Peanut Butter Banana Chocolate Rice Cakes Recipes

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PEANUT BUTTER & BANANA RICE CAKES



Peanut Butter & Banana Rice Cakes image

Make and share this Peanut Butter & Banana Rice Cakes recipe from Food.com.

Provided by ontariomamaof7

Categories     Lunch/Snacks

Time 2m

Yield 1 serving(s)

Number Of Ingredients 3

2 rice cakes
1/4 cup reduced-calorie peanut butter
1 banana, sliced

Steps:

  • Slice banana.
  • Spread peanut butter on rice cakes.
  • Place sliced banana on top of peanut butter.

Nutrition Facts : Calories 174.7, Fat 0.9, SaturatedFat 0.2, Sodium 59.9, Carbohydrate 41.6, Fiber 3.8, Sugar 14.6, Protein 2.8

PEANUT BUTTER & BANANA CHOCOLATE RICE CAKES



Peanut Butter & Banana Chocolate Rice Cakes image

Here's a healthy snack that's easy to make and take on the go. It's tasty any time of year. -Constadina Vasiliades, Kapolei, Hawaii

Provided by Taste of Home

Categories     Snacks

Time 10m

Yield 2 servings.

Number Of Ingredients 5

2 tablespoons peanut butter
2 chocolate rice cakes
1 medium banana, cut into slices
1 teaspoon honey
1/8 teaspoon ground cinnamon

Steps:

  • Spread peanut butter over rice cakes; top with banana. Drizzle with honey and sprinkle with cinnamon.

Nutrition Facts : Calories 220 calories, Fat 9g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 110mg sodium, Carbohydrate 32g carbohydrate (16g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

ROASTED BANANA AND PEANUT BUTTER CUPCAKES



Roasted Banana and Peanut Butter Cupcakes image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     dessert

Time 1h

Yield 12 cupcakes

Number Of Ingredients 14

2 medium, ripe bananas
1 large egg
1/2 cup refined coconut oil, warmed and cooled slightly
3/4 cup coconut sugar
1/2 cup creamy unsweetened peanut butter
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1 cup blanched almond flour
1/2 cup oat flour
2 teaspoons baking soda
1/4 cup unsweetened almond milk
1/2 cup semisweet chocolate chips
2 tablespoons creamy unsweetened peanut butter
1 teaspoon refined coconut oil

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
  • For the cupcakes: Place the bananas on a rimmed baking sheet and pierce each banana 3 times with the tip of a knife. Roast, unpeeled, until the skin is completely black and the flesh is soft, about 25 minutes. Allow to cool for 15 minutes.
  • Peel the bananas and place them in a medium bowl. Discard the peels. Mash the bananas with the back of a fork until smooth. Using the fork, stir in the egg, coconut oil, sugar, peanut butter, vanilla and salt. Mix well until smooth and fully incorporated. Add the almond flour, oat flour, baking soda and almond milk. Continue to stir with the fork until the mixture is smooth and all of the ingredients are fully incorporated.
  • Using an ice cream scoop, divide the batter evenly among the 12 muffin cups. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool in the tin for 15 minutes before removing the cupcakes to a wire cooling rack to cool completely.
  • For the glaze: In a medium bowl combine the chocolate chips, peanut butter and coconut oil. Place over a double boiler and stir until just a few chocolate chips remain. Remove the bowl from the heat and continue to stir until fully melted. Drizzle the chocolate mixture over the cooled cupcakes. Allow to cool for 1 hour before serving.

CHOCOLATE, PEANUT BUTTER AND BANANA CUPCAKES



Chocolate, Peanut Butter and Banana Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 10 cupcakes

Number Of Ingredients 13

1/4 cup creamy peanut butter (recommended: Skippy)
1 cup sliced and firmly packed, ripe banana
1 tablespoon canola oil
3 tablespoons water
1 large egg
1 tablespoon Dutch process cocoa powder
1 (9-ounce) package devil's food cake mix without pudding (recommended: Jiffy)
2 1/2 tablespoons softened unsalted butter
1/4 cup creamy peanut butter (recommended: Skippy)
1/3 cup plus 2 1/4 teaspoons powdered sugar
1 1/2 to 2 teaspoons whole milk
2 1/2 tablespoons roasted and lightly salted chopped peanuts
10 dried banana chips

Steps:

  • Preheat oven to 375 degrees F. Place a medium-sized platter in the freezer.
  • Line 10 standard (2 3/4-inch wide) muffin cups with paper liners. Set aside.
  • To make the cupcakes, in a medium bowl and with an electric mixer, beat the peanut butter, sliced banana, oil and water together on medium speed until mostly smooth or only a few very small pieces of banana are visible. On low speed beat in the egg, cocoa powder and the cake mix. Increase speed to medium-high and beat for 1 minute or until batter is well blended.
  • Spoon an equal amount of batter into the lined muffin cups, filling each about 2/3 full. Bake on the center rack for 15 to 20 minutes or until a wooden pick inserted into the center of cakes comes out clean.
  • Remove cupcakes from the pan and place on the platter in the freezer. Freeze for 8 minutes to quickly cool the cupcakes.
  • While the cakes cool, make the frosting, with an electric mixer beat together the butter and peanut butter until smooth. Gradually beat in the powdered sugar and 1 1/2 teaspoons milk until frosting reaches a spreadable consistency. (If needed, add up to an extra 1/2 teaspoon of milk to make frosting smooth.) Frost cupcakes. Sprinkle the tops with an even amount of the chopped peanuts. Garnish the tops of each cake with a dried banana chip.

