Happy Weekend friends! A favorite snack of mine is bananas with a little creamy peanut butter spread on top. I think Rachael Ray read my mind when she concocted this divine recipe. I’m making this delicious dessert for some girlfriends this weekend and I can’t wait to try this mouth-watering temptation!
PB and Banilla Ice Box Cake
– 40 vanilla wafers (I like Nilla Wafers)
– 1 cup heavy cream
– 1 tablespoon granulated sugar
– 1/2 teaspoons banana extract
– 1/4 cup salted, creamy, organic peanut butter
– 2 tablespoons peanut butter chips
– 2 large bananas
– 1 teaspoon ground cinnamon (optional)
Line an 8×8 baking pan with aluminum foil. Set aside.
Create vanilla wafer layer along the bottom of the pan with about 20 wafers,. You may need to break some up to get them to fit just right.
In a large bowl, beat the cream with the sugar and banana extract using an electric mixer on high speed until soft peaks form, 2-3 minutes. Transfer the mixture to a clean bowl and gently fold in the peanut butter and peanut butter chips. Be careful not to deflate your cream.
Spread about half of the peanut butter-banana whipped cream over the wafer layer in the pan using a small rubber spatula.
Very thinly slice 1 banana and layer the slices on top of the cream. Repeat the layering process with the remaining wafers and cream. Cover with plastic wrap and refrigerate overnight.
Very thinly slice the second banana and spread the slices over the top. Sprinkle with cinnamon, if using. Cut into 1-inch squares.
Here’s a tip from Rachael Ray –
*For an extra-yummy and classy-looking cake, caramelize your top layer of banana. To do this, heat 1 teaspoon butter and 1 teaspoon honey in a saute pan over medium-high heat until barely melted. Add 1/2-inch-thick banana slices and cook until golden brown, turning once. Drain on paper towels before adding them to the top layer of your cake.
Doesn’t that sound amazing?! YUM – O!