Beat the Heat: Indulge in a Decadent Peanut Butter Banana Icebox Cake (Plus a Review of Julianne Bayer’s No-Bake Treats)
Summer never looked so good! Leave that oven off and make this Peanut Butter Banana Icebox Cake that everyone will go crazy for. Plus a review of No-Bake Treats by Julianne Bayer from Beyond Frosting.
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As the days grow longer and the sunshine warms our souls, there’s an undeniable shift in our culinary desires. Summer beckons us outdoors, urging us to embrace leisurely afternoons and balmy evenings. But while the thought of grilling out or enjoying a crisp salad is appealing, the idea of turning on a hot oven often feels like a cruel joke in the sweltering heat. For many, including myself, the summer months bring a distinct struggle with kitchen motivation. The oven stays off, and elaborate cooking ventures are often put on hold.
This year, more than ever, I’ve found myself in a rut. Dinners have become simpler, sometimes even a little too simple, and dessert often involves store-bought options. But it’s time for a change! I’ve recommitted to bringing deliciousness back to our table, without succumbing to the heat. And what better way to do that than by diving headfirst into the wonderful world of no-bake desserts? These cool, creamy, and effortlessly elegant treats are truly a game-changer when the temperatures rise, offering sweet relief without adding a single degree to your kitchen. Say goodbye to sad peanut butter sandwiches for dinner and hello to delightful, homemade, no-bake creations!
Embrace the Chill: Discovering the Magic of No-Bake Treats
My kitchen salvation arrived just in time with the release of Julianne Bayer’s incredible cookbook, No-Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More. Julianne, the brilliant mind behind the popular blog Beyond Frosting, has truly outdone herself with this collection. If you’re like me and want to enjoy sensational desserts without ever touching your oven, this book is an absolute must-have for your summer repertoire. It’s packed with 80 reasons to keep your kitchen cool and your taste buds thrilled.
From the moment I flipped through its pages, I was captivated. The book is a treasure trove of innovative and visually stunning desserts that promise ease and indulgence in equal measure. Every recipe feels approachable, designed for both novice bakers and seasoned dessert enthusiasts alike. Julianne’s passion for sweet treats, especially those requiring no heat, shines through, making this cookbook not just a collection of recipes, but an invitation to a cooler, more enjoyable summer baking experience. Prepare to be inspired to “bake” your way through the entire season!
Why Julianne Bayer’s No-Bake Treats is a Summer Essential
Let’s talk about what makes this cookbook truly stand out:
- Abundant, Beautiful Photography: This cookbook is a feast for the eyes. Each recipe is accompanied by a gorgeous, full-page photograph that makes you want to drop everything and start mixing. Julianne’s photography perfectly captures the irresistible appeal of each dessert, providing clear visual guidance and endless inspiration. The vibrant, mouth-watering images are almost as satisfying as the desserts themselves!
- Effortless Difficulty Level: Every recipe in this book boasts an easy difficulty level. This is fantastic news for anyone seeking impressive desserts that don’t demand hours of elaborate preparation or advanced techniques. Whether you’re new to baking or simply short on time, you can confidently tackle these recipes and achieve spectacular results. It’s all about maximum flavor with minimal fuss.
- Accessible Ingredients: Forget specialty stores and hard-to-find items. The ingredient lists are refreshingly straightforward, relying mostly on common pantry staples you likely already have on hand. For any other items, a quick trip to your local grocery store will suffice. This accessibility makes “No-Bake Treats” a practical and convenient choice for everyday dessert cravings and impromptu gatherings alike.
A Glimpse into the Delicious Variety
Beyond the Peanut Butter Banana Icebox Cake we’ll be diving into shortly, there are countless other tempting recipes I’m eager to try. Julianne’s creativity shines through in combinations like the rich and creamy Blackberry White Chocolate Truffle Cheesecake, a perfect blend of fruity and decadent. The Dulce de Leche Pie sounds like a dream for caramel lovers, offering a luscious, melt-in-your-mouth experience without the need for an oven. And for a truly unique twist, the Apple Pie Lasagna promises layers of spiced apple goodness in an unexpected, no-bake format. Other tantalizing creations include the iconic Samoa Icebox Cake, the elegant Easy Chocolate Mascarpone Mousse Tart, refreshing Mint Chocolate Ice Cream Bites, delightful Coconut Lime Cookie Truffles, and tropical Coconut Cream Pie Parfaits. Each recipe is a testament to the versatility and delicious potential of no-bake desserts.
Don’t miss out on this summer essential. You can purchase No-Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More on Amazon and start your no-bake adventure today!
The Star of the Show: Irresistible Peanut Butter Banana Icebox Cake
And now, let’s talk about the dessert that stole my heart (and almost my entire willpower): this extraordinary Peanut Butter Banana Icebox Cake. Seriously, this cake is dangerous. After having my portion, I immediately knew I had to give the rest away to avoid devouring the entire pan myself. I am not exaggerating – it is THAT good.
