Banana Almond Caramel Icebox Cake is a no‑bake dessert that layers salty‑sweet Ritz crackers, fluffy cream‑cheese filling, ripe bananas, crunchy almonds, and silky salted caramel. It chills overnight to soften into a sliceable “cake” with the texture of a banana caramel cheesecake layered over a buttery cookie crust.
This version riffs on the popular Ritz Cracker Salted Caramel Icebox Cake by adding fresh bananas, almonds, and whipped cream for extra flavor and texture. The result is rich but refreshing, perfect for warm‑weather gatherings or make‑ahead entertaining.
Ingredients
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
- About 48 Ritz crackers (enough for 3–4 layers in an 8×8 dish)
- 3 ripe bananas, sliced
- 1/2 cup whole almonds (lightly toasted and roughly chopped if you like)
- 2/3 cup salted caramel sauce, plus extra for garnish
- Whipped cream for layering and topping
Step‑by‑Step Instructions
1. Prep the pan and filling
- Line an 8×8‑inch glass dish with plastic wrap, leaving overhang on all sides so you can lift the cake out later.
- In a large bowl, beat cream cheese and sugar until completely smooth.
- Add heavy cream, vanilla, and a pinch of salt; whip on medium‑high until light and fluffy, about 3 minutes.
2. Layer the icebox cake
- Arrange a single layer of Ritz crackers over the bottom of the lined dish, breaking pieces as needed to cover gaps.
- Spread about one‑third of the cream‑cheese mixture over the crackers.
- Add a layer of sliced bananas, then drizzle lightly with salted caramel sauce.
- Repeat these layers (crackers, cream‑cheese mixture, bananas, caramel) two more times, finishing with the remaining cream‑cheese mixture on top.
3. Add whipped cream and almonds
- Spread a generous layer of whipped cream over the final cream‑cheese layer.
- Top with more banana slices, whole or chopped almonds, and an extra drizzle of salted caramel.
4. Chill and serve
- Cover the dish and refrigerate for at least 12 hours or overnight; this allows the crackers to soften into cake‑like layers.
- When ready to serve, use the plastic wrap overhang to lift the cake from the pan onto a board.
- Slice with a sharp knife, wiping between cuts, and garnish with additional caramel if desired.
Tips and FAQs
- Best bananas: Use ripe but not mushy bananas so they hold their shape after chilling.
- Prevent browning: Lightly tossing banana slices in a bit of lemon juice can help them stay fresh‑looking, especially on the top layer.
- Cracker swap: Graham crackers or digestive biscuits also work, but Ritz add a unique salty‑buttery note that balances the caramel and cream cheese.
Banana Almond Caramel Icebox Cake delivers layers of creamy, crunchy, salty‑sweet flavor with almost no effort, making it a standout no‑bake dessert for any season.