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A slice of banana cake with hot fudge on top, a dollop of whipped cream, two slices of bananas, and a maraschino cherry.
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5 from 1 vote

Banana Ice Cream Cake with Hot Fudge

Banana Ice Cream Cake with Hot Fudge is a rich and delicious layered cake with banana ice cream, whipped cream, and fresh banana slices.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Dessert, Desserts
Cuisine: American
Keyword: Banana Cake, Banana Fudge Cake, Banana Ice Cream Cake, Banana Layered Cake
Servings: 12 servings
Calories: 419kcal
Author: Great Grub, Delicious Treats

Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter, softened
  • 1 ⅓ cup sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 4 medium bananas, mashed
  • 2 ½ gallons banana nut ice cream (or your favorite), cut into inch thick slices
  • 12.8 ounce jar Hershey’s® hot fudge topping
  • Whipped cream
  • Maraschino cherries, stems attached

Instructions

  • Preheat oven to 350° and line a 9x13 baking dish with foil with the edges hanging over. Spray with non-stick cooking spray and set aside.
  • In a large bowl, beat butter and sugar together until light and fluffy.
  • Add eggs, sour cream and vanilla, and beat until combined.
  • Next, add flour, baking soda and salt and beat until just combined.
  • Stir mashed bananas into cake mixture and mix until combined.
  • Pour cake batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
  • Remove from the oven and let cool completely.
  • Carefully grab both sides of the foil and gently pick up the cake out of the baking dish and place on a hard surface.
  • Slice the cake equally in half lengthwise.
  • Carefully remove the top layer and then place foil and bottom cake layer back into the baking dish.
  • Once the cake has cooled completely, remove ice cream from the freezer, remove cardboard from ice cream and add sliced ice cream to the top of the bottom cake layer.
  • Make sure the ice cream covers the whole bottom layer.
  • Carefully add the top layer of cake on top of the ice cream.
  • Cover with plastic wrap and place in the freezer until ready to serve.
  • Remove cake from the freeze and cut into desired size pieces.
  • Pour warm hot fudge sauce over each piece of cake and top with whipped cream and a cherry.

Notes

Nutritional values are approximate.
 
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.

Nutrition

Serving: 12g | Calories: 419kcal | Carbohydrates: 67g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 323mg | Potassium: 286mg | Fiber: 2g | Sugar: 38g | Vitamin A: 421IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 2mg