Frozen banana & peanut butter cheesecake

Recipe uploaded by

Barney Desmazery

15 ratings

Recipe by Barney Desmazery

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Several hours before, place 2 bananas in the freezer until the skins go black, then remove and defrost. You'll be left with really soft bananas. Peel, then mash well and set aside.
2. Mix the butter and biscuits together, then press into a 22cm springform cake tin. Whip the cream until it just holds its shape. In a separate bowl, beat the sugar, soft cheese and vanilla together until completely combined. In another bowl, beat the peanut butter to loosen it.
3. Fold the cheese mixture into the peanut butter, then tip in the mashed banana and gently fold in the cream. Spread the mix over the biscuit base and smooth the top. Freeze for several hours or preferably overnight. To serve, leave the cake in the fridge for 20 mins, then run a knife around the side and remove the sides of the tin. Slice the remaining banana and use to decorate the cheesecake.

Per serving (8)

624 kcalories, protein 12g, carbohydrate 43g, fat 46 g, saturated fat 21g, fibre 3g, salt 1.18 g

Latest comments and suggestions

Results 1-20

• Angharad

  25 November 2007

  Angharad rated and commented on this recipe

  

  If you love bananas and peanut butter you'll love this

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Hanna

  22 January 2008

  Hanna rated and commented on this recipe

  

  Absolutely fantastic, one of my favorite combos.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rachel Keech

  20 March 2008

  Rachel Keech rated and commented on this recipe

  

  I used light cream cheese and replaced the peanut butter with hazelnut butter. Put all the filling ingredients in a food processor (hence, no need to freeze the bananas). Also used silicone muffin moulds so I had individual cheesecakes. Great make ahead for unexpected guests/party. My daughter eats it straight from the freezer as ice cream!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• princess

  02 April 2008

  princess rated and commented on this recipe

  

  Ive made it twice and each time i get positive responses brilliant for parties .

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kenny007

  11 June 2008

  kenny007 commented on this recipe

  The appearance didn't have that wow factor but the taste was so unusual and indulgent I was very pleased I produced it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• victoria

  14 June 2008

  victoria rated and commented on this recipe

  

  i made this today.very good combination.very delicious and easy to make.my guest loved it.will definately make it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Andrea

  15 August 2008

  Andrea rated and commented on this recipe

  

  Absolutely amazing. I made this at my barbie and it saved what was a really rainy, rubbish day.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Connie

  21 August 2008

  Connie commented on this recipe

  I haven,t tried it yet but i,am sure i ,m gone a try it it seems good

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• davepop

  25 August 2008

  davepop commented on this recipe

  It was wonderfull. I did use a different, easier, method. Everyone enyoyed this. It will now go along side my special Banoffee pie, at parties.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Haley

  29 August 2008

  Haley commented on this recipe

  Fab. I can not cook and since joining this web site i have been cooking. and even enjoying it .Thank you all

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Luciferj

  04 September 2008

  Luciferj commented on this recipe

  delicious - not too sickly either. Will definitely make again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Abi

  12 September 2008

  Abi rated and commented on this recipe

  

  This is just so good

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Linda

  16 September 2008

  Linda commented on this recipe

  My nine year old daughter made this (under supervision) for a family Barbeque. Everyone loved it and she got loads of complements. Will certainly be making it again. Even when it had defrosted and wasn't as firm it was delicious.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• RuthLKing

  06 November 2008

  RuthLKing rated and commented on this recipe

  

  Doddle to make, although it uses loads of bowls! I left it out of the freezer AND fridge for 45 mins before eating it and it was still rock hard. We actually preferred the texture straight from the fridge, not the freezer. Sickly sweet and very rich. Other than that, a great dinner party pud as it can be made ahead.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• pinkster

  10 November 2008

  pinkster rated and commented on this recipe

  

  This was yummy! Followed the recipe as stated and maybe next time I'd leave it longer than 20 mins in fridge as it was still a little hard! But delicious nevertheless :) Definately be making this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• emrockett

  12 November 2008

  emrockett commented on this recipe

  This was fantastic! I'd leave it in the fridge for about 40 minutes, though. It was really good when let thaw a bit extra - nice and creamy!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• blue eyes

  03 January 2009

  blue eyes rated and commented on this recipe

  

  family loved this one but 20 mins in the fridge was just not long enough needs at least 40.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Robsmith8268

  21 February 2009

  Robsmith8268 rated and commented on this recipe

  

  what a cheesecake ... and so easy to make, whole family was certainly impressed with this recipe .. will certainly be making it again.. and would agree with the other comments it certainly needs longer than 20 mins in fridge ...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Coco

  23 March 2009

  Coco rated and commented on this recipe

  

  I used very ripe bananas, so they were very spotted when I used them. If you use black bananas, yes the texture is softer but you lose out on some of the flavour if they're too ripe. They won't be as sweet so it's better when they're very spotted. When I first made this, I was quite dissapointed with the flavour. I took it out of the freezer and kept it in the fridge for about 3 days. Every day the flavour becuase more beautiful. It tasted great. This lasted until about day 4 of it being in the fridge when the flavour started going downhill simpy becuase it was getting old. I have also found this maturing or developing time very important for baked goods too. Try this recipe! I can't wait to make it again. It's quite unusual.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• back0fthenet86

  19 April 2009

  back0fthenet86 rated and commented on this recipe

  

  I made this a couple of weeks ago and it was a big hit with everyone. Absolutely delicious. Will definately be making this again

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3722/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 3 small bananas
• 50g butter , melted
• 10 digestive biscuits , crushed to crumbs
• 142ml tub double cream
• 140g icing sugar
• 400g tub soft cheese
• ½ tsp vanilla extract
• 237g pot crunchy peanut butter

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8 - 10

Preparation and cooking times

Prep 30 mins

Ingredients

• 3 small bananas
• 50g butter , melted
• 10 digestive biscuits , crushed to crumbs
• 142ml tub double cream
• 140g icing sugar
• 400g tub soft cheese
• ½ tsp vanilla extract
• 237g pot crunchy peanut butter

Per serving (8)

624 kcalories, protein 12g, carbohydrate 43g, fat 46 g, saturated fat 21g, fibre 3g, salt 1.18 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk