Banana Peanut Butter Sauce Recipes

PEANUT BUTTER AND BANANA FROSTING

Steps:

• Combine margarine, shortening, peanut butter, milk, vanilla, and butter flavoring. Add confectioners' sugar and beat until creamy. Add more milk, if needed, 1 teaspoon at a time.
• Spread icing over one layer of a yellow cake. Slice bananas on top. Place second layer on top and frost top and sides.

PEANUT BUTTER BANANAS AND SAUCE

Steps:

• Spread peanut butter onto the cut side of the banana halves, and seal the halves back together. Slice into coins, and set aside.
• In a saucepan over low heat, whisk together the egg yolks and 1/2 cup of the sugar. Stir in the vinegar and butter. Cook, whisking constantly until clear. Whisk in remaining sugar if you like.
• Place the bananas into a serving bowl, and pour the sauce over them. This dish may be served hot or cold.

HEALTHY PEANUT BUTTER BANANA OATMEAL COOKIES

Steps:

• Preheat oven to 350.
• Mash bananas with a fork and mix in peanut butter, apple sauce, vanilla, salt, and cinnamon.
• Stir in oats and coconut.
• Drop by tablespoon onto a non stick cookie sheet (lined with parchment paper or sprayed with non-stick spray). I use a small cookie scooper.
• Flatten a bit to shape the cookie (they don't rise or spread at all when baking).
• Bake for 12-15 minutes, rotating the pan halfway through.
• Allow to cool, and enjoy!

PEANUT BUTTER AND BANANA SUNDAES

Steps:

• Bring half-and-half, brown sugar, corn syrup, and salt to a boil in a 2-quart heavy saucepan over moderately high heat, whisking until smooth. Remove from heat and whisk in peanut butter until smooth. Transfer to a glass measure or small heatproof pitcher and cool slightly, about 5 minutes.
• Divide ice cream among 4 bowls, then top each serving with some banana slices and 3 tablespoons peanut butter sauce. (You will have some sauce left over.)

PEANUT BUTTER BANANA SMOOTHIE

Steps:

• Place bananas, milk, peanut butter, honey, and ice cubes in a blender; blend until smooth, about 30 seconds.

BANANA PEANUT BUTTER BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
• In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts. Pour into prepared pan.
• Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.

PEANUT BUTTER-BANANA COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a baking sheet with cooking spray.
• Beat egg in a large bowl. Add peanut butter, oatmeal. banana, sugar, chocolate chips, and vanilla extract. Place 1-inch balls of dough onto the prepared baking sheet; press balls down using a spoon.
• Bake in the preheated oven 9 to 12 minutes; cookies will look slightly raw. Cool 10 minutes before serving.

PEANUT BUTTER AND BANANA WHIPPED CREAM

Steps:

• In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, peanut butter and extract; beat until soft peaks form. Store in the refrigerator.

BANANA-PEANUT BUTTER SAUCE

Steps:

• Blend all ingredients in a food processor or blender until smooth.
• Refrigerate until needed. The sauce will thicken in the fridge.

BANANA S'MORE NACHOS WITH PEANUT BUTTER SAUCE

Steps:

• Preheat oven to 350 degrees F. Lightly spray an 11 by 7-inch baking dish or a medium sized oval baking dish with cooking spray.
• Layer half of graham crackers, chopped bananas, chocolate chips, and marshmallows into the baking dish. Repeat with remaining ingredients. Bake in for 10 to 12 minutes or until marshmallows have turned slightly golden and chocolate chips are melted.
• For Sauce:
• In a small saucepan over medium-low heat, combine the milk and pumpkin pie spice. Once the milk is hot, whisk in peanut butter until well combined and smooth and let cook for another 3 minutes until thick. Drizzle sauce over top of baked S'more's.

PEANUT BUTTER BANANA SANDWICHES

Steps:

• Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly coat a 6-cup loaf pan with nonstick vegetable spray. Line the bottom with a rectangle of waxed paper. Sift the flour, baking soda, baking powder, and salt together into a bowl; repeat 2 times. In a mixing bowl, beat the butter and sugar together on high speed for 15 seconds, to combine. Add the eggs, 1 at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 more minutes.
• In a bowl, mash the bananas until pasty. Stir in the sour cream and vanilla. With the mixer on its lowest setting, beat in 1/3 of the flour mixture. Beat in half of the banana mixture, then another 1/3 of the flour. Beat in the remaining banana mixture and the remaining flour. Spread the batter in the prepared pan and bake for 40 minutes or until the center springs back wen lightly pressed and a cake tester comes out clean. Set the pan on a rack to cool.
• Turn the cooled cake out of the pan. With a serrated knife, trim off the end crusts and cut the loaf into 1/2-inch slices. Peel the bananas and cut them into 1/4-inch-thick rounds. Spread half the cake slices with the buttercream and layer on the banana slices. Place the remaining cake slices on top to form sandwiches. Cut the sandwiches in half and serve with ice cream and chocolate fudge sauce.
• Peanut Butter Buttercream: On medium speed, beat the butter and peanut butter in a mixing bowl until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes, until smooth and fluffy.
• Chocolate Fudge Sauce: In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth. Place the chocolate and butter in a large, dry bowl or in the top of a double boiler set over barely simmering water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended. The sauce is best if left to ripen for a full day before serving. Store in a sealed container. This sauce will keep for 3 weeks in the refrigerator or 3 months in the freezer.

PEANUT BUTTER AND BANANA SANDWICHES

Steps:

• Blend the peanut butter with the banana until creamy. Spread the mixture over 5 slices of the bread. Top with the remaining bread.
• In a skillet melt enough butter to coat the bottom of the pan. Place the sandwiches in the butter and grill them until the bread is lightly toasted. Flip to grill the other side. Drain on paper towels.

CARAMELIZED BANANA PEANUT BUTTER CHEESECAKE RECIPE BY TASTY

Steps:

• Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
• Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
• Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
• In a large bowl, combine softened cream cheese, vanilla, powdered sugar, and peanut butter until well mixed.
• Add the cream cheese mixture to the springform pan and refrigerate at least 1 hour.
• In a saucepan over medium-high heat, combine butter, brown sugar, half & half, and cinnamon. Stir until mixture darkens and sugar dissolves into the mixture.
• Lower the heat to medium-low and add the bananas to the saucepan and sauté in the sauce for 1-2 minutes on each side. Take off heat and let rest for 10 minutes.
• Decorate the top of the cheesecake with banana slices and pour over remaining caramel sauce. Chill for at least 30 minutes.
• Slice and garnish with chocolate or caramel syrup.
• Enjoy!

CHOCOLATE PEANUT BUTTER FROZEN BANANA RECIPE BY TASTY

Steps:

• Cut the bananas in half horizontally.
• Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
• In a tall glass or mixing cup, add chocolate and coconut oil. Microwave in 30-second intervals for 1 minute and a half, and mix until smooth.
• In a bowl, mix the peanut butter and almond milk until smooth.
• Dip the bananas into the chocolate coating, then drizzle the peanut butter sauce on the banana.
• Place bananas in freezer until the coating has hardened.
• Enjoy!