Chocolate, Banana, and Graham Cracker Icebox Cake

Ingredients

• 15 ounce(s) milk chocolate, chopped
• 5 large egg yolks
• Salt
• 3 cup(s) heavy cream
• 20 graham cracker sheets
• 4 (or 5) ripe bananas, very thinly sliced lengthwise
• Whipped cream, for garnish 

Directions

1. 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.
2. 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.
3. 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.
4. 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.  
5.  Recipe found at: http://www.delish.com/recipefinder/chocolate-banana-graham-cracker-icebox-cake-recipe-mslo0612