Frozen Banana Not-Ice-Cream Cake

Banana not-ice-cream cake!

I’ve been on a frozen banana kick ever since I saw How to Make Creamy Ice Cream With Just One Ingredient on The Kitchen. When I made the ice-cream-like dessert for the first time I felt cheated that I had gone my whole entire life without knowing about it. I made it scoopable, then ventured into frozen pops, and now, it’s a cake!

Banana not-ice-cream cake!

Recipe for Frozen Banana Not-Ice-Cream Cake

8 servings.

Ingredients:

  • 1/4 box of your favorite chocolate cake mix with all the ingredients it requires
  • 6 bananas
  • 1 table spoon of PB2 powdered peanut butter
  • 1/2 c creamy peanut butter
  • 2 tbs chocolate syrup
  • 1/4 c chopped walnuts

Some Things You’ll Need:

  • Food processor
  • Cookie sheet
  • Two 8-inch round cake pans
  • A circle of parchment paper (or something) as big as the bottom of the cake pan
  • Glass pie dish

Procedure:

  1. Banana prep. Slice the bananas. Keeping the peel on, cut off the top and bottom and then slice the side of the banana from top to bottom (or bottom to top if you want to live on the edge). Then slice the banana into half inch slices.
  2. Pop the banana slices out of their peel and onto the cookie sheet
  3. Find a place in the freezer for the cookie sheet to live for an hour or so.
  4. Cake prep. Make the cake mix as per the instructions on the box. This recipe only needs 1/4 of the mix, so I put 1/2 of the cake batter in a container and put it in the freezer and used the other half for the cake. More on this later.
  5. Flour an 8-inch cake pan and pour the rest of the mix in.
  6. Bake as needed.
  7. When the cake passes the toothpick test, take it out of the over, out of the pan, and put it on a rack to cool.
  8. Once it is cool, wrap it in some plastic wrap and find another spot in the freezer for this to live. We’re going to cut the cake in half and Martha Steward says this is easier to do when the thing is frozen.
  9. Banana prep: part 2. Take the bananas out of the freezer.
  10. Turn the food processor on and start chucking a few banana slices in there at a time. I feel like it blends faster this way instead of putting them all in at once and then turning it on.
  11. Once the bananas are blended to a creamy consistency, add 1 tbs of PB2 powdered peanut butter. I think this gives the bananas a creamier texture.
  12. Put the circle of parchment into the other 8-inch cake pan and pour the bananas into it. Throw it in the freezer.
  13. Wait until everything is frozen (I waited overnight).
  14. Put it all together. Take the cake out of the freezer.
  15. On its horizontal axis, cut the cake in half. You should now have two 8-inch circle cakes, not two 4-inch half circle cakes. I did this by setting the cake on the counter, then putting a cutting board that was about half the height of cake in front of it. I laid my knife flat on the cutting board and slid it into the cake. I stabbed the cake a few times, turned it, stabbed it, turned it, stabbed it… until I had gotten around the whole thing.
  16. Wrap one of the halves up and save it for another day.
  17. Put the cake into the glass pie dish
  18. Smother the cake with 1/2 c of peanut butter.
  19. Take the bananas out of the freezer and run some hot water around the edges of the pan. Turn the pan upside down. The bananas should slide out, but you might need to get a spatula and give it a little help. Plop the bananas onto the cake and remove the parchment.
  20. Smooth out the top, drizzle 2 tbs of chocolate syrup and 1/4 c of chopped walnuts.
  21. Either cut into it and enjoy! oooor torture yourself once more by putting it back in the freezer one last time. Run a knife under some hot water and slice it up!

Things I learned for next time:

Next time I’m going to use a new new jar of natural peanut butter. This time I used the end of the jar, and since it was one of those that you have stir, and I didn’t stir the bottom too well, it was difficult to spread the peanut butter evenly over the cake. A new jar that is at room temperature and well stirred should just ooze out of the jar and allow me to smear it all over the place.

Some nutritional information:

I used Dr. Oetker Organic Chocolate Cake Mix, Santa Cruz Organic Light Roasted Creamy Peanut Butter, Santa Cruz Organic Chocolate Syrup, and PB2: Powdered Peanut Butter.

Per serving:

Calories: 266
Fat: 11g
Carbs: 36g
Protein: 6g