Best 7 Pb Banana Ice Cream Cake Recipes

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Are you looking for a delectable frozen dessert that will tantalize your taste buds and impress your loved ones? Look no further than the delectable "PB Banana Ice Cream Cake". This recipe's creamy, smooth ice cream, decadent peanut butter swirl, and fresh banana slices sandwiched between layers of chocolate cake create a symphony of flavors that will surely be a hit at any occasion.

Here are our top 7 tried and tested recipes!

BANANA BREAD ICE CREAM LAYER CAKE



Banana Bread Ice Cream Layer Cake image

Banana bread gets a summer makeover! We take a loaf of banana bread and turn it into a layer cake with the addition of peanut butter and chocolate ice creams. If you can't find plain peanut butter ice cream, feel free to use one that has your favorite mix-ins, or even plain vanilla ice cream -- it will be equally delicious.

Provided by Food Network Kitchen

Categories     dessert

Time 9h15m

Yield 8 to 10 servings

Number Of Ingredients 16

Nonstick cooking spray
2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
4 very ripe bananas (about 1 pound)
2 large eggs
1 cup sugar
1/2 cup canola oil
1 teaspoon vanilla extract
1/2 cup milk chocolate chips
1 1/4 cups peanut butter chips
3 cups peanut butter or vanilla ice cream, softened (see Cook's Note)
1 1/2 cups chocolate ice cream, softened
1 tablespoon vegetable shortening
1/4 cup roasted salted peanuts, roughly chopped

Steps:

  • Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-5-inch metal loaf pan with cooking spray, then set aside.
  • Whisk together the flour, baking soda, baking powder and salt in a medium bowl, then set aside. Mash the bananas in a large bowl until very smooth, then add the eggs, sugar, canola oil and vanilla extract and whisk until very smooth. Stir in half of the flour mixture until mostly combined, then add the other half and stir until just combined. Pour the batter into the prepared loaf pan and bake, rotating the pan once halfway through, until golden brown and a wooden skewer inserted into the center comes out clean, about 1 hour 10 minutes. Allow to cool in the pan on a cooling rack for 30 minutes, then gently flip the banana bread out of the pan and cool completely. Clean out the pan, then line with plastic wrap, allowing about 1 inch of overhang on all sides of the pan.
  • Combine the milk chocolate chips with 1/2 cup peanut butter chips in a small bowl and set aside.
  • Once completely cooled, carefully slice the banana bread horizontally into 3 even slices. Place the bottom slice into the bottom of the lined loaf pan, then cover with an even layer of 1 1/2 cups peanut butter ice cream. Sprinkle half of the mixed chocolate and peanut butter chips over the ice cream. Layer the middle slice of banana bread over the chips, then cover with an even layer of chocolate ice cream, followed by the remaining mixed chocolate and peanut butter chips. Invert the top slice of banana bread so that the domed top is facing downward, then lay it in the loaf pan, using your hands to press down lightly on the banana bread. Cover with the remaining peanut butter ice cream, smoothing it out so that it is as flat as possible. Fold over the plastic wrap, then use another sheet of plastic wrap to cover the loaf pan completely. Freeze until completely frozen, at least 6 hours or up to overnight.
  • Combine the vegetable shortening with the remaining peanut butter chips in a small microwave-safe bowl and microwave in 15-second intervals, stirring in between, until completely melted, about 45 seconds total.
  • Remove the loaf pan from the freezer and use the plastic overhang to lift the cake out of the pan. (Run the underside of the loaf pan under warm water if the cake sticks to the pan and is hard to remove.) Place the cake right-side up on a cooling rack set over a baking sheet, then drizzle the melted peanut butter topping back and forth over the top of the cake with a spoon. Quickly sprinkle with the peanuts (before the topping dries). Return to the freezer and allow the topping to harden completely, at least 20 minutes.
  • Remove from the freezer, cut into slices and serve immediately.

BANANA AND PEANUT BUTTER 4-INGREDIENT 'ICE CREAM'



Banana and Peanut Butter 4-Ingredient 'Ice Cream' image

I make this for my family all the time! This is a great recipe for vegan/vegetarian diets, just replace the peanut butter with organic peanut butter or another nut butter. Substitute water for milk if desired. The more milk you add, the thinner and soupier your ice cream will be. Serve with sliced fresh fruit or handmade whipped cream.

