Ingredients
12 oz. semisweet chocolate, chopped into small pieces
3/4 c. creamy peanut butter
1 c. heavy cream, whipped to stiff peaks (about 2 cups)
1/2 c. roasted salted peanuts, chopped
2 ripe bananas
Nonstick cooking spray and waxed paper, for loaf pan
Preparation
Step 1Coat 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.Step 2Melt chocolate; cool to room temperature. Meanwhile, in a food processor, puree bananas until smooth.Step 3Stir 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.Step 4To 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. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
