PEANUT BUTTER & CHOCOLATE BANANA
Real simple dessert for the grill that has an impressive look at the end. Instead of Chocalate Whipped Cream, you could use regular, or none at all. And instead of Peanut Butter Chips, you could use a spoonful of peanut butter per banana.
Provided by Chef Big Jerm
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut both tips off each banana. Lay bananas curved side down, and cut lengthwise through the top peel and banana, but don't go through the bottom peel.
- Divide the chocolate and peanut butter chips evenly among banans. Open the slit bananas into an open V and place the chips along the inside.
- Loosely close the bananas, and wrap each in a square of tin foil.
- Heat on medium-hot grill for 10 minutes, turning once.
- Remove from foil, place on dish bend side down. By now the inside of the banana and the peel should be soft enough that it will lay flat on a plate.
- Spray whipped cream over open side of banana. Eat straight out of the peel with a spoon.
Nutrition Facts : Calories 422.9, Fat 19.2, SaturatedFat 9.9, Sodium 83.4, Carbohydrate 61.6, Fiber 6.4, Sugar 44.1, Protein 8.4
CHOCOLATE PEANUT BUTTER BANANA BREAD
Steps:
- For the banana bread: Preheat the oven to 350 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray.
- Combine the cake mix, oil, mashed bananas, eggs and 1/2 cup water in a large bowl and mix with a hand mixer or whisk until well blended, about 2 minutes. Fold in the peanut butter chips. Evenly divide the batter between the 2 prepared loaf pans.
- Bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Let cool in the pans for 10 minutes, then remove and let cool on a cooling rack.
- For the peanut butter glaze: Combine the confectioners' sugar, peanut butter and 3 tablespoons of the warm milk in a bowl and whisk until smooth. It should be about as thick as pancake batter; if it's too thick, just add a little more milk.
- Pour some of the glaze over each loaf and let set for about 10 minutes. Slice and serve.
PEANUT BUTTER AND BANANA SANDWICH
Steps:
- Spread peanut butter side to side, evenly on 1 side of each piece of bread. Slice banana in 3/4-inch slices and place on 1 piece of bread with peanut butter. Banana slices should be close together, and cover 1 side completely (usually 9 slices). Top with the other slice of bread.
- Heat butter in saute pan on medium heat. Place sandwich in pan and brown for approximately 3 to 5 minutes or until golden brown. Add 2 ounces of butter to the pan and flip sandwich to other side and continue cooking for 2 to 5 minutes or until golden brown and peanut butter is melting. Cut into quarters and serve very hot.
CHOCOLATY PEANUT BUTTER BANANA BREAD
You HAVE to try this!! What a great combination-how can you go wrong with peanut butter, chocolate, and bananas?? This recipe is from the Better Homes and Gardens Annual Recipes cook book (1998).
Provided by MackinacBride
Categories Quick Breads
Time 1h
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 8
Steps:
- Grease the bottom and 1/2 inch up the sides of two loaf pans; set aside.
- In a medium mixing bowl stir together the eggs, bananas, sugar, peanut butter, and milk.
- Stir in the flour just until moistened (batter should be lumpy).
- Fold in chocolate pieces and peanuts or pecans.
- Spoon batter into the prepared pans.
- Bake in a 350°F oven about 45 minutes or until a wooden toothpick inserted near the center comes out clean.
- Cool in pans on a wire rack for 10 minutes.
- Remove loaves from pans.
- Cool completely on a wire rack.
- Wrap and store overnight for easier slicing.
- **If you do not have self-rising flour, substitute with 2 cups all-purpose flour plus 2 teaspoons baking powder, 1 teaspoon salt, and 1/2 teaspoons baking soda.
PEANUT BUTTER AND BANANA TOAST RECIPE BY TASTY
Here's what you need: bread, peanut butter, banana, cinnamon
Provided by Tiffany Lo
Categories Breakfast
Yield 1 serving
Number Of Ingredients 4
Steps:
- Spread peanut butter on the toast and top with sliced banana. Sprinkle with cinnamon.
- Enjoy!
Nutrition Facts : Calories 81 calories, Carbohydrate 20 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, Sugar 9 grams
BANANA PEANUT BUTTER BREAD
Quick, easy and very yummy too. Good for breakfast or snacking.
Provided by CORWYNN DARKHOLME
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h25m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
- In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts. Pour into prepared pan.
- Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.
Nutrition Facts : Calories 266.2 calories, Carbohydrate 32.1 g, Cholesterol 41.1 mg, Fat 13.9 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 5.1 g, Sodium 179.2 mg, Sugar 16.2 g
CHOCOLATE PEANUT BUTTER BANANA BISCOTTI
This outrageous, rich chocolate peanut butter banana biscotti is created from premade banana bread that starts with a cake mix. Yummy!
Provided by Culinary Envy
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
- Combine bananas, cake mix, water, eggs, and oil in a large bowl. Whisk until well blended, about 2 minutes. Gently fold in peanut butter chips. Divide batter evenly between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 40 to 50 minutes.
- Reduce oven temperature to 300 degrees F (150 degrees C). Let bread cool in pans for 10 minutes. Remove and finish cooling on a wire rack. Place a second cooling rack on top of a baking sheet.
- Slice loaves in half horizontally and then into 1-inch-thick pieces. Brush 1 side of each slice lightly with honey and place on the prepared cooling rack.
- Bake in the preheated oven until golden and crispy, about 40 minutes. Cool on the rack for at least 10 minutes; the biscotti will become crispier as they cool.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 28 g, Cholesterol 15.5 mg, Fat 9.8 g, Fiber 1 g, Protein 5 g, SaturatedFat 5.3 g, Sodium 192.1 mg, Sugar 18.6 g
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