No-Bake Choco-Banana-Graham Cake Recipe

Surely you all have heard of peanut butter and banana sandwiches, but have you heard of chocolate and banana? Okay, maybe you have. But adding graham crackers gives you a whole new view on your ordinary Choco-banana.

Who doesn’t love pulling out a cool midnight dessert or something new and innovative to serve after dinner? This No Bake Choco-Banana Graham cake will surely earn a lot of oohs and aahs around the room. With a light balance of sweetness by adding delicious bananas and a white fluff of cream, also that extra oomph by the graham crackers, you’ll see children lining up for more.

Ingredients:

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

Cooking Instructions:

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.