Best Peanut Butter Chocolate Banana Recipes

OATMEAL CHOCOLATE-CHIP PEANUT-BUTTER BANANA BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
• Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.

CHOCOLATE BANANA PEANUT BUTTER PROTEIN SHAKE

Steps:

• Blend ice cubes, milk, banana, protein powder, peanut butter, honey, and cocoa powder together in a blender until smooth.

CHOCOLATE PEANUT BUTTER BANANA CREAM PIE

Steps:

• Preheat the oven to 350 degrees F. Butter a deep 9 by 2-inch pie plate.
• Drizzle the crushed vanilla wafers with the melted butter and stir until blended. Press on the bottom and up the sides of the pie plate. Pop in the oven and bake until lightly browned, 20 to 25 minutes. Cool on a wire rack for about 30 minutes.
• Toss the banana slices with the orange juice, making sure all the slices get coated. (This helps keep the bananas from browning.) Place the slices on a paper towel-lined plate and pat any excess juices dry.
• Arrange half the banana slices in a single layer over the cooled crust. Cover completely with the Chocolate Pudding, spreading it with an offset spatula or butter knife. Top with the rest of the bananas. Sprinkle the peanut brittle crumbs over the bananas. Place dollops of the Peanut Butter Cream on top, spreading it out evenly. Chill the pie in the refrigerator for at least 3 hours.
• Whip the cream until stiff peaks are just about to form. Whip in the almond extract and sugar until stiff peaks form.
• Take the pie out of the refrigerator. Place dollops of the whipped cream on top and spread it out evenly. Scatter pieces of peanut brittle on top and serve.
• Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until it is fully incorporated, and then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, until it starts to look like pudding, 10 to 15 minutes. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.
• Beat the cream cheese and confectioners'sugar with an electric mixer until completely smooth. Add the vanilla and peanut butter, beating until fully incorporated. In a separate bowl, beat the heavy cream until stiff peaks form. Working in batches, taking care not to deflate the whipped cream, fold a large spoonful of whipped cream into the peanut butter mixture. Fold in the remaining cream in 2 additions.

BANANA-CHOCOLATE CHIP CAKE WITH PEANUT BUTTER FROSTING

Steps:

• For cake:
• Preheat oven to 350°F. Coat cake pans with nonstick spray. Line bottom of pans with parchment; coat paper. Whisk flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat sugar, butter, and brown sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat in vanilla.
• Add dry ingredients; beat on low speed just to blend. Add bananas and sour cream; beat just to blend. Fold in mini chips. Divide batter evenly among pans; smooth tops.
• Bake cakes until a tester inserted into the center comes out clean, about 35 minutes. Transfer to wire racks; let cool in pans for 10 minutes. Invert cakes onto racks; peel off parchment and let cool completely.
• For frosting:
• Using an electric mixer, beat first 4 ingredients in a medium bowl until a light and fluffy frosting forms, 2-3 minutes.
• Place 1 cake on a platter. Spread 1 1/4 cups frosting over. Place remaining cake on top. Cover top and sides of cake with remaining frosting. Garnish with chocolate chips and kisses. DO AHEAD: Cake can be made 2 days ahead. Cover and chill. Let stand at room temperature for 1 hour before serving.

CHOCOLATE BANANA CAKE WITH PEANUT BUTTER CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch baking pans with cooking spray.
• Combine all-purpose flour, white sugar, whole wheat flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
• Stir mashed bananas, buttermilk, egg whites, applesauce, egg, and 1 teaspoon vanilla extract together in a separate bowl. Add gradually to the flour mixture, mixing until batter is just combined.
• Divide batter evenly between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 30 minutes.
• Combine cream cheese, peanut butter, confectioners' sugar, and 1 teaspoon vanilla extract in a large bowl; beat with an electric mixer until frosting is creamy.
• Run a rubber spatula around the edges of the cooled cakes. Grease a baking sheet lightly with cooking spray. Invert cake pans onto the baking sheet; tap bottoms lightly to release cakes.
• Spread frosting onto the cake layers. Stack layers; frost top and sides. Cut into 8 slices. Garnish with banana slices.

PEANUT BUTTER CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 9x5-inch loaf pan with cooking spray.
• Whisk whole wheat flour, baking powder, baking soda, and salt in a large bowl.
• Stir mashed bananas, peanut butter, brown sugar, yogurt, egg, and canola oil thoroughly in a separate bowl.
• Stir the banana mixture into the dry ingredients until thoroughly combined; stir in chocolate chips.
• Spoon batter into the prepared loaf pan.
• Bake in the preheated oven until the loaf is lightly browned at the edges and a toothpick inserted into the center comes out clean, 40 to 50 minutes.
• Cool the bread in the pan on a rack for 15 minutes before removing bread to finish cooling on rack. Slice when cool.

