PEANUT-BUTTER-BANANA COFFEECAKE
For a hostess with a houseful of guests, a variety of festive breads, from a peanut butter coffeecake to a yeasted dessert roll studded with cardamom, laced with honey and stuffed with blue cheese, can satisfy a multiplicity of appetites. They can be served with coffee for breakfast or with cheese and soup for lunch or become part of the evening's bread basket. But expediency is the least of it. Specialty breads, whether they're made from nuts, fruit or vegetables, taste good. They make the house smell warm and cozy, and they make the baker feel like Santa Claus anytime of year.
Provided by Molly O'Neill
Categories dessert, side dish
Time 1h15m
Yield Twelve servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan.
- To make the topping, combine oats, flour, brown sugar, cinnamon and salt in a bowl. Rub in the butter with your fingers until mixture forms coarse crumbs. Set aside.
- To make the cake, use an electric mixer to beat butter and peanut butter together. Add the sugar and beat until light and fluffy. Mix in the eggs 1 at a time, then the vanilla and banana.
- Sift together the flour, baking powder, baking soda, cinnamon and salt. Add to the butter mixture alternately with the sour cream, mixing just to combine.
- Scrape the batter into the prepared pan and smooth the top. Sprinkle on the topping, pressing it into the batter slightly. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour. If the topping browns before the cake is done, cover loosely with aluminum foil.
- Cool on a rack. Remove the sides of the pan, cut into slices and serve.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 14 grams, Carbohydrate 54 grams, Fat 28 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 12 grams, Sodium 307 milligrams, Sugar 24 grams, TransFat 0 grams
BANANA COFFEE CAKE WITH PECANS
Very moist cake; great as a snack! Use bananas that are starting to turn black.
Provided by MissKL
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish.
- Beat superfine sugar and butter in a bowl with an electric mixer until smooth. Add eggs one at a time, beating until each egg is fully incorporated before adding the next. Mix baking soda into sour cream in another bowl and stir into butter mixture until combined.
- Stir bananas into butter mixture; add cake flour and baking powder and mix well. Stir in vanilla extract. Pour banana cake batter into prepared baking dish.
- Mix pecans, brown sugar, and cinnamon in a bowl; sprinkle over cake batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 40.1 g, Cholesterol 53.4 mg, Fat 16.3 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 215.9 mg, Sugar 22.8 g
PEANUT BUTTER BANANA CAKE
I've had this well-worm recipe for as long as I've been married. I often make it for potluck functions. The ladies love it, but the heavy texture is a real favorite with men.-Lee Deneau, Lansing, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 352 calories, Fat 10g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 241mg sodium, Carbohydrate 62g carbohydrate (46g sugars, Fiber 1g fiber), Protein 5g protein.
FROZEN BANANA & PEANUT BUTTER CHEESECAKE
A great standby dessert with that works well and will impress children and adults
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Dinner
Time 30m
Number Of Ingredients 8
Steps:
- Several hours before, place 2 bananas in the freezer until the skins go black, then remove and defrost. You'll be left with really soft bananas. Peel, then mash well and set aside.
- Mix the butter and biscuits together, then press into a 22cm springform cake tin. Whip the cream until it just holds its shape. In a separate bowl, beat the sugar, soft cheese and vanilla together until completely combined. In another bowl, beat the peanut butter to loosen it.
- Fold the cheese mixture into the peanut butter, then tip in the mashed banana and gently fold in the cream. Spread the mix over the biscuit base and smooth the top. Freeze for several hours or preferably overnight. To serve, leave the cake in the fridge for 20 mins, then run a knife around the side and remove the sides of the tin. Slice the remaining banana and use to decorate the cheesecake.
Nutrition Facts : Calories 624 calories, Fat 46 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 30 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.18 milligram of sodium
BANANA CAKE WITH PEANUT BUTTER FROSTING
Ohh peanut butter and banana...in a CAKE! YUMMY! Another one of those grocery store recipe cookbook finds!
Provided by Shae2138
Categories Dessert
Time 1h10m
Yield 1 bundt cake
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Grease and flour a bundt pan.
- In large bowl, combine all cake ingredients, beat on low speed until moistened, then beat 2 minutes at medium speed.
- Pour batter into greased/floured pan.
- Bake cake at 350 degrees F for 45-55 minutes, or until toothpick comes out clean.
- (Cake will be moist on top.) Cool in pan 10 minutes.
- Remove from pan and cool for 45 minutes, or until completely cooled.
- Microwave frosting on high for 25-35 seconds, or until thin consistency.
- Immediately stir in peanut butter.
- Drizzle warm frosting over cake.
