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
CHOCOLATE PEANUT BUTTER AND BANANA CAKE (AKA: ELVIS CAKE)
Elvis was famous for loving peanut butter and banana sandwiches. We were married on his birthday, so this creation is in his honor. Chocolate added for Buddha and well,... Bird's just nutty! :) Great with a tall glass of cold milk.
Provided by 2Bleu
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- FROSTING: With an electric mixer beat together the butter and peanut butter until smooth. Slowly mix/beat in the powdered sugar and milk until frosting reaches a spreadable consistency. Add mashed banana and mix thoroughly (it's okay if it has small lumps of banana in it. Chill until needed.
- Preheat oven to 375 degrees F. Spray 2 9" round pie pans with bakers ease (or grease and flour pans). Set aside.
- CAKE: In a medium bowl and with an electric mixer, beat the peanut butter, sliced banana, oil and water together on medium speed until mostly smooth or only a few very small pieces of banana are visible. On low speed beat in the egg, cocoa powder and the cake mix. Increase speed to medium-high and beat for 1 minute or until batter is well blended, adding more water if needed (batter will be thick). If using, gently fold in peanuts.
- Spoon an equal amount of batter into each round, Bake on center rack for 15-20 minutes or until a wooden pick inserted into the center of cakes comes out clean. Cool on rack.
- Remove frosting from fridge while cake is cooling. Frost cake when ready. Sprinkle the top and/or sides with an even amount of the chopped peanuts. Garnish the top of with a dried banana chip for each slice. Refrigerate until serving. Note, you can also make cupcakes or a sheetcake if you choose. Keep refrigerated.
Nutrition Facts : Calories 518.1, Fat 29.8, SaturatedFat 9.2, Cholesterol 55.6, Sodium 507.7, Carbohydrate 60.1, Fiber 3.9, Sugar 37.7, Protein 10.3
CHOCOLATE PEANUT BUTTER AND BANANA CAKE
From "Cake Mix Magic." Uses a devil's food cake mix (a nice change from the yellow cake mix seen in other recipes for similar cakes). Basically, a chocolate banana cake with chocolate peanut butter glaze. Yum. The author notes that chunky peanut butter can be used for the glaze if desired but will not produce a smooth satiny glaze. Prep time is an estimate.
Provided by the_cookie_lady
Categories Dessert
Time 50m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Cake: Preheat oven to 350*F. In a large mixer bowl, combine all cake ingredients. Beat on medium speed for 2 minutes, or until smooth. Spread batter evenly in a greased and floured 13-by 9-inch cake pan. Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
- Glaze: In a small saucepan over low heat, melt chocolate and peanut butter, stirring constantly until smooth. Spread evenly over cooled cake. Sprinkle nuts on top, if desired.
ELVIS' PUDDING CAKE
I love the flavors of peanut butter and banana together, and this slow-cooker pudding cake is just like eating an Elvis sandwich, only sweeter! Banana chips add a surprisingly crunchy texture; find them near the dried fruit in your grocery store. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 3h10m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. Transfer to a greased 5-qt. slow cooker., Prepare cake mix batter according to package directions, adding peanut butter before mixing. Pour over pudding. Cover and cook on low for 3 to 3-1/2 hours or until a toothpick inserted in the center comes out with moist crumbs. , Sprinkle with peanut butter chips; cover and let stand until partially melted, 15-20 minutes. Top with banana chips.
Nutrition Facts : Calories 574 calories, Fat 29g fat (11g saturated fat), Cholesterol 57mg cholesterol, Sodium 564mg sodium, Carbohydrate 67g carbohydrate (44g sugars, Fiber 3g fiber), Protein 14g protein.
CHOCOLATE, PEANUT BUTTER AND MARSHMALLOWS
Make and share this Chocolate, Peanut Butter and Marshmallows recipe from Food.com.
Provided by Finally a mom
Categories Dessert
Time 11m
Yield 12-16 serving(s)
Number Of Ingredients 4
Steps:
- Melt chocolate chips, peanut butter and margarine for about 1 1/2 minutes in the microwave.
- Add marshmallows and mix.
- Pour in a greased 8inch pan and put in fridge for about 2 hours.
