Frozen Peanut Butter, Chocolate, and Banana Loaf
A luscious no-bake frozen loaf combining creamy peanut butter, ripe bananas, and rich semisweet chocolate, perfect for a cool, sweet treat.
Ingredients
- 12.00 oz semisweet chocolate, chopped into small pieces
- 0.75 cup creamy peanut butter
- 1.00 cup heavy cream, whipped to stiff peaks (about 2 cups before whipping)
- 0.50 cup roasted salted peanuts, chopped
- 2.00 ripe bananas
- to taste nonstick cooking spray
- to taste waxed paper
Instructions
- Line a standard 8x4-inch loaf pan with waxed paper, leaving some overhang to lift the loaf out later. Lightly spray with nonstick cooking spray.
- In a microwave-safe bowl, melt the chopped semisweet chocolate in 30-second intervals, stirring well between each, until smooth. Set aside to cool slightly.
- In a medium bowl, mash the ripe bananas until smooth but slightly chunky.
- Add the creamy peanut butter to the mashed bananas and stir until well combined.
- Gently fold the whipped heavy cream into the peanut butter and banana mixture until just incorporated, maintaining the airy texture.
- Pour half of the banana-peanut cream mixture into the prepared loaf pan and spread evenly.
- Pour a layer of melted chocolate over the cream layer, then sprinkle half of the chopped roasted salted peanuts evenly on top.
- Add the remaining banana-peanut cream mixture as the next layer, smoothing gently.
- Top with the remaining melted chocolate and sprinkle the rest of the chopped peanuts evenly over the top.
- Cover the loaf securely with plastic wrap or foil and freeze for at least 4 hours or until completely firm.
- To serve, lift the loaf out using the waxed paper overhang. Slice with a warm knife and enjoy immediately as a frozen, creamy dessert.