BANANA PEANUT BUTTER CHEESECAKE AKA "THE ELVIS"
This is a combinations of some of my favorite cheesecake recipes. I took this into work and it lasted 30 minutes. The professional baker I work with called this cake 'restaurant quality.' I highly recommend a chocolate ganache to finish it off before serving (8 ounces semisweet chocolate combined with 1/2 cup hot whipping cream) spread over the top! Garnish the side of the cake with toasted coconut if desired.
Provided by Roland G. Mandish
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 10h25m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and line the bottom with a circle of waxed paper.
- Mix graham cracker crumbs, melted butter, 3/4 teaspoon banana extract, and 3 tablespoons sugar in a bowl until mixture holds together; transfer into bottom of prepared cake pan. Use a second 8-inch cake pan to press the crust firmly.
- Bake in the preheated oven until crust is lightly browned, about 8 minutes. Set aside to cool.
- Pour water to a depth of about 1 inch into the bottom of a double boiler and bring to a boil. Place peanut butter chips and half-and-half into the top of the boiler and set over the bottom of the boiler (boiling water shouldn't touch top boiler). Stir until the chips have melted and the mixture is smooth; set aside to cool.
- Place cream cheese into the mixing bowl of a stand mixer and slowly mix, using paddle attachment, until cream cheese is smooth. Increase speed to medium and beat in 1/2 cup sugar. Beat eggs into mixture, 1 at a time, blending the next egg in after the previous one is fully incorporated. Beat in bananas, vanilla extract, 1/2 teaspoon banana extract, and lemon juice, stopping occasionally to scrape the sides of the bowl. Finally, beat in peanut butter chip mixture until cheesecake batter is smooth and even. Pour filling into the graham cracker crust.
- Set the cheesecake on a large baking pan. Pour enough water into the baking pan to reach most of the way up the sides of the cheesecake pan, creating a water bath. Bake cheesecake in the preheated oven until filling is set, about 1 hour. Turn off oven, open door, and let cheesecake cool slowly in the oven for 1 hour.
- Run a knife around the inside of the cheesecake pan and flip the pan over onto a cooling rack. Place a dish towel on the bottom of the pan. Use a hot water-filled tea kettle to rub the dish towel, gently heating the bottom of the cheesecake; slowly remove pan. Place a serving platter on top and use the wire rack to flip the cake back over onto platter. Refrigerate cheesecake for 8 hours.
Nutrition Facts : Calories 453.9 calories, Carbohydrate 33.9 g, Cholesterol 117.6 mg, Fat 30.7 g, Fiber 0.8 g, Protein 11 g, SaturatedFat 20.7 g, Sodium 298 mg, Sugar 25.2 g
PEANUT BUTTER BANANA CAFFEINATED SMOOTHIE RECIPE BY TASTY
Here's what you need: coffee, peanut butter, whole milk, chocolate syrup, ripe banana, whipped cream
Provided by Katie Aubin
Categories Drinks
Yield 2 servings
Number Of Ingredients 6
Steps:
- Pour the coffee into an ice cube tray. Freeze for at least 4 hours, or overnight.
- Add the coffee ice cubes, peanut butter, milk, chocolate syrup, and banana to a blender. Blend until smooth.
- Pour into glasses and top with whipped cream and chocolate syrup.
- Enjoy!
Nutrition Facts : Calories 235 calories, Carbohydrate 32 grams, Fat 10 grams, Fiber 3 grams, Protein 7 grams, Sugar 18 grams
PEANUT BUTTER CHOC BANANA CAKE
A twist on the classic banana cake, adding chocolate and peanut butter!
Provided by baking-joy
Time 1h40m
Yield Serves 10
Number Of Ingredients 9
Steps:
- Preheat oven to Gas4/180C. Line a 2lb loaf tin with baking paper (or use a loaf tin liner). Using a whisk, mix together the oil, sugar and eggs (1 at a time). Beat in the 50g peanut butter.
- Sift flour into bowl and fold into mixture.
- Mash bananas and fold into mixture with the natural yoghurt.
- Chop peanut butter cups and fold into mixture, along with the chocolate chips. Pour mixture into loaf tin.
- Melt the 20g of peanut butter on the hob or in a microwave. Dollop the runny peanut butter on top of the mixture and swirl with a fork.
- Bake for around 1hr 20 mins until a skewer inserted into the cake comes out clean. Check cake after 1hr and place foil on top if you feel it's getting too dark.
PEANUT BUTTER BANANA CAKE
I've had this well-worm recipe for as long as I've been married. I often make it for potluck functions. The ladies love it, but the heavy texture is a real favorite with men.-Lee Deneau, Lansing, Michigan From The Best Of Country Cooking 2007
Provided by The Daycare Lady
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with milk, beating well after each addition.
- Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- For frosting, in a small bowl, beat the peanut butter, milk and vanilla until blended; gradually beat in confectioners' sugar until smooth. Spread over cake. Yield: 12-15 servings.
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