Chocolate Banana And Peanut Malted Sponsored Food

CHOCOLATE BANANA PEANUT BUTTER SHAKE

Steps:

• In a blender, combine milk, instant breakfast mix, peanut butter, bananas and ice. Blend until smooth, about 30 seconds. Serve immediately.

CHOCOLATE & BANANA CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.
• Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.
• Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.

CHOCOLATY PEANUT BUTTER BANANA BREAD

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.

CHOCOLATE BANANA MALTED SHAKE

Steps:

• Place mashed banana, syrup, milk, ice cream& malted milk powder (if using) in blender.
• Blend on med-high speed until all ingredients are thoroughly blended and smooth.

CHOCOLATE, BANANA AND PEANUT MALTED (SPONSORED)

Steps:

• Place milk, Carnation® Breakfast Essentials Drink, banana, ice and peanut butter in blender; cover. Blend until smooth.

ROASTED BANANA AND PEANUT BUTTER CUPCAKES

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.

PEANUT BUTTER & CHOCOLATE BANANA SMOOTHIE

Steps:

• Combine milk, banana, peanut butter, cocoa, chia or hemp seeds (if using) and vanilla in a blender. Puree until smooth

DARK CHOCOLATE PEANUT BUTTER BANANA BITES RECIPE BY TASTY

Steps:

• Place wax paper on a large baking sheet.
• Slice bananas into ½-inch (1 cm) thick rounds.
• Spread peanut butter on a slice of banana, then top with another slice.
• Lay the bites on the prepared baking sheet and freeze until solid, for about an hour.
• In a small bowl, melt dark chocolate with coconut oil until smooth.
• Remove frozen banana bites from the freezer. Dip the bites into the melted chocolate, place back on the wax paper.
• Freeze for an additional hour.
• Can be stored in an airtight container in the freezer for up to 2 weeks.
• Enjoy!