Please Scroll Down to See Forums Below
I Love Peanut Butter...
- Thread starter Pineapple Devil
- Start date
never had PB pie, whats the recipe? 
Actually, I had forgotten about posting on this thread. When I fired up my computer, it was back at the top fo the diet forum.. I clicked on it, and then realized what I was eating... A small rice wafer with about 1.5tbsp of PB on it
Today is a refeed day for me, I decided it was time. PB cookies are also on the menu
Actually, I had forgotten about posting on this thread. When I fired up my computer, it was back at the top fo the diet forum.. I clicked on it, and then realized what I was eating... A small rice wafer with about 1.5tbsp of PB on it
Today is a refeed day for me, I decided it was time. PB cookies are also on the menu
Ceebs
New member
I made banana bread with peanut butter cheesecake filling this weekend when my sister came home to visit from school, and it went over REALLY well. She, her friend, and my mother polished off an entire 9 x 13 cake pan of it in under 36 hours. I know this isn't a recipe forum, but if anyone wants something really decadent:
The Bread
1/2 cup butter, softened
1 cup white sugar
2 eggs
3 or 4 ripe bananas, mashed
2 cups white flour
3 tsp baking powder
1/2 tsp salt
The Filling
14 oz cream cheese, softened
2 oz sour cream
6 oz smooth natural peanut butter, softened
1 1/4 cup white sugar
1 generous tbsp vanilla
1. Cream the softened butter with the sugar, add the eggs, and beat the whole mass until it's light and fluffy. Add the pulverized bananas, and continue to beat. (Tip, you can either mash the bananas ripe at room temperature, or you can have them frozen ahead of time and simply defrost them. They pretty much liquefy upon defrosting in the microwave, and the result/taste is the same for a lot less trouble.)
2. Add the dry mixture of flour, baking powder, and salt, and set aside for the moment.
3. Beat the cream cheese and sour cream together, and slowly fold in the peanut butter. Cream this waist-killing concoction with the sugar next, and add the vanilla last. It should be viscous like homemade icing, but not runny.
4. Grease a 9 x 13 cake pan, and spread a thin (about 1 centimeter thick) layer of the bread batter along the bottom. This should use about 1/3 to 1/2 of your batter. Dollop the cream cheese and peanut butter mixture on top of this, and gently spread it all over the banana batter. Then layer the remainder of the batter on top of the cream cheese. You should have JUST enough to cover all of it.
5. Bake at 375 (or 325 if you're using a glass pan) for 40-45 minutes, and voila, you've got the best damn banana bread/peanut butter cheesecake hybrid ever.
The Bread
1/2 cup butter, softened
1 cup white sugar
2 eggs
3 or 4 ripe bananas, mashed
2 cups white flour
3 tsp baking powder
1/2 tsp salt
The Filling
14 oz cream cheese, softened
2 oz sour cream
6 oz smooth natural peanut butter, softened
1 1/4 cup white sugar
1 generous tbsp vanilla
1. Cream the softened butter with the sugar, add the eggs, and beat the whole mass until it's light and fluffy. Add the pulverized bananas, and continue to beat. (Tip, you can either mash the bananas ripe at room temperature, or you can have them frozen ahead of time and simply defrost them. They pretty much liquefy upon defrosting in the microwave, and the result/taste is the same for a lot less trouble.)
2. Add the dry mixture of flour, baking powder, and salt, and set aside for the moment.
3. Beat the cream cheese and sour cream together, and slowly fold in the peanut butter. Cream this waist-killing concoction with the sugar next, and add the vanilla last. It should be viscous like homemade icing, but not runny.
4. Grease a 9 x 13 cake pan, and spread a thin (about 1 centimeter thick) layer of the bread batter along the bottom. This should use about 1/3 to 1/2 of your batter. Dollop the cream cheese and peanut butter mixture on top of this, and gently spread it all over the banana batter. Then layer the remainder of the batter on top of the cream cheese. You should have JUST enough to cover all of it.
5. Bake at 375 (or 325 if you're using a glass pan) for 40-45 minutes, and voila, you've got the best damn banana bread/peanut butter cheesecake hybrid ever.
