No-Bake Choco Banana Graham Cake


  • 2 cups milk chocolate, chopped
  • 4 to 5 ripe bananas, thinly sliced lengthwise
  • 20 Graham cracker sheets
  • large egg yolks
  • 3 cups heavy cream or all-purpose cream
  • Pinch of salt
  • Garnish: whipped cream


  1. Line a 5×10 inch loaf pan with plastic wrap. Set aside.

  2. Place chocolate in a heatproof bowl. Set aside.

  3. Place yolks and a pinch of salt in another heatproof bowl. Set aside.

  4. In a medium saucepan, bring cream to a simmer.

  5. Pour cream slowly into bowl with yolks, whisk constantly.

  6. Return mixture to saucepan and set over low heat.

  7. Cook for about 8 minutes. Stir constantly until mixture is thick enough to coat the back of a wooden spoon. Do not boil.

  8. Immediately strain through a fine sieve set over the chocolate.

  9. Stir until chocolate melts and is smooth.

  10. Refrigerate for about 4 hours. stir occasionally until thick.

  11. Spread 1 cup chocolate mixture evenly into the bottom of loaf pan.

  12. Top with a layer of 4 graham crackers, trimmed to fit.

  13. Spread 1/2 cup chocolate over tops, and cover with some bananas.

  14. Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers.

  15. Repeat with remaining chocolate, bananas, and graham crackers until you reach the top of the pan; finish with graham crackers.

  16. Cover with plastic wrap and refrigerate overnight.

  17. Uncover and turn out onto a serving platter. Remove the other plastic wrap.

  18. Garnish with whipped cream. Slice and serve.