Frozen Chocolate Peanut Butter And Banana Loaf Recipes

FROZEN PEANUT BUTTER, CHOCOLATE, AND BANANA LOAF

Steps:

• Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray; line with waxed paper, leaving overhang on both long sides. Set aside.
• Melt chocolate; cool to room temperature. Meanwhile, in a food processor, puree bananas until smooth.
• Stir peanut butter into cooled chocolate until combined, then stir in banana puree. Gently fold in whipped cream until combined. Pour into prepared pan; top with peanuts. Fold waxed paper over top; wrap tightly in plastic. Freeze until firm, at least 3 hours.
• To serve: Remove loaf from pan (run a hot towel across sides and bottom of pan, if necessary). Slice about 1/2 inch thick, as needed.

CHOCOLATE PEANUT BUTTER BANANA BREAD

Steps:

• For the banana bread: Preheat the oven to 350 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray.
• Combine the cake mix, oil, mashed bananas, eggs and 1/2 cup water in a large bowl and mix with a hand mixer or whisk until well blended, about 2 minutes. Fold in the peanut butter chips. Evenly divide the batter between the 2 prepared loaf pans.
• Bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Let cool in the pans for 10 minutes, then remove and let cool on a cooling rack.
• For the peanut butter glaze: Combine the confectioners' sugar, peanut butter and 3 tablespoons of the warm milk in a bowl and whisk until smooth. It should be about as thick as pancake batter; if it's too thick, just add a little more milk.
• Pour some of the glaze over each loaf and let set for about 10 minutes. Slice and serve.

FROZEN PEANUT BUTTER AND CHOCOLATE TERRINE

Steps:

• Line a 9x5-in. loaf pan with plastic wrap, letting edges extend up all sides. Sprinkle with a third of the crushed cookies., In a large bowl, mix mascarpone cheese, sugar and vanilla; fold in whipped topping. Divide mixture evenly among 3 bowls., To 1 portion of cheese mixture, fold in sliced banana; add to loaf pan, spreading evenly. Repeat cookie layer. To second portion, stir in melted chocolate and cocoa; add to loaf pan. Sprinkle with remaining cookies. To third portion, stir in peanut butter. Spread over top., Freeze, covered, until firm, at least 5 hours. To serve, invert terrine onto a platter; remove plastic wrap. Cut into slices.

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.

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!

FROZEN CHOCOLATE, PEANUT BUTTER AND BANANA LOAF

Steps:

• Coat an 8.5X 4.5 inch loaf pan with cooking spray and line with waxed paper, leaving overhang on both long sides.
• Place an inch of water in a medium saucepan and begin to boil.
• Place chocolate in a heatproof bowl, set on top of the saucepan.
• Heat, stirring occasionally until there are no lumps in the chocolate.
• Cool to room temperature.
• Place bananas in blender or food processor, blend until smooth.
• Stir peanut butter into cooled chocolate and fold in the whipped cream.
• Pour into prepare loaf pan, top with chopped peanuts.
• Fold waxed paper over the top, freeze until firm, at least 3 hours.
• To serve, run a hot towel along sides of pan.
• Slice about 1/2 inch thick.
• Freeze up to 1 month.

PEANUT BUTTER & DARK CHOCOLATE BANANA BREAD

Steps:

• Mix the caster sugar with the flour in a bowl until you are left with a smooth and consistent butter sugar mix, with minimal lumps. Pre-heat the oven to 180c.
• Beat the eggs in a separate bowl, adding to the butter sugar mix with the flour and mix all the ingredients together.
• In another bowl, mush two bananas until smooth, add the peanut butter (and Nutella if you're substituting for the dark chocolate chunks). Mix until smooth and add to the butter-flour-eggs mix.
• Add the baking powder to the mix and stir until smooth.
• Prep your cake tin with butter, spreading around the tin to act as a glue. Next, add greaseproof paper and apply more butter inside to stop the mix from sticking after the bake.
• Add the batter, making sure you get all of it into the tin. In a grid-like manner, add squares of your dark chocolate and submerge just below the surface so that they're only just visible. This will mean that they're gooey and in the middle of the cake once baked.
• Slice the last banana and add to the top of the mix in the tin on top of the chocolate grid. Sprinkle brown sugar on top and place in the middle of the oven.
• Leave to bake for 30-35 minutes. Do not open the oven during baking as it may sink. Keep an eye on it to ensure it's not burning. Leave to rest for an hour after baking, then remove from the tin to air for another 30. Slice and enjoy!