Frozen Peanut Butter Chocolate And Banana Loaf Recipes

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.

Steps:

• Cover a baking sheet with wax paper or parchment paper.
• Cut up each banana into 6-8 pieces.
• In a medium sized bowl, heat the peanut butter and chocolate chips in the microwave on high for about a minute, then stir until smooth.
• Dip the banana pieces in the chocolate/peanut butter mixture.
• Place dipped bananas on prepared baking sheet.
• After they have all been dipped, use the remaining chocolate mixture to spoon over the tops.
• Top with topping of your choice.
• Transfer to the freezer for about an hour until set up.
• Store bananas in an airtight container in the freezer for up to 1 week.

Steps:

• Preheat oven to 350°F.
• Sift together the flour, baking powder, salt and baking soda and set aside.
• Cream together the shortening and peanut butter; then add the sugar gradually while creaming -- continue to cream until light a fluffy.
• Add eggs and beat well.
• Stir in dry ingredients alternately with the mashed bananas; mix well but do not beat or overmix or you will get tough bread.
• Spoon batter into well greased loaf pan 8x4x3.
• Bake for 35-45 minutes or until pick inserted in the center comes out clean.

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!

Steps:

• Peel bananas and cut in half. Place popsicle sticks inside bananas and put on tray with parchment paper.
• Freeze for 1 to 3 hours depending on how firm you want your bananas to be.
• Heat peanut butter in microwave at 30 second intervals until liquified.
• Coat bananas in peanut butter and sprinkle with mini chocolate chips.
• Set aside and freeze for an additional 20 minutes.
• Enjoy!

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.