir in 1 1/2 cups of the thawed cool whip and bananas or other fruit.
2. Spread a little more than a Tablespoon on each of the 22 crackers. Stack grahams together, then stand on edge on serving platter to make a loaf shape. (If you have any chocolate mixture left spread on top of loaf). Now frost with remaining cool whip, top then all sides.; sprinkle with nuts or decorate as you like.
3. Freeze until firm if not using right away otherwise keep in refrigerator for 4 hours before serving. If freezing- when frozen thaw in refrigerator for 1 hour before slicing to serve. Can store covered in freezer up to 2 weeks. Great for graduation , using school colors too.