Frozen Peanut Butter, Chocolate, and Banana Loaf


  • 12 ounces semisweet chocolate, chopped into small pieces
  • 3/4 cup creamy peanut butter
  • 2 ripe bananas
  • 1 cup heavy cream, whipped to stiff peaks (about 2 cups)
  • 1/2 cup roasted salted peanuts, chopped
  • Nonstick cooking spray and waxed paper, for loaf pan


1 _ Coat 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.

2 _ Melt chocolate; cool to room temperature. Meanwhile, in a food processor, puree bananas until smooth.

3 _ Stir 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.

4 _ To 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.