- If you need this quick, put in freezer for about 45 minutes.
Nutrition Facts : Calories 251.9, Fat 17.5, SaturatedFat 5.7, Sodium 118.5, Carbohydrate 22.9, Fiber 2.4, Sugar 17.1, Protein 6.3
BANANA PEANUT BUTTER CHEESECAKE AKA "THE ELVIS"
This is a combination 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 cheesecake "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 sides of the cake with toasted coconut if desired. (8 hour refrigeration is not included in cook time.)
Provided by ElizabethKnicely
Categories Cheesecake
Time 1h25m
Yield 1 8-inch cheesecake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (175°C). Grease an 8-inch cake pan and line the bottom with a circle of waxed paper (parchment paper).
- Mix graham cracker crumbs, melted butter, 3/4 teaspoons 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 the 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 the 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 bud 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 cheesecake back over onto the platter. Refrigerate cheesecake for 8 hours before slicing.
Nutrition Facts : Calories 414.5, Fat 29.1, SaturatedFat 15.5, Cholesterol 118.6, Sodium 296.3, Carbohydrate 31.4, Fiber 1.5, Sugar 23.8, Protein 8.4
PEANUT BUTTER & CHOCOLATE CAKE
The sweet and salty combo of peanut butter and chocolate make this cake irresistible - decorate with pretzels for added crunch
Provided by Edd Kimber
Categories Afternoon tea, Dessert, Treat
Time 1h55m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4 and grease 2 x 22cm round cake tins, lining the bases with baking parchment and greasing the parchment too.
- Put the cocoa in a small bowl with 100ml hot water. Whisk together until smooth, then set aside. Put the butter and chocolate in a heatproof bowl set over a pan of simmering water and melt gently together, stirring occasionally. Remove from the heat and allow to cool slightly.
- In a large bowl, beat the sugar and eggs together using an electric whisk until thick and pale. With the blades still running, pour in the chocolate mixture, mixing until smooth and fully combined. In a separate bowl, mix together the flour and baking powder. Sieve the dry ingredients over the chocolate mixture and fold together until no lumps remain. Add the cocoa mixture and mix to combine. Divide the batter between your prepared tins and bake for 30-35 mins or until a skewer inserted into the middle comesout clean. Allow the cakes to cool in the tins for about 10 mins, then turn out onto a wire rack, peeling off the parchment, to cool completely.
- For the icing, beat the butter in a large bowl with an electric whisk until light and creamy. Beat in the icing sugar a little at a time, then add the peanut butter, mixing until smooth. Add a pinch of salt and the cream, again mixing until smooth.
- To assemble the cake, use a large serrated knife to slice each cake in half. Place the first round of cake onto a cake board or serving plate and top with a thin layer of icing. Repeat until all the cake layers have been used. To decorate, use the remaining icing to spread over the top and sides of the cake. Use a spatula or a palette knife to create a swirl pattern around the outside of the cake, and finish by pressing the pretzels onto the top and sides - there is enough to cover about half the sides, leaving the icing partially on display. Best served within 2 days of baking, but the cake will keep for up to 4 days.
Nutrition Facts : Calories 727 calories, Fat 43 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 60 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
CHOCOLATE PEANUT BUTTER
It's easy to make your own gourmet chocolate peanut butter at home. Put it in a fancy jar, and it's great for gifts, bake sales, or fund-raisers.
Provided by Annacia
Categories High Protein
Time 15m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Melt chocolate chips in a double-boiler or in the microwave until smooth. Take care not to scorch the chocolate.
- Let cool until barely warm, but still liquid.
- Scrape melted chocolate into a large bowl. Add peanut butter, butter, sugar, and vanilla extract.
- Stir until thoroughly combined.
- Mix instant coffee with hot water until completely dissolved.
- Add coffee to the chocolate peanut butter mixture until combined.
- Spoon into glass jars with tight seals.
- Serve as a spread with cookies, crackers, or toast or use as a filling for cakes.
Nutrition Facts : Calories 1608.4, Fat 133.1, SaturatedFat 42.4, Cholesterol 61, Sodium 1096.1, Carbohydrate 80.1, Fiber 14.1, Sugar 55.7, Protein 50.6
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