PEANUT BUTTER, BANANA AND BERRY COOKIE PIZZA
This irresistible fruit pizza is a peanut butter lover's dream come true, with a peanut butter cookie base topped with creamy peanut butter, strawberries and bananas.
Provided by Cindy Rahe
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Using pencil, trace 9-inch circle onto sheet of cooking parchment paper. Place paper pencil side down on cookie sheet.
- Make cookie mix dough as directed on pouch. Spread dough on parchment paper in even layer, keeping dough within shape of traced circle as best as possible.
- Bake in center of oven 25 to 30 minutes or until cookie is firm around edge and soft, but just done, in center. Remove from oven to cooling rack. Cool about 15 minutes.
- Spread peanut butter in even layer on slightly warm cookie. Cool completely.
- Arrange banana and strawberry slices on top. Sprinkle with chocolate chips and powdered sugar. Cut into wedges to serve.
Nutrition Facts : ServingSize 1 Serving
PEANUT BUTTER-BANANA BROWNIE PIZZA RECIPE
Satisfy your sweet tooth with this Peanut Butter-Banana Brownie Pizza Recipe. This Peanut Butter-Banana Brownie Pizza Recipe is a sweet take on pizza.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield Makes 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Line 12-inch pizza pan with aluminum foil; spray with cooking spray. Place 1/2 cup butter and the unsweetened chocolate in heavy 3-qt. saucepan; cook on very low heat just until chocolate is melted, stirring constantly. Cool. Stir in 1-1/2 cups of the sugar. Add eggs, 1 at a time, stirring until well blended after each addition. Stir in milk and vanilla. Add flour and salt; mix well. Spread evenly into prepared pan.
- Bake 25 to 30 min. or until toothpick inserted in center comes out clean; cool completely.
- Beat cream cheese, peanut butter and the remaining 1/4 cup sugar with electric mixer on medium speed until well blended. Spread onto crust. Arrange banana slices over cream cheese mixture; sprinkle with peanuts. Place semi-sweet chocolate and the 2 tsp. butter in heavy saucepan; cook on very low heat just until chocolate is melted and mixture is well blended, stirring constantly. Drizzle over pizza.
Nutrition Facts : Calories 350, Fat 21 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 60 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
CHOCOLATE BANANA PIZZA WITH PEANUT BUTTER
Make a peanut butter, chocolate banana pizza with help from My Food and Family. Pizza for dessert is great when you top it with three of the best ingredients!
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Place crust on baking sheet. Brush crust with butter; sprinkle with cinnamon sugar. Bake 12 to 15 min. or until edge of crust is lightly browned. Cool.
- Prepare pudding as directed on package using 1 cup milk. Refrigerate while crust cools.
- Spread crust with peanut butter; top with pudding and bananas. Sprinkle with coconut and nuts; drizzle with chocolate syrup.
Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 520 mg, Carbohydrate 48 g, Fiber 3 g, Sugar 22 g, Protein 9 g
PEANUT BUTTER AND BANANA PUDDING PIE
This decadent pudding pie capitalizes on the iconic duo: peanut butter and banana. A sweet amalgamation of banana pudding and peanut butter pie, this dessert has "crowd favorite" written all over it. Be sure to note that the recipe calls for a deep-dish pie plate, as the filling would overfill a standard pie dish. Top with crumbled wafers and banana slices, as desired.
Provided by Darcy Lenz
Time 9h35m
Yield 10
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk cookie crumbs, sugar, and salt for crust together in a medium bowl. Stir in the melted butter until mixture is coated and moist. Press the crumb mixture evenly along the bottom and up the sides of a 9-inch, deep-dish pie plate.
- Bake crust in the preheated oven until golden brown and firm, 10 to 12 minutes. Cool completely on a wire rack.
- Melt 1/2 cup of the peanut butter and butter for the peanut butter layer in a small saucepan over medium-low heat, whisking to combine. Once melted, set aside to cool slightly, about 2 minutes. Pour mixture into bottom of the cooled crust, carefully smoothing into an even layer with a silicone spatula. Arrange the banana slices in an even layer over the peanut butter.
- Combine the remaining ½ cup peanut butter and confectioners' sugar in a medium bowl. Cut the peanut butter into the sugar using a fork until a crumbly, streusel-like mixture forms; you will get about 2 scant cups of this mixture. Sprinkle about half of this mixture over the sliced bananas. Gently press with clean fingertips into a relatively even layer. Place pie in refrigerator while you make the pudding.
- Beat egg yolks for banana pudding layer with a whisk in a medium bowl until well combined; set aside. Whisk together the sugar, cornstarch, and salt in a medium saucepan to evenly combine. Whisk in half-and-half, making sure all ingredients are well distributed. Place the pan over medium heat; cook, stirring constantly, until mixture has thickened slightly and gently begins to simmer, about 10 minutes.
- Remove pan from heat and, while whisking rapidly, slowly drizzle about ½ to 1 cup of the hot cream mixture into the eggs to temper. Keep whisking until smooth and combined. Pour the egg mixture into the pan and return to medium heat. Cook, stirring constantly, until mixture thickens further, 3 to 6 minutes. Remove pan from heat and whisk in the butter, vanilla, and banana extract.
- Pour the pudding mixture into a large mixing bowl and press a sheet of plastic wrap onto the surface of the pudding to prevent a "skin" from forming. Cool to room temperature, 20 to 30 minutes.
- Once pudding has cooled, pour about half of the pudding into the pie shell. Sprinkle the crumbled wafers in an even layer over top. Arrange the banana slices over the wafers. Sprinkle the remaining peanut butter crumble mixture over the bananas. Pour remaining pudding over top. (Some of the peanut butter crumble and banana slices may float towards the surface; that's just fine. Smooth the surface as well as you can with a silicone spatula.) Place a piece of plastic wrap directly onto surface of the pudding filling to prevent a skin from forming. Refrigerate for 8 hours, or overnight.
- When ready to serve, combine heavy cream, confectioners' sugar, and vanilla for topping in a chilled mixing bowl. Beat with an electric mixer fitted with a whisk attachment until medium-soft peaks form. Spoon the whipped cream on top of the pie.
Nutrition Facts : Calories 934.1 calories, Carbohydrate 98.1 g, Cholesterol 174.4 mg, Fat 57.1 g, Fiber 3.5 g, Protein 12.8 g, SaturatedFat 25.3 g, Sodium 492.6 mg, Sugar 41.8 g
PB AND BANANA PIZZA
A simple, and delicious snack that really feels you up! My brother made this up, and it turned out to be really good!
Provided by smiya
Categories Breads
Time 4m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Heat the pita bread in the microwave fora minute or so.
- Spread the peanut butter on the bread, and make sure you cover all of the top.
- Slice the banana in several pieces (not to thick or too thin).
- Place the slices of banana over the peanut butter.
- Enjoy your snack with a glass of milk -- mmm.
Nutrition Facts : Calories 552.3, Fat 25.3, SaturatedFat 5.2, Sodium 543.1, Carbohydrate 69.8, Fiber 7.3, Sugar 19.6, Protein 18.8
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