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Tuesday, July 24, 2012

Frozen Peanut Butter, Chocolate, and Banana Loaf

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This recipe is the perfect example of why I am an incessant list maker. I'm constantly juggling a lot of different thought processes--one regarding work, one regarding the blog, one regarding our schedule for the week, one regarding stuff around the house...you get the idea--and the best way to keep it all straight is to keep lists. My desk at work is covered in post-it notes where I make lists. My purse has a few different notebooks full of lists for various things. Even if I don't refer back to my list, once I write it down, I commit it to memory.

The day I ran to the grocery store to pick up the ingredients for this, I didn't make a list. I knew I only needed a few items to supplement those I already had at home, and I apparently got cocky. It wasn't until I pulled up the recipe at home that I realized I had completely forgotten the peanuts. There wasn't any time to head back out, which is why my loaf is covered in little cow sprinkles. Of course the one time I need peanuts I don't have a single peanut, peanut M&M, or peanut butter M&M anywhere to be found in the house! Cow sprinkles it was!
Although the chopped peanuts would have been a nice touch to this recipe, my error wasn't a dealbreaker. This rich and creamy loaf is a dream dessert, especially in the middle of summer! Banana haters can omit the bananas, but I loved the combination of a few of our favorites. To substitute for my omission, I did use crunchy peanut butter to add some texture--do what you wish.
One Year Ago: Reese's Peanut Butter Cup Ice Cream
Two Years Ago: Sour Cream Sugar Cookies

Frozen Peanut Butter, Chocolate, and Banana Loaf
from Martha Stewart (Everyday Food 2005)
-1 (12 oz) bag semisweet chocolate chips
-3/4 cup peanut butter (I used crunchy)
-2 ripe bananas
-1 cup heavy cream, whipped to stiff peaks
-1/2 cup chopped unsalted peanuts

1. Spray a loaf pan with cooking spray and line with wax paper, leaving an overhang on both sides. Set aside.
2. Melt chocolate in a double boiler. Set aside to cool to room temperature. While chocolate is cooling, puree bananas in food processor. Stir peanut butter and bananas into cooled chocolate mixture. Fold in whipped cream, mixing to combine. 
3. Pour mixture into the prepared pan. Top with peanuts. Fold wax paper over the top before wrapping in plastic wrap. Freeze until firm, at least 3 hours.