Provided by roxyanndra

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 2h10m

Yield 2

Number Of Ingredients 5

2 slightly overripe bananas, cut into chunks
1 teaspoon confectioners' sugar
½ teaspoon milk
2 drops vanilla extract
1 teaspoon peanut butter, or more to taste

Steps:

  • Arrange banana chunks on a plate; freeze until solid, about 2 hours.
  • Blend frozen bananas, confectioners' sugar, milk, and vanilla extract together in a blender until smooth and creamy; add peanut butter and blend until smooth.

Nutrition Facts : Calories 128.3 calories, Carbohydrate 28.8 g, Fat 1.8 g, Fiber 3.2 g, Protein 2 g, SaturatedFat 0.4 g, Sodium 13.7 mg, Sugar 16 g

PEANUT BUTTER BANANA ICE CREAM



Peanut Butter Banana Ice Cream image

Provided by Ellen Brown

Categories     Ice Cream Machine     Dessert     Kid-Friendly     Backyard BBQ     Frozen Dessert     Banana     Summer     Birthday     Party     Peanut Butter     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 quart

Number Of Ingredients 10

2 tablespoons unsalted butter
2 ripe bananas, cut into 1/2-inch slices
1/4 cup granulated sugar
3/4 cup whole milk
1/2 cup commercial peanut butter (not homemade or natural)
1 1/4 cups heavy whipping cream, divided
2 tablespoons nonfat dry milk powder
2 tablespoons cornstarch
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract

Steps:

  • Heat the butter in a skillet over medium heat. Add the bananas, and sprinkle the bananas with the sugar. Cook over medium heat, stirring frequently, for 3 to 5 minutes, or until the bananas are soft.
  • Combine the bananas, milk, and peanut butter in a food processor fitted with the steel blade or in a blender, and purée until smooth.
  • Transfer the mixture to a saucepan and stir in 3/4 cup of the cream. Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it does not come to a boil.
  • While the mixture heats, combine the remaining cream, milk powder, cornstarch, salt, and vanilla in a small bowl, and stir until smooth and both of the powders have dissolved.
  • Add the cornstarch mixture to the pan, and bring to a boil over low heat, stirring constantly. Whisk the mixture until smooth, and simmer the mixture over very low heat, stirring constantly, for 2 minutes, or until thickened. If the mixture is lumpy, strain it through a sieve.
  • Transfer the hot liquid to a storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture uncovered until it is completely chilled (below 40°F).
  • Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.

PEANUT BUTTER BANANA ICE CREAM RECIPE BY TASTY



Peanut Butter Banana Ice Cream Recipe by Tasty image

Here's what you need: bananas, peanut butter, vanilla

Provided by Merle O'Neal

Categories     Desserts

Yield 3 servings

Number Of Ingredients 3

3 bananas
¾ cup peanut butter
1 tablespoon vanilla

Steps:

  • Slice up your bananas into 1-inch (2 cm) slices.
  • Spread on parchment paper on a baking sheet and freeze slices for 2 hours.
  • Blend frozen slices in a powerful blender until it reaches a smooth consistency.
  • Mix in remaining ingredients.
  • Transfer to a small bowl or container and freeze for one hour, or until ready to serve.
  • Scoop out ice cream.
  • Enjoy!

Nutrition Facts : Calories 558 calories, Carbohydrate 53 grams, Fat 35 grams, Fiber 8 grams, Protein 17 grams, Sugar 23 grams

PEANUT BUTTER BANANA CAKE



Peanut Butter Banana Cake image

I've had this well-worm recipe for as long as I've been married. I often make it for potluck functions. The ladies love it, but the heavy texture is a real favorite with men.-Lee Deneau, Lansing, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 14

1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
1 cup mashed ripe bananas (2 to 3 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup 2% milk
FROSTING:
1/3 cup creamy peanut butter
1/3 cup 2% milk
1-1/2 teaspoons vanilla extract
3 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with milk, beating well after each addition. , Transfer to a greased 13x9-in. baking pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For frosting, in a small bowl, beat peanut butter, milk and vanilla until blended; gradually beat in confectioners' sugar until smooth. Spread over cake.

Nutrition Facts : Calories 352 calories, Fat 10g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 241mg sodium, Carbohydrate 62g carbohydrate (46g sugars, Fiber 1g fiber), Protein 5g protein.

BANANA ICE CREAM CAKE



Banana Ice Cream Cake image

Cooking is my passion, and specially i love to cook cakes, As a professional I am a cake designer. Banana Ice cream cake is one of the best cake for this season,and almost many peoples love to eat ice cream,so that's i"ll try this one.

Provided by riyacakes.