THE ELVIS: PEANUT BUTTER, BANANA AND BACON CHOCOLATE CHIP COOKIES

Steps:

• Cook the bacon in a skillet until crisp, then drain on paper towels. Once the bacon is cool, roughly chop it (you should have about 1/2 cup).
• Combine the flour, baking soda and salt in a medium bowl. In a large bowl, beat the butter, mayonnaise and sugars with a mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended. Add the peanut butter and vanilla and beat until combined.
• At low speed, add the flour mixture in batches, beating until just combined. Using a wooden spoon, stir in the chocolate chunks, bacon, peanuts and banana chips. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight.
• Position the racks in the upper and lower thirds of the oven and preheat the oven to 325 degrees F. Line 2 muffin tins with paper liners.
• Fill the muffin tins about halfway full with the batter (a 2-inch, 2-ounce ice cream scoop gives you just about the perfect amount, and helps prevent spilling).
• Bake until the tops are slightly golden and a toothpick inserted into the center comes out clean, about 30 minutes. (Keep in mind that the cookies won't rise and form a dome like a cupcake.) Let cool in the muffin tins on wire racks for about 10 minutes, then unmold the cookie cups and transfer them to the racks to cool completely.

CHOCOLATE PEANUT BUTTER BANANA "ICE CREAM" RECIPE BY TASTY

Steps:

• Cut bananas into coins and place in freezer in a sealable bag. Freeze overnight or until solid.
• Place all ingredients into a food processor or blender and blend until smooth.
• Pour contents into a loaf or small pan.
• Freeze one hour or until solid.
• Enjoy!

BANANA-CHOCOLATE CHIP CAKE WITH PEANUT BUTTER-CREAM CHEESE ICING

Steps:

• Preheat the oven to 375°F. Butter and flour two 8-inch round cake pans.
• Sift the cake flour, baking powder, baking soda, and salt together in a large bowl. Whisk together the banana, vanilla, and buttermilk in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy; add the eggs, one at a time, and beat until well mixed.
• Add the dry ingredients and banana mixture to the butter mixture in three alternating stages (dry, wet, dry), ending with the dry. Fold in the chocolate chips. Divide the batter between the pans and bake for about 25 minutes, or until springy in the center. Allow cakes to cool in pans for about 10 minutes. Run a knife around the rim of the pan to loosen cake, then invert to release cake. Cool completely on wire racks. Spread icing between the layers, and on the top and sides of the cake. Sprinkle with chocolate chips, if desired.
• Peanut Butter-Cream Cheese Icing
• Cream the peanut butter and the cream cheese in a mixer with the paddle attachment, scraping the sides once or twice, until light and fluffy. Beat in the sugar gradually. When completely incorporated, add the vanilla.

CHOCOLATE, PEANUT BUTTER AND BANANA CUPCAKES

Steps:

• Preheat oven to 375 degrees F. Place a medium-sized platter in the freezer.
• Line 10 standard (2 3/4-inch wide) muffin cups with paper liners. Set aside.
• To make the cupcakes, 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.
• Spoon an equal amount of batter into the lined muffin cups, filling each about 2/3 full. Bake on the center rack for 15 to 20 minutes or until a wooden pick inserted into the center of cakes comes out clean.
• Remove cupcakes from the pan and place on the platter in the freezer. Freeze for 8 minutes to quickly cool the cupcakes.
• While the cakes cool, make the frosting, with an electric mixer beat together the butter and peanut butter until smooth. Gradually beat in the powdered sugar and 1 1/2 teaspoons milk until frosting reaches a spreadable consistency. (If needed, add up to an extra 1/2 teaspoon of milk to make frosting smooth.) Frost cupcakes. Sprinkle the tops with an even amount of the chopped peanuts. Garnish the tops of each cake with a dried banana chip.

DARK CHOCOLATE PEANUT BUTTER BANANA PROTEIN SMOOTHIE RECIPE BY TASTY

Steps:

• Put all ingredients into a blender and mix until smooth.
• Enjoy!

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!

BANANA, CHOCOLATE, PEANUT BUTTER CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners.
• In medium bowl, combine the bananas and lemon juice. Sift together the flour, baking soda, salt and cinnamon.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla. Add the buttermilk and flour mixture alternately. Fill the liners about three-quarters of the way full and bake, 17 to 19 minutes.
• For the filling: In a small saucepan, heat the heavy cream until it just reaches a boil. Pour into a medium mixing bowl over the bittersweet chocolate and let sit for 2 minutes. Stir the mixture and let come to room temperature.
• For the pastry cream: In medium saucepan over medium heat, combine 2 1/2 cups of the milk, the sugar and salt. Cook until all the sugar dissolves, and then add the vanilla. Combine the remaining 1/2 cup milk with the cornstarch, flour and egg yolks. Whisk some of the hot milk mixture into the egg yolk mixture to be sure to not scramble the eggs. When tempered, add the yolk mixture back to the saucepan.
• Keep stirring with a whisk until the mixture is thick enough to coat the back of a wooden spoon. Strain through a mesh strainer to remove any lumps. Stir in the peanut butter and butter. Cover the top with plastic wrap and refrigerate until completely cool. Fold in the whipped cream.
• To assemble: Core out the cupcakes and fill with pastry cream. Dip the tops of the cupcakes into chocolate ganache.

