Eazy best Banana Baked Alaska with Meringue: A Spectacular Dessert

Have you ever wondered how to create a show-stopping dessert that combines warm, fluffy meringue with ice-cold ice cream in perfect harmony? The secret lies in the magical world of Baked Alaska, and our banana version takes this classic to new heights!

This Banana Baked Alaska with Meringue is the perfect balance of contrasting temperatures and textures. The warm, toasted meringue exterior protects the frozen banana ice cream center, all sitting atop a delicious cake base. It’s science and culinary artistry combined into one impressive dessert!

Ingredients List

Gather these ingredients to create your spectacular Banana Baked Alaska with Meringue. Each component plays a crucial role in this multi-layered dessert experience:

For the Cake Base:

• 1 cup all-purpose flour (substitute with almond flour for a gluten-free option)
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons milk
• 1 teaspoon baking powder

For the Banana Ice Cream Layer:

• 1 quart (4 cups) high-quality banana ice cream (or make your own with 4 ripe bananas, 1 cup heavy cream, 1/2 cup sugar, and 1 teaspoon vanilla)
• 2 fresh bananas, sliced (for extra banana flavor and texture)

For the Meringue:

• 6 large egg whites, room temperature
• 1 1/2 cups granulated sugar
• 1/4 teaspoon cream of tartar (helps stabilize the meringue)
• Pinch of salt
• 1 teaspoon vanilla extract (optional)

Timing

Preparation time: 45 minutes (plus 4 hours freezing time)

Baking time: 15 minutes for the cake base

Meringue preparation: 10 minutes

Final assembly and torching: 10 minutes

Total time: 5 hours and 20 minutes (including freezing time)

While this dramatic banana dessert requires patience due to the freezing time, the actual hands-on work is only about 65 minutes – 30% less active time than many other showstopper desserts of similar complexity.

Step-by-Step Instructions

Step 1: Prepare the Cake Base

Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper. In a medium bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes with an electric mixer.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients.

Pour the batter into the prepared pan and bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.

Step 2: Prepare the Ice Cream Layer

Line a 7-inch bowl (slightly smaller than your cake) with plastic wrap, leaving overhang on all sides. Soften your banana ice cream just enough to make it spreadable but not melting.

Layer the sliced fresh bananas and softened ice cream in the bowl, starting and ending with ice cream. Press down firmly to eliminate air pockets. Cover with the plastic wrap overhang and freeze until solid, at least 4 hours or overnight.

Step 3: Assemble the Base and Ice Cream

Once the ice cream is frozen solid, remove it from the freezer. Place your cooled cake on a serving plate or cake stand that can withstand heat (for the torching step later).

Quickly invert the ice cream dome onto the center of the cake. Remove the bowl and plastic wrap. Return the assembled cake and ice cream to the freezer immediately while you prepare the meringue. This prevents melting during the next critical steps.

Step 4: Make the Meringue

In a very clean, grease-free bowl, combine the egg whites, cream of tartar, and salt. Beat on medium speed until foamy. Gradually add the sugar, one tablespoon at a time, while continuing to beat.

Increase speed to high and beat until stiff, glossy peaks form, about 5-7 minutes. The meringue should be thick and glossy, and the sugar should be completely dissolved. Test by rubbing a small amount between your fingers – it shouldn’t feel gritty.

Step 5: Cover with Meringue and Torch

Working quickly, remove the cake and ice cream from the freezer. Using a spatula, completely cover the entire dessert with the meringue, making sure there are no gaps where the ice cream is exposed. Create decorative peaks and swirls with the back of a spoon.

Using a kitchen torch, brown the meringue all over until golden. Alternatively, place in a preheated 500°F (260°C) oven for 3-4 minutes, watching carefully to prevent melting.

Serve immediately for the most dramatic temperature contrast and best texture in your Banana Baked Alaska with Meringue.

Nutritional Information

Each serving (1/8 of the recipe) contains approximately:

• Calories: 420
• Protein: 6g
• Carbohydrates: 62g
• Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 85mg
• Sodium: 180mg
• Fiber: 1g
• Sugar: 48g

This dessert is rich in potassium (approximately 210mg per serving) thanks to the bananas. While indulgent, a single serving provides about 8% of your daily calcium needs and small amounts of vitamins A and C.

Healthier Alternatives for the Recipe

While Banana Baked Alaska with Meringue is inherently a special-occasion treat, you can make these adjustments for a slightly healthier version:

• Substitute the cake base with a whole wheat or almond flour version to increase fiber and reduce refined carbohydrates
• Use a homemade banana “nice cream” made from frozen bananas, a splash of milk, and a touch of honey instead of traditional ice cream
• Reduce the sugar in the meringue to 1 cup instead of 1½ cups – the meringue will still be stable and sweet
• Add a layer of fresh berries between the cake and ice cream for additional antioxidants and nutrients
• Use coconut sugar instead of refined white sugar for a less processed alternative with a lower glycemic index

Serving Suggestions

Elevate your Baked Alaska experience with these serving ideas:

• Drizzle a small amount of warm caramel or chocolate sauce on the plate just before serving for an elegant presentation
• Garnish with fresh banana slices, a sprinkle of toasted coconut, or edible gold leaf for special occasions
• Serve with a side of fresh berries to cut through the richness
• For an adult version, add a tablespoon of banana liqueur or rum to the cake batter
• Create individual portions using ramekins for a more controlled serving size and unique presentation

For maximum impact, torch the meringue at the table just before serving – the dramatic presentation will impress your guests!

Common Mistakes to Avoid

1. Rushing the freezing time: The ice cream must be completely frozen solid before covering with meringue. A minimum of 4 hours is essential, but overnight is ideal.
2. Allowing fat in your meringue: Even a tiny bit of egg yolk or oil in your bowl will prevent the egg whites from whipping properly. Use a glass or metal bowl (not plastic), and wipe it with vinegar before beginning.
3. Taking too long to apply meringue: Work quickly when covering the ice cream with meringue to prevent melting. Have your meringue ready before removing the ice cream from the freezer.
4. Torching too slowly: Move the flame continuously to brown the meringue evenly without melting the ice cream underneath. If using an oven, limit the time to 3-4 minutes maximum.
5. Preparing too far in advance: This dessert is best served immediately after torching. The contrast between the warm meringue and frozen center is what makes it special.

Storing Tips for the Recipe

While Baked Alaska is best enjoyed immediately after preparation, here are some storage tips if needed:

• The cake base can be baked up to 2 days in advance and stored in an airtight container at room temperature
• The ice cream dome can be prepared up to 1 week in advance and kept frozen, well-wrapped
• The assembled cake and ice cream (without meringue) can be frozen for up to 24 hours if well-wrapped
• Once covered with meringue and torched, the dessert should be served immediately for best results
• If you must store leftovers, freeze them immediately in an airtight container for up to 2 days, though the meringue texture will deteriorate

Conclusion

Creating this spectacular Banana Baked Alaska with Meringue may seem intimidating at first, but by following these detailed steps, you’ll master this impressive dessert that combines the best of frozen treats and baked goods. The contrasting temperatures and textures make it a truly unique culinary experience.

Have you tried making this show-stopping dessert? We’d love to see your creations! Tag us on social media or leave a comment below sharing your experience. For more banana-based desserts that will impress your guests, browse our collection of recipes and discover your next culinary adventure!