HOUSTON – Cookbook author and social media sensation Joy the Baker shares an easy, family-friendly dessert you’ll go bananas for.
Her Banana Malt Ice Cream Cake is not only perfect for beating the heat, but you can also make it ahead of time.
This recipe is in Joy’s spring/summer magazineon the shelves now.
To see Joy’s full interview, watch the video above.
Easy Banana Malt Iced Cake
(Makes 1 9 x 5 inch loaf cake which serves 8)
• 48-54 vanilla wafers
• ⅔ cup malted milk powder
• 2 tablespoons of powdered sugar
• Pinch of fine sea salt
• 2 cups heavy cream
• 1 teaspoon of vanilla extract
• 4 small ripe bananas plus more for garnish, sliced ½ inch thick
1. Line a 9 x 5 inch loaf pan with a generous amount of plastic wrap so it overhangs several inches on all four sides. Line the bottom of the mold with 16 vanilla pastilles.
2. In a medium bowl, whisk together malt powder, powdered sugar and salt. Whisk a small amount of heavy cream to smooth out lumps. Continue adding cream and vanilla, whisking vicariously until soft but stiff peaks form. (You can switch to electric hand mixers if the hand whisk is too tiring.)
3. Spread a layer of whipped cream over the vanilla wafers. Add a layer of sliced bananas. Add another layer of whipped cream, followed by wafers, whipped cream and bananas until you reach the top of the loaf pan, ending on the whipped cream. Fold the plastic up and over the pan, adding another piece of plastic if whipped cream is exposed. Refrigerate for at least 12 hours, up to 24 hours.
4. To serve, unwrap plastic and invert onto plate or serving platter. Peel off and discard the plastic. Top with banana slices and remaining vanilla wafer crumbles. Slice and enjoy.
Joy the Baker will be in Houston for a Sweet and savory summer pastry class on July 23 at 11 a.m. where she will demonstrate four recipes and class participants will taste Joy’s creations during class and walk away with a magazine.
For tickets and more information, click here.
Copyright 2022 by KPRC Click2Houston – All Rights Reserved.