CHOCOLATE BANANA CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• Preheat oven to 350 degree F.
• Combine first three ingredients in a large bowl; mix well. Add banana, stirring well to combine. Lightly spoon flour into dry measuring cup and level with a knife.
• Combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1/2 cup milk, beginning and ending with flour mixture; mix after each addition.
• Spoon the batter into 24 muffin cups lined with paper liners. Bake for 20 minutes or until cupcakes spring back easily when touched lightly in the center. Allow to cool, and frost if desired.
• To make frosting: Place the butter and peanut butter into a medium bowl, and beat with an electric mixer.
• Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

PEANUT BUTTER AND BANANA CHOCOLATE TRUFFLES

Steps:

• Mix chocolate, banana, cream, and peanut butter together in a saucepan over medium heat; cook and stir mixture until melted (it may be partially lumpy due to peanut butter), 5 to 10 minutes. Pour mixture into a bowl and refrigerate until firm, 2 1/2 to 3 hours.
• Scoop chocolate mixture with a melon baller and roll into 1-inch balls. Place confectioners' sugar in a shallow bowl; coat truffles with confectioners' sugar and refrigerate until firm, 1 to 2 more hours.

PEANUT BUTTER BANANA CHOCOLATE PUDDING PIE

Steps:

• If using a baked pie crust, pre-bake in a 9" pan and cool before proceeding.
• If using a crumb crust, prepare a 9" pan accordingly.
• Mix cream cheese, peanut butter, powdered sugar and vanilla and blend until smooth using a mixer on medium speed.
• Gently spread the peanut butter mixture in an even layer into the prepared pie shell, including the sides of the pie crust. A rubber or silicone spatula works well.
• Press sliced bananas into the peanut butter mixture, "standing up" around the sides of the pie shell, and a layer in the bottom.
• Cook the pudding mix according to box directions, cool five minutes and then pour into pie shell over the bananas.
• Smooth the pudding, cover with plastic wrap, and chill at least 3 hours before serving.
• Serve topped with whipped cream or whipped topping.

CHOCOLATE PEANUT BUTTER BANANA BREAD

Steps:

• For the banana bread: Preheat the oven to 350 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray.
• Combine the cake mix, oil, mashed bananas, eggs and 1/2 cup water in a large bowl and mix with a hand mixer or whisk until well blended, about 2 minutes. Fold in the peanut butter chips. Evenly divide the batter between the 2 prepared loaf pans.
• Bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Let cool in the pans for 10 minutes, then remove and let cool on a cooling rack.
• For the peanut butter glaze: Combine the confectioners' sugar, peanut butter and 3 tablespoons of the warm milk in a bowl and whisk until smooth. It should be about as thick as pancake batter; if it's too thick, just add a little more milk.
• Pour some of the glaze over each loaf and let set for about 10 minutes. Slice and serve.

FROZEN BANANA YOGURT WITH PEANUT BUTTER AND CHOCOLATE-HAZELNUT SWIRL

Steps:

• Put the banana pieces in the freezer until frozen.
• Put the frozen bananas in a blender and puree. Add the yogurt and peanut butter, then puree until smooth. Transfer the contents to a bowl and fold in the chocolate-hazelnut spread until halfway incorporated. Return the contents to the freezer and freeze until ready to scoop. Serve cold.

CHOCOLATE CHIP, PEANUT BUTTER, AND BANANA COOKIES

Steps:

• Preheat the oven to 350°F. Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, salt, and baking soda. 3. In a large bowl, mash together the banana, peanut butter, applesauce, and vanilla with the back of a fork. Whisk in 1/3 cup water, scrape the sides, and mix well.
• Add the flour mixture to the banana mixture and stir together until just combined. Stir in the oats and chocolate chips.
• Use a small ice cream scoop or spoon to drop ping pong ball-size dollops of cookie dough onto the prepared baking sheets. They don't spread much, so they only need 1/2 inch of space between the cookies. Bake for 10 minutes, or until lightly browned on the bottom. Let them cool on the baking sheet for 10 minutes before devouring. You can freeze baked cookies in a gallon-size freezer bag for up to 3 months.

WHOLE WHEAT PEANUT BUTTER-BANANA BREAD WITH CHOCOLATE CHIPS

Steps:

• Preheat oven to 350 degrees F.
• Coat standard loaf pan with cooking spray.
• Combine flour, sugar, baking powder, baking soda, and salt in large bowl.
• Whisk together mashed bananas, peanut butter, yogurt, egg, and oil.
• Stir banana mixture into flour mixture until combined.
• Fold in chocolate chips.
• Scrape batter into loaf pan.
• Bake 40-50 minutes, or until toothpick comes out with few moist crumbs.
• Cool in pan on rack 15 minutes.
• Unmold then cool completely before slicing.