CHOCOLATE PEANUT BUTTER AND BANANA CAKE



Chocolate Peanut Butter and Banana Cake image

From "Cake Mix Magic." Uses a devil's food cake mix (a nice change from the yellow cake mix seen in other recipes for similar cakes). Basically, a chocolate banana cake with chocolate peanut butter glaze. Yum. The author notes that chunky peanut butter can be used for the glaze if desired but will not produce a smooth satiny glaze. Prep time is an estimate.

Provided by the_cookie_lady

Categories     Dessert

Time 50m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) package devil's food cake mix
3 eggs
1 1/2 cups mashed ripe bananas (about 3 or 4 large bananas)
1/2 cup vegetable oil
4 (1 ounce) semi-sweet chocolate baking squares
2/3 cup creamy peanut butter
1/3 cup chopped peanuts (optional)

Steps:

  • Cake: Preheat oven to 350*F. In a large mixer bowl, combine all cake ingredients. Beat on medium speed for 2 minutes, or until smooth. Spread batter evenly in a greased and floured 13-by 9-inch cake pan. Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  • Glaze: In a small saucepan over low heat, melt chocolate and peanut butter, stirring constantly until smooth. Spread evenly over cooled cake. Sprinkle nuts on top, if desired.

CHOCOLATE-BANANA-PEANUT BUTTER DELIGHT



Chocolate-Banana-Peanut Butter Delight image

It's delightful and delicious. It's a triple-layer cake with a surprise inside. Such a winning flavor combination means just one thing--you'll be a champ just for baking it!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 16

Number Of Ingredients 28

1/2 cup butter or margarine, softened
1 1/4 cups granulated sugar
2 eggs
3 envelopes (1 oz each) premelted unsweetened baking chocolate
3/4 cup milk
1 teaspoon vanilla
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
1 egg
3/4 cup mashed ripe bananas (1 1/2 medium)
1/4 cup sour cream
1/2 teaspoon vanilla
1/2 teaspoon banana extract
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup butter or margarine, softened
1 cup creamy peanut butter
4 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla
Peanuts, if desired
Chocolate chips, if desired

Steps:

  • Heat oven to 350°F. Grease and flour three 8- or 9-inch round cake pans. In medium bowl, beat 1/2 cup butter and 1 1/4 cups granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in 2 eggs, one at a time. Beat in chocolate, 3/4 cup milk and 1 teaspoon vanilla. Beat in remaining chocolate cake ingredients on low speed, scraping bowl constantly. Divide batter evenly between 2 pans.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In medium bowl, beat 1/2 cup butter and 1/2 cup granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in 1 egg; beat 1 minute. Beat in bananas, 1/4 cup sour cream, 1/2 teaspoon vanilla and the banana extract. Beat in remaining banana cake ingredients on low speed, scraping bowl constantly. Pour into remaining pan.
  • Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • In medium bowl, beat 1 cup butter with electric mixer on medium speed until fluffy. Beat in peanut butter, 1/2 cup of the powdered sugar, 1/4 cup milk and 1/2 teaspoon vanilla. Gradually beat in remaining 3 1/2 cups powdered sugar, beating after each addition until smooth.
  • Place 1 chocolate cake layer on serving plate; spread with 1/3 cup frosting. Place banana cake layer on frosted layer; spread with 1/3 cup frosting. Top with chocolate cake layer. Frost side and top of cake with remaining frosting. Garnish with peanuts and chocolate chips. Store in refrigerator.

Nutrition Facts : Calories 355, Carbohydrate 45 g, Cholesterol 80 mg, Fiber 2 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 330 mg

CHOCOLATE BANANA CAKE WITH PEANUT BUTTER CREAM CHEESE FROSTING



Chocolate Banana Cake with Peanut Butter Cream Cheese Frosting image

Inspired by Elvis's famous peanut butter banana sandwich, I took this to the next level by incorporating the flavors into a moist and simple cake. But who can have a cake without frosting? Not me! A creamy peanut butter cream cheese frosting tops this off and makes it my one-of-a-kind cake filled with four favorite flavors. I think Elvis would be proud!

Provided by CaSaundraLeigh

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h30m

Yield 8

Number Of Ingredients 19

cooking spray
1 ½ cups all-purpose flour
¾ cup white sugar
½ cup whole wheat flour
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large bananas, mashed
¾ cup buttermilk
½ cup egg whites
⅓ cup unsweetened applesauce
1 egg
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese (such as Philadelphia®)
¼ cup creamy peanut butter
¼ cup confectioners' sugar
1 teaspoon vanilla extract
1 banana, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch baking pans with cooking spray.
  • Combine all-purpose flour, white sugar, whole wheat flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  • Stir mashed bananas, buttermilk, egg whites, applesauce, egg, and 1 teaspoon vanilla extract together in a separate bowl. Add gradually to the flour mixture, mixing until batter is just combined.
  • Divide batter evenly between the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 30 minutes.
  • Combine cream cheese, peanut butter, confectioners' sugar, and 1 teaspoon vanilla extract in a large bowl; beat with an electric mixer until frosting is creamy.
  • Run a rubber spatula around the edges of the cooled cakes. Grease a baking sheet lightly with cooking spray. Invert cake pans onto the baking sheet; tap bottoms lightly to release cakes.
  • Spread frosting onto the cake layers. Stack layers; frost top and sides. Cut into 8 slices. Garnish with banana slices.

Nutrition Facts : Calories 427 calories, Carbohydrate 63.8 g, Cholesterol 55 mg, Fat 15.6 g, Fiber 4.3 g, Protein 11.9 g, SaturatedFat 7.7 g, Sodium 526.1 mg, Sugar 31.9 g

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