Banana Peanut Semifreddo Recipes

Steps:

• MIX together peanut butter, honey and mayonnaise in a small bowl, until well blended.
• PEEL and slice bananas. Dip into lemon juice. Blot excess lemon juice with paper towel. Divide lettuce and bananas on two plates. Dollop salads with dressing. Sprinkle with nuts. Serve immediately.

Steps:

• In a mixer with a whisk attachment, whisk the cream into medium peaks. Add 1 cup of the sugar to the cream and continue to whisk until stiff peaks form. Turn the cream out into a large bowl. Clean the bowl and whisk attachment. Add the egg yolks and the remaining 1 cup sugar. Whisk until the yolks are pale yellow and tripled in volume. Add the yolks to the whipped cream. Add the almond or vanilla extract and begin to fold the yolks into the cream. Add the pistachios and turn the mixture out into a glass serving dish. Freeze overnight. To serve: Cut the semifreddo into desired size pieces. Place individual pieces in a serving bowl and top with berries and chocolate sauce. Garnish with powdered sugar and a sprig of mint.

Steps:

• Preheat oven to 400 degrees F. Toast almonds on baking sheet in oven for 7 to 10 minutes or until fragrant and crisp. Cool. Coarsely chop.
• Combine bananas, brown sugar, rum and lime juice in food processor and whirl until pureed.
• Transfer puree to large bowl.
• Beat cream in small bowl until frothy. Gradually beat in granulated sugar and salt until soft peaks form. Gently fold cream into banana mixture.
• Reserve 2 tablespoons nuts for garnish and fold remaining nuts into banana mixture.
• Spoon into 8 individual ramekins or dessert cups then cover with plastic wrap and freeze 1 1/2 hours or up to 3 days. (The longer the mixture is frozen the longer it will need to warm up slightly before serving.).
• To serve: Remove from freezer and let stand for 30 minutes or until softened to smooth and creamy consistency. Sprinkle with reserved nuts.

Steps:

• Put the ice cream, peanut butter, milk and banana in a blender and mix on high speed until fully combined. Pour into glasses, top with whipped cream and chopped peanuts and serve immediately.

Steps:

• Spread peanut butter side to side, evenly on 1 side of each piece of bread. Slice banana in 3/4-inch slices and place on 1 piece of bread with peanut butter. Banana slices should be close together, and cover 1 side completely (usually 9 slices). Top with the other slice of bread.
• Heat butter in saute pan on medium heat. Place sandwich in pan and brown for approximately 3 to 5 minutes or until golden brown. Add 2 ounces of butter to the pan and flip sandwich to other side and continue cooking for 2 to 5 minutes or until golden brown and peanut butter is melting. Cut into quarters and serve very hot.

Steps:

• Prepare the crust: Spray a 9-by-5-inch metal loaf pan with cooking spray and line with plastic wrap, leaving a 2-inch overhang on all sides; spray the plastic wrap. Finely grind the peanuts and graham crackers in a food processor. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and refrigerate.
• Make the ice cream: Bring 2 inches of water to a simmer in a saucepan over medium heat. Fill a bowl with ice water. Whisk the egg yolks, 1/2 cup sugar, the banana puree, hazelnut liqueur and salt in a large metal bowl. Place the bowl over the pot of simmering water (do not let the bowl touch the water) and whisk until thickened, 8 to 10 minutes. Remove the bowl from the pot and put in the ice water to cool.
• Beat the heavy cream and the remaining 1/4 cup sugar with a mixer until the cream just holds stiff peaks (do not overbeat). Gently fold the cream into the banana custard.
• Heat the peanut butter in the microwave until soft, about 20 seconds; let cool slightly.
• Drop spoonfuls of the peanut butter into the banana cream and fold until swirled.
• Spread the mixture over the crust in the pan, cover with plastic wrap and freeze until firm, at least 9 hours. Lift out of the pan using the plastic wrap and cut into 1-inch slices.
• Photograpy by Kate Sears

Steps:

• Blend all ingredients in a blender until smooth.
• Pour into a 1 litre capacity airtight container.
• Freeze for 4-5 hours or until just frozen.

Steps:

• Line an 8x4-inch (2 L) loaf pan with a large piece of plastic wrap, making sure it generously hangs over the sides. Warm 3 tbsp (45 mL) whipping cream with peanut butter and brown sugar in a small saucepan over medium heat, stirring until smooth. Set aside to cool.
• Meanwhile in a large bowl, beat egg whites with salt until frothy. Gradually add granulated sugar, increasing speed to medium-high. Beat until whites hold stiff peaks. Set aside.
• In a separate bowl, beat remaining whipping cream with vanilla until soft peaks form. Fold cooled peanut butter mixture into egg whites, then fold in whipping cream. Scrape into loaf pan, smoothing surface. Cover surface with overhanging plastic wrap, then cover with foil. Freeze overnight.
• Just before serving, unmold onto a cutting board and discard plastic wrap. For each serving, cut a 1-inch (2.5 cm) thick slice, then slice diagonally into 2 triangles. To serve, stand one triangle upright against the other. Sprinkle with toasted peanuts. Excellent with a tropical fruit salad, such as mango, pineapple and papaya. Rewrap and freeze any leftovers for up to a month.