Peanut Butter Banana Tart Recipes

BANANA-PEANUT BUTTER CREAM TART

Steps:

• Heat oven to 450°F. Unroll pie crust; place in ungreased 9- or 9 1/2-inch tart pan with removable bottom. Press crust firmly against bottom and side of pan; fold excess crust over and gently press into side of pan to make double thickness. Prick bottom of crust with fork several times. Bake 9 to 11 minutes or until golden brown. Cool completely, about 25 minutes.
• In medium bowl, beat butter, cream cheese, peanut butter and vanilla with electric mixer on medium speed until well blended. Gradually add powdered sugar, beating until smooth and creamy. Spread peanut butter filling in tart shell, building up side 1 inch and leaving shallow indentation in center of filling. Fill indentation with bananas; gently press into filling.
• In small bowl, beat whipping cream on high speed until soft peaks form (do not overbeat). Spread whipped cream over filling and bananas. Sprinkle peanuts around edge of tart. Refrigerate 1 hour or until chilled. Store covered in refrigerator.

PEANUT BUTTER BANANA PUDDING TART RECIPE

Steps:

• For the Cookie Crust: In a food processor, pulse cookies into crumbs. You can also use a rolling pin to smash them if you don't have access to a food processor. In a large bowl, combine cookie crumbs, sugar, and melted butter. Press into the bottom of a tart pan. Bake at 350°F degrees for 5-6 minutes. Cool completely. For the Peanut Butter Pudding Layer: Fill the bottom of the crust with the banana slices. In a medium bowl, combine vanilla pudding mix, milk, and peanut butter. Whisk until smooth. Carefully spread over the banana slices. For the Banana Pudding Layer: In a medium bowl, combine banana cream pudding mix and milk. Whisk until smooth. Carefully spread of the peanut butter layer. For the Peanut Butter Drizzle: In a small bowl, melt the peanut butter chips in the microwave. Stir until smooth, and drizzle over the banana pudding layer. To Serve: Chill in the refrigerator. Cut and serve! DEVOUR!

PEANUT BUTTER BANANA TART

Steps:

• Preheat oven to 325 degrees.
• Mix the graham cracker crumbs and melted butter together.
• Press into a 9 x 1 1/8" round tart pan that has been lightly sprayed with non-stick cooking spray.
• Place tart pan on cookie sheet and bake crust for 6 to 8 minutes.
• Cool completely.
• Prepare the pudding with milk and cook according to package directions.
• Remove from heat and allow the pudding to set up slightly, about 10 minutes.
• Stir peanut butter into cooled pudding then pour into prepared crust.
• Place a sheet of plastic wrap over the top to prevent a film from forming and chill for several hours or overnight.
• When ready to serve, slice bananas and dip into orange juice to prevent browning).
• Arrange sliced bananas on top of tart and drizzle with melted chocolate.
• Serve and sit back and watch your guests enjoy.

BANANA TARTS

Steps:

• Roll out the pastry 1/8 inch thick on a lightly floured surface, cut out two 6-inch rounds, and transfer them to a baking sheet. Arrange the banana slices, overlapping them slightly, on the rounds, covering the rounds completely. In a small bowl stir together the sugar and the cinnamon and sprinkle the mixture evenly over the bananas. Dot the bananas evenly with the butter and bake them in the middle of a preheated 400°F. oven for 25 to 30 minutes, or until the pastry is golden brown.
• While the tarts are baking, in a small saucepan bring the marmalade to a boil with 1 teaspoon water, stirring, and strain it through a fine sieve into a small bowl. Transfer the tarts to a rack, brush them with the strained marmalade, and let them cool to warm.

PEANUT BUTTER AND BANANA TOAST RECIPE BY TASTY

Steps:

• Spread peanut butter on the toast and top with sliced banana. Sprinkle with cinnamon.
• Enjoy!

UPSIDE-DOWN BANANA TART RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Using an 8-inch (20-cm) round cake pan, cut a circle out from the puff pastry. Using a fork, poke holes all over the pastry to provide ventilation. Set aside.
• Cut the tops and bottoms off of the bananas, then halve 2 of the bananas crosswise and set aside.
• In a large saucepan over medium heat, melt the butter, then add the brown sugar and cook until fully incorporated and the sauce appears amber in color, about 5 minutes.
• Add the vanilla and cinnamon. Stir until combined.
• Add the bananas to the pan and cook until softened, about 2 minutes.
• Turn the bananas to fully coat them with the caramel, then remove from the pan. Reserve the caramel.
• Grease the cake pan. Arrange the bananas on the bottom of the pan. Pour over the caramel sauce.
• Cover the bananas with the circle of puff pastry and ensure the edges are tucked into the pan.
• Bake for 30 minutes, or until the pastry is puffed and golden.
• Let cool at room temperature for at least 30 minutes before inverting onto a serving plate.
• Slice and serve with vanilla ice cream.
• Enjoy!

PEANUT BUTTER-BANANA SLAB PIE

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
• In large bowl, place cookie mix. Add softened butter; mix with pastry blender or fork until mixture is crumbly and butter is blended (do not overmix). Press in bottom and up sides of pan.
• Bake 12 to 15 minutes or until golden brown and set in center. Cool 30 minutes.
• In large bowl, beat cream cheese, 1 cup peanut butter and the powdered sugar with electric mixer on medium speed until well blended, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping.
• Place 2 1/2 cups banana slices in single layer over baked crust. Drop cream cheese mixture by spoonfuls over banana layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over cream cheese layer; spread evenly. Refrigerate at least 2 hours until set.
• When ready to serve, in small microwavable bowl, microwave 1/4 cup peanut butter uncovered on High in 15-second increments until thin enough to drizzle. Drizzle warm peanut butter on pie; top with 1 cup banana slices. Loosely cover and refrigerate any remaining pieces.

SIMPLE PEANUT BUTTER BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.
• Beat peanut butter and shortening in a bowl. Gradually add sugar, beating until light and fluffy. Beat one egg into peanut butter mixture until completely blended before beating in the second egg. Stir in mashed banana.
• Combine flour, baking powder, salt, and baking soda in a bowl. Stir flour mixture into banana mixture alternately with buttermilk, mixing until batter is just blended. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

PEANUT BUTTER AND BANANA FRENCH TOAST

Steps:

• In a small bowl, lightly beat the egg and vanilla together.
• Spread 1 tablespoon of peanut butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first, to make a peanut butter and banana sandwich.
• In a skillet or frying pan, melt the butter over medium heat. Dip the sandwich into the egg mixture and place in the heated skillet. Cook until brown on both sides. Serve hot.

PEANUT BUTTER BANANA CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with milk, beating well after each addition. , Transfer to a greased 13x9-in. baking pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For frosting, in a small bowl, beat peanut butter, milk and vanilla until blended; gradually beat in confectioners' sugar until smooth. Spread over cake.

PEANUT BUTTER BANANA TOAST

Steps:

• Toast bread to your liking.
• Divide peanut butter and spread on toast.
• Drizzle honey over the peanut butter.
• Cut bananas length wise and lay across peanut butter.
• Heat in microwave for 10 seconds.
• Enjoy with a glass of milk.
• Note: I usually half this if I'm eating alone-it is pretty filling.