Imagine a heavenly creation built on layers of softened peanut butter cookies, forming the rich, tender “cake” base. These aren’t just any cookies; their texture softens beautifully as they absorb moisture, creating an almost cake-like consistency. Nestled between these cookie layers is a cloud of decadent peanut butter mousse. When I first tasted this mousse during preparation, I nearly abandoned the cake-making process altogether, ready to settle in with just a bowl and spoon. It’s incredibly creamy, perfectly balanced, and utterly addictive. While I managed to resist, I can’t guarantee every bit of mousse made it onto the cake!
Adding a fresh, fruity counterpoint to the rich peanut butter are slices of ripe bananas. This combination holds a special place in my heart, reminiscent of the peanut butter and banana sandwiches my dad used to make for me when I was growing up – one of the few things he regularly prepared back then. The classic pairing of peanut butter and banana is truly a match made in heaven, and this icebox cake elevates it to a whole new level of deliciousness.
Tips for Crafting Your Perfect Icebox Cake
- Cookie Choice: The recipe calls for peanut butter cookies. My local store only had Nutter Butters, and they worked absolutely perfectly! Their distinctive flavor and texture were ideal for this cake. A 16 oz family-sized bag was almost exactly enough, with a couple extra left for snacking. Feel free to use your favorite brand of peanut butter cookies for a similar fantastic result.
- Baking Dish Size: Julianne’s recipe recommends a 9-inch baking dish. Interestingly, I realized I didn’t own one, only 8-inch dishes. Don’t let this deter you! I confidently used my smaller 8-inch dish, and while the slices were a bit taller and it was a snug fit, it worked out beautifully. The key is to ensure your dish has sides at least 2.5 inches tall to accommodate the layers. The result was still magnificent, proving this recipe is adaptable and forgiving.
- Chilling is Key: Remember, the magic of an icebox cake happens in the refrigerator. Allowing it sufficient chilling time (4-6 hours, or preferably overnight) is crucial for the cookies to soften, the mousse to set, and all the flavors to meld together into a harmonious symphony. Patience truly pays off with this dessert.
This Peanut Butter Banana Icebox Cake is more than just a dessert; it’s a celebration of summer simplicity and incredible flavor. It’s a cake I would happily make over and over again, guaranteed to be a crowd-pleaser at any gathering or a delightful treat just for yourself. It embodies everything wonderful about no-bake creations: minimal effort, maximum deliciousness, and a refreshing chill that’s perfect for warm weather.
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Peanut Butter Banana Icebox Cake
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9 servings
Ingredients
For the Mousse:
- 1 3/4 cups plus 2 tablespoons (444 ml) heavy whipping cream, divided
- 2 cups (260 g) powdered sugar, divided
- 8 oz (227 g) cream cheese, softened
- 1/2 cup (90 g) creamy peanut butter
- 20 oz (567 g) peanut butter cookies
- 1/2 cup (118 ml) milk in a small bowl
- 5 medium bananas
For the Topping:
- 2/3 cup (158 ml) heavy whipping cream
- 1/2 cup (65 g) powdered sugar
- 1 tablespoon (11 g) creamy peanut butter
Instructions
- Place a mixing bowl and the whisk attachment in the freezer for 5-10 minutes to chill. Pour 1 3/4 cup of the whipping cream into the bowl and beat until the mixture becomes bubbly. Slowly add 1 cup of the powdered sugar as you continue to beat. Beat on high speed until stiff peaks form. Set aside.
- In another bowl, beat the cream cheese on medium-high speed until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl, then add the peanut butter and the remaining 2 tablespoons of cream. Continue to beat until the mixture is smooth, scraping down the sides as needed. Slowly add the remaining 1 cup of powdered sugar and beat until well combined.
- Gently fold the whipped cream into the peanut butter mixture. Divide the mixture in half.
- Line a 9-inch baking dish with parchment paper. (You will want to make sure the sides of your dish are at least 2 1/2 inches tall.) Dip both sides of a peanut butter cookie into the milk, then place in the bottom of the dish. Repeat until you have one layer of cookies on the bottom of the dish. You may need to break a cookie or two to make them fit the best. Spread half of the peanut butter mousse over the top of the cookies.
- Peel and thinly slice the bananas. Place a single layer of bananas over the top of the mousse. Repeat the cookie layer, dipping the cookies in the milk first. Spread the remaining peanut butter mousse over the tops of the cookies, then add another layer of bananas.
- In a mixing bowl, beat the remaining 2/3 cup cream until bubbles form, then slowly add the 1/2 cup powdered sugar. Continue to beat until you have stiff peaks. Spread the whipped cream over the top of the bananas in the dish.
- Microwave the 1 tablespoon of peanut butter (I think this is easiest in a piping bag or ziplock bag). Drizzle the peanut butter over the top of the whipped cream.
- Cover the dessert and refrigerate for 4 to 6 hours, or preferably overnight, to allow the cookies to soften and flavors to meld.
Recipe Notes:
Excerpted from No Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More by Julianne Bayer. Copyright © 2016. Reprinted with permission from Page Street Publishing Co. All rights reserved.
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**A copy of this book was sent to me for review purposes, but all opinions are my own. This post contains affiliate links. If you purchase an item from Amazon from the link, Taste and Tell receives a small commission. Thank you for supporting Taste and Tell through your purchases!**