Categories     Dessert

Time P1DT6h

Yield 6 serving(s)

Number Of Ingredients 15

4 tablespoons unsalted butter, melted
2 -3 bananas, slice1/2 thick
20 crushed Oreo cookies
1 pint strawberry ice cream
1 cup strawberry ice cream topping
1 pint chocolate ice cream
1 cup hot fudge
1 pint vanilla ice cream
1 cup pineapple topping
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
cherries
chopped walnuts
pineapple topping

Steps:

  • Combine the oreo cookies and the melted butter,mixed until all of the cookies are evenly moistened, make it as a bottom layer in preparing pan. Top with the banana slices. Put the pan in the freezer for at least 10 to 15 minute.
  • Top the banana layer with the strawberry ice cream, as an offset to spread an ice cream into smooth even layer, and after doing this again put the pan in freezer for at least 30 minute After that spread the strawberry topping ice cream topping into the entire ice cream layer, and put the pan in freezer for min 1 hour.
  • Top the strawberry layer with the chocolate ice cream, as an offset to spread an ice cream into smooth even layer, and after doing this again put the pan in freezer for at least 30 minute After that spread the hot fudge sauce into the entire chocolate ice cream layer, and put the pan in freezer for min 1 hour.
  • Top the hot fudge sauce layer with the vanilla ice cream, use an offset to spread an ice cream into smooth even layer, and after that cover it with plastic wrap, and put it into the freezer, and freeze it over night.
  • 1 hour before serving release the cake from the pan,and put it into the rounded plate of the same size,and wrap the pan with the hot kitchen towel,and keep it for 30 Sec.Remove the bottom of the pan if cardboard is used, and put it into the serving plate and again freeze for at least 10 minute.
  • When the cake is in freeze making the whipped ice cream, mixed the heavy cream, sugar, vanilla extract in the bowl. Using the whisk attachment, whip on medium speed, until the cream is light and holds, and medium to firm peak from 2 to 3 minute At the time of serving spread the whipped cream around the outer edge of the cream. Top of the cake garnish with a cherry and fill the space in the middle with the pineapple topping and top with the Chopped walnuts. Now your yummy banana chocolate cake is ready to serve.
  • For making this Banana Chocolate Cake you have to plan for at least 1 day before.

PB-BANANA ICE CREAM CAKE



PB-Banana Ice Cream Cake image

No-bake AND healthy? Your dessert course doesn't get any sweeter than that. Recipe courtesy Dan Churchill.

Provided by Dan Churchill

Categories     Ice Cream

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 9

3 tablespoons unsalted butter, melted, plus additional for greasing pan
1 1/2 cups toasted mixed nuts, such as almonds, cashews, walnuts, and pecans, chopped
1/2 cup plus 1 tablespoon smooth peanut butter, divided
2 tablespoons honey
1 cup coconut cream
3 very ripe bananas, frozen, roughly chopped
1 1/2 cups fresh ricotta
4 ounces melted dark chocolate
2 ounces dark chocolate, finely chopped for serving

Steps:

  • Grease a 10-inch springform pan with butter. In a small bowl, combine nuts, butter, 1 tablespoon peanut butter, and honey. Press into the base of the pan in an even layer and transfer to freezer until firm, 10-15 minutes.
  • Combine coconut cream, frozen bananas, remaining ½ cup peanut butter, and ricotta in the bowl of a blender. Blend until smooth, scraping down the sides as necessary. Pour over crust. Drizzle with melted chocolate and transfer to freezer until entirely frozen, about 3 hours. Carefully remove springform mold, running a knife along the edges if necessary. If desired, sprinkle with additional chopped chocolate, cut into wedges, and serve.

Tips:

  • Choose ripe bananas: The riper the bananas, the sweeter and more flavorful your ice cream cake will be.
  • Use high-quality peanut butter: Look for a peanut butter that is made with 100% peanuts and no added sugar or oils.
  • Freeze the bananas and peanut butter before making the ice cream: This will help the ice cream freeze more quickly and smoothly.
  • Use a food processor or high-powered blender to make the ice cream: This will help to create a smooth and creamy texture.
  • Layer the ice cream cake in a springform pan: This will make it easy to remove the cake from the pan once it is frozen.
  • Freeze the ice cream cake for at least 4 hours before serving: This will allow the ice cream to firm up and the flavors to meld together.

Conclusion:

This PB Banana Ice Cream Cake is the perfect summer dessert! It is easy to make, delicious, and refreshing. With its creamy peanut butter ice cream, sweet banana slices, and crunchy peanut butter crust, this cake is sure to be a hit with everyone. So next time you are looking for a special treat, give this PB Banana Ice Cream Cake a try!

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