PEANUT BUTTER-BANANA SEMIFREDDO
Steps:
- Prepare the crust: Spray a 9-by-5-inch metal loaf pan with cooking spray and line with plastic wrap, leaving a 2-inch overhang on all sides; spray the plastic wrap. Finely grind the peanuts and graham crackers in a food processor. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and refrigerate.
- Make the ice cream: Bring 2 inches of water to a simmer in a saucepan over medium heat. Fill a bowl with ice water. Whisk the egg yolks, 1/2 cup sugar, the banana puree, hazelnut liqueur and salt in a large metal bowl. Place the bowl over the pot of simmering water (do not let the bowl touch the water) and whisk until thickened, 8 to 10 minutes. Remove the bowl from the pot and put in the ice water to cool.
- Beat the heavy cream and the remaining 1/4 cup sugar with a mixer until the cream just holds stiff peaks (do not overbeat). Gently fold the cream into the banana custard.
- Heat the peanut butter in the microwave until soft, about 20 seconds; let cool slightly.
- Drop spoonfuls of the peanut butter into the banana cream and fold until swirled.
- Spread the mixture over the crust in the pan, cover with plastic wrap and freeze until firm, at least 9 hours. Lift out of the pan using the plastic wrap and cut into 1-inch slices.
- Photograpy by Kate Sears
PEANUT BANANA WALDORF
This is a combination of two different salads that my children liked when they were growing up. It probably originated when I was making one or the other of the salads and didn't have enough apples or bananas to make the amount of salad I needed.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the apple, banana and peanuts. Combine mayonnaise and peanut butter; Pour over fruit mixture; toss to coat.
Nutrition Facts : Calories 278 calories, Fat 20g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 186mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 4g fiber), Protein 5g protein.
PEANUT BUTTER AND BANANA WAFFLES
I love bananas and I love to make breakfast, too. These are a refreshing change from your everyday waffles. I like to make big batches so I can freeze the leftovers and reheat them later for a quick breakfast. -Christina Addison, Blanchester, Ohio
Provided by Taste of Home
Time 50m
Yield 16 waffles.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk flour, sugar, baking powder and salt. Place peanut butter in another bowl; gradually whisk in oil. Whisk in eggs and milk. Add to dry ingredients; stir just until moistened. Stir in bananas., Bake in a preheated waffle maker according to manufacturer's directions until golden brown. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in freezer containers. Reheat waffles in a toaster on medium setting. Or microwave each waffle on high for 30-60 seconds or until heated through. If desired, serve with maple syrup.
Nutrition Facts : Calories 299 calories, Fat 19g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 266mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein.
PEANUT BUTTER BANANA SALAD
Someone had posted a request for a recipe of this sort and it jogged my memory back to a salad my mom used to make. The mayo and coconut are certainly optional and the banana could be topped with something else.
Provided by appetizerqueen
Categories Tropical Fruits
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Slice bananas in half lengthwise.
- Spread peanut butter on 4 of the banana halves than put the top back on, like a sandwich.
- Place the lettuce leaves on 4 salad plates and put the banana/peanut butter "sandwich" on top of the lettuce.
- Spread a thin layer of mayonnaise on top of the banana.
- Sprinkle with coconut.
Nutrition Facts : Calories 212.2, Fat 9.3, SaturatedFat 1.9, Cholesterol 0.6, Sodium 98.8, Carbohydrate 31.3, Fiber 4.3, Sugar 16.2, Protein 5.7
PEANUT BUTTER & BANANA LOAF
From Metropolitan Cookbook 1964...I love old cookbooks! I love the combination of peanut butter and bananas in this quick bread. (Edited to adjust the baking times to 35-45 minutes and not the original 1 hour. My oven it takes almost a complete 45 minutes where reviewers are baked in 35 minutes. Just check after 35 minutes so it does not get overbaked!)
Provided by HokiesMom
Categories Quick Breads
Time 50m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 293.2, Fat 14.8, SaturatedFat 3, Cholesterol 31, Sodium 274.6, Carbohydrate 35.5, Fiber 2.5, Sugar 16.1, Protein 7.1
PEANUT BANANA WALDORF
This is a combination of two different salads that my children liked when they were growing up. It probably originated when I was making one or the other of the salads and didn't have enough apples or bananas to make the amount of salad I needed.
Provided by Allrecipes Member
Time 5m
Yield 2
Number Of Ingredients 5
Steps:
- In a bowl, combine the apple, banana and peanuts. Combine the mayonnaise and peanut butter; add to the fruit mixture and toss to coat. Serve immediately.
Nutrition Facts : Calories 272.8 calories, Carbohydrate 22.8 g, Cholesterol 5.2 mg, Fat 19.8 g, Fiber 3.8 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 117.3 mg, Sugar 13 g
FROZEN PEANUT BUTTER, CHOCOLATE, AND BANANA LOAF
Serve this yummy sweet as soon as it's ready, or save it for a rainy day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h30m
Number Of Ingredients 6
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.
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