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Frozen Peanut-Butter and Banana Bars
Credit:
David Loftus
Recipe Summary
prep: 30 mins
total: 7 hrs
Yield: Makes 12 to 16
Ingredients
For the crust
20 thin chocolate wafers
2 tablespoons unsalted butter, melted, plus more for pan
For the filling
4 ounces cream cheese
1 1/4 cups confectioners’ sugar
1 cup heavy cream
1 cup heavy cream
1/2 cup peanut butter
3 to 4 bananas
1/2 cup chopped roasted peanuts
Cook's Notes
This dessert can be frozen for up to 4 days, covered well with plastic wrap.
Variations
Substitution: Natural peanut butter, made without sugar, works well in this recipe. Or you can substitute cashew or almond butter. Be sure to mix well before using.
Gallery
Frozen Peanut-Butter and Banana Bars
Credit:
David Loftus
Recipe Summary
prep: 30 mins
total: 7 hrs
Yield: Makes 12 to 16
Gallery
Frozen Peanut-Butter and Banana Bars
Credit:
David Loftus
Frozen Peanut-Butter and Banana Bars
Credit:
David Loftus
Frozen Peanut-Butter and Banana Bars
Recipe Summary
prep: 30 mins
total: 7 hrs
Yield: Makes 12 to 16
Recipe Summary
prep: 30 mins
total: 7 hrs
Yield: Makes 12 to 16
prep: 30 mins
total: 7 hrs
prep:
30 mins
total:
7 hrs
Yield: Makes 12 to 16
Makes 12 to 16
Ingredients
Ingredients
20 thin chocolate wafers
2 tablespoons unsalted butter, melted, plus more for pan
4 ounces cream cheese
1 1/4 cups confectioners’ sugar
1 cup heavy cream
1 cup heavy cream
1/2 cup peanut butter
3 to 4 bananas
1/2 cup chopped roasted peanuts
Directions
Make the crust: Preheat oven to 350 degrees. In a food processor, process cookies until crumbs form. Add butter; pulse until mixture holds together when squeezed. Prepare crust as directed below. Bake until crust is firm and dry to the touch, 15 to 20 minutes. Cool to room temperature.
Make the filling: In a clean food processor, process cream cheese, sugar, heavy cream, peanut butter, and salt until smooth and light, scraping sides of bowl as needed.
Peel bananas; halve lengthwise. Spread half the cream-cheese mixture over crust; top with a snug layer of bananas. Cover with remaining cream-cheese mixture, smoothing top. Sprinkle with peanuts; cover with plastic wrap. Freeze until firm, at least 6 hours.
To remove, wipe outsides of pan with a hot towel; run a knife around inside edge (between paper and pan). Gently pull on paper to lift out of pan. Cut into 12 rectangles.
Make the crust:Butter an 8-inch square baking pan. Line it with 2 crisscrossed rectangles of parchment paper.Press crust firmly into bottom and slightly up sides. Use the bottom of a measuring cup or small bowl to help pat crumbs in evenly.
Cook's Notes
This dessert can be frozen for up to 4 days, covered well with plastic wrap.
Variations
Substitution: Natural peanut butter, made without sugar, works well in this recipe. Or you can substitute cashew or almond butter. Be sure to mix well before using.
Cook’s Notes
This dessert can be frozen for up to 4 days, covered well with plastic wrap.
Variations
Substitution: Natural peanut butter, made without sugar, works well in this recipe. Or you can substitute cashew or almond butter. Be sure to mix well before using.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Frozen Peanut-Butter and Banana Bars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Frozen Peanut-Butter and Banana Bars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
