I may have a hard time remembering most facts, but my memory is almost perfect when it comes to recalling the details of remarkable meals. Two of my very favorite desserts we enjoyed while living in Chicago featured bananas. We devoured crispy cannoli shells filled with caramelized bananas and salted caramel ice cream from Meritage Wine Bar, which unfortunately has since closed. I remember seriously contemplating ordering another one – it was that good! Another favorite of mine was the banana wafer pudding at Pappadeaux, which I think is actually a chain seafood restaurant. I had never indulged in this Southern specialty before and fell in love after my first bite. So, it’s about time bananas get some dessert love on my blog!
My favorite pre- or post-workout snack is a banana covered with peanut butter, so I ran with this flavor combination and broke out my trifle dishes again. I filled them to the brim with layers of peanut butter cookie chunks, peanut butter mousse, and caramelized bananas. The bananas, perhaps not surprisingly, were my favorite part!
Peanut Butter and Banana Parfaits
Peanut Butter Cookie Chunks:
1/2 cup unsalted butter, softened
1 cup packed brown sugar
1 large egg
1 cup creamy peanut butter
1 1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup unsalted butter, melted
6 tablespoons packed brown sugar
1 teaspoon ground cinnamon
6 bananas, peeled and cut into 1/2-inch slices
Peanut Butter Mousse:
1 1/2 cups heavy cream
1 teaspoon vanilla extract
1 1/2 cups creamy peanut butter
3/4 cup powdered sugar
To make the peanut butter cookie chunks, heat oven to 350˚F. Mix butter and sugar until creamed in a large bowl. Mix in egg and peanut butter until smooth; stir in flour and salt. Spread dough in bottom of a greased 8×8-inch square pan. Bake 18 to 20 minutes or until light golden brown on the edges and a toothpick in the center comes out clean. Cool completely, about 1 hour, and cut into 64 squares (you’ll only need 48 squares for the parfaits, so you’ll have 16 left over for nibbling!).
To make the caramelized bananas, mix the melted butter, brown sugar, and cinnamon in a small bowl. Put the sliced bananas in a 13×9-inch baking dish and pour in the butter mixture. Toss the bananas until well coated with the mixture and spread evenly in the pan. Roast at 350˚F for 13 to 17 minutes or until softened and caramelized.
Meanwhile, make the peanut butter mousse. Place heavy cream and vanilla extract in a well chilled large bowl and beat with a mixer until stiff peaks form. Stir in peanut butter and powdered sugar until smooth.
To assemble the parfaits, spread a thin layer of peanut butter mousse over the bottom of 6 mini trifle dishes. Top with four peanut butter cookie chunks and some caramelized bananas. Layer once more the peanut butter mousse, and four cookie chunks. Top with remaining peanut butter mousse and caramelized bananas. Makes 6 large parfaits (18 servings).
Nutrition: 437 calories, 28.0g fat, 2.9g fiber, 7.9g protein per serving
Cost: $1.03 per serving