Monday, July 16, 2012
SRC Reveal Day-Peanut Butter Banana Cream Squares
I was so excited recently when, after waiting a nearly a year, I got an email asking if I still wanted to join The Secret Recipe Club. Boy, did I! So I signed up and received my very first assignment. The blog I was assigned is Eat Laugh Love.
This is a fun blog with many interesting recipes. Although some recipes are more sophisticated than what I usually eat, I found many recipes that I want to try. Among them are Baked Egg Rolls, Roasted Cauliflower with Parmesan and Bacon, Company’s Coming Apple Cake, and Peanut Butter Chocolate Chip Blondes.
You will notice that the last two recipes listed are for sweets so it is no surprise that the recipe I chose to make is for a dessert. When I saw the recipe for Peanut Butter Banana Cream Pie I knew that is what I would be making.
This recipe had a number of things going for it. I love peanut butter, bananas, cream cheese and chocolate so what could be better than a combination of all of these? I'm also inherently lazy so love quick, easy and make ahead recipes. Lastly, we are having a heat wave which makes a frozen dessert seem even better.
Instead of making a pie, I chose to put this in an 8-inch baking pan. To be sure there was enough crust to cover the bottom of the pan, I increased the crust ingredients by half. The recipe posted here reflects that change.
I wanted lots of banana so cut my slices about 1/2 inch thick. I still took only two bananas of the size that I had.
I made my homemade Chocolate Sauce because I think that it tastes much better, but purchased can be used.
This was very good, and we will be having it often at our house.
Peanut Butter Banana Cream Squares
Adapted from Eat Laugh Love
1 1/2 c. crushed vanilla wafer cookies (about 40 small ones)
6 T. brown sugar, packed
1/4 c. butter, melted
1/2 c. brown sugar
1/2 c. (4 oz.) cream cheese, softened (I used 1/3 c. less fat)
1/2 c. chunky peanut butter
1/2 t. vanilla extract
1 container (8 oz.) frozen whipped topping, thawed (I used light)
2 bananas, sliced
Chocolate sauce, homemade or purchased
In a bowl mix together cookie crumbs and brown sugar. Add brown sugar and mix until all the crumbs are coated. Pour into an 8-inch baking pan which has been very well sprayed with nonstick spray. Bake at 350 degrees for 10 minutes. Set on a wire rack to cool completely. When crust has cooled, beat the cream cheese, sugar, and peanut butter together until smooth. Add the vanilla and mix well. Fold in thawed whipped topping until everything is well combined. Cover the cooled crust with the banana slices. Spoon the peanut butter mixture over the bananas. Smooth the top and drizzle with the chocolate sauce. Cover and freeze at least 8 hours. Let stand at room temperature 15 minutes before serving. Makes 9 servings.
Linking to Food on Fridays