Banana-Peanut Butter Cream Tart

Peanut butter and bananas are together again, this time in a dreamy cream pie.

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Servings 8

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( 60 ) Ratings

60 Ratings

5 Stars 10%

4 Stars

3 Stars 18%

2 Stars 13%

1 Stars

Member Reviews ( 16 )

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Bake-Off® Contest 44, 2010

Lenore Klass

Koloa, Hawaii

ingredients 9
Prep Time 20 min
Total Time 1 hr 55 min

Ingredients

1: Pillsbury® refrigerated pie crust, softened as directed on box

6: tablespoons LAND O LAKES® Butter, softened

1: package (3 oz) cream cheese, softened

1/3: cup Jif® Creamy Peanut Butter

1/2: teaspoon McCormick® Pure Vanilla Extract

2: cups powdered sugar

1 1/2: cups 1/4-inch slices firm ripe bananas (about 2 medium)

1: cup whipping cream

1/4: cup Fisher® Party Peanuts, finely chopped

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Directions

1 Heat oven to 450°F. Unroll pie crust; place in ungreased 9- or 9 1/2-inch tart pan with removable bottom. Press crust firmly against bottom and side of pan; fold excess crust over and gently press into side of pan to make double thickness. Prick bottom of crust with fork several times. Bake 9 to 11 minutes or until golden brown. Cool completely, about 25 minutes.
2 In medium bowl, beat butter, cream cheese, peanut butter and vanilla with electric mixer on medium speed until well blended. Gradually add powdered sugar, beating until smooth and creamy. Spread peanut butter filling in tart shell, building up side 1 inch and leaving shallow indentation in center of filling. Fill indentation with bananas; gently press into filling.
3 In small bowl, beat whipping cream on high speed until soft peaks form (do not overbeat). Spread whipped cream over filling and bananas. Sprinkle peanuts around edge of tart. Refrigerate 1 hour or until chilled. Store covered in refrigerator.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 550
Calories from Fat: 320),

% Daily Value

Total Fat: 35g; 35%
(Saturated Fat 18g, 18% Trans Fat 1g 1% ),
Cholesterol: 70mg; 70%;
Sodium: 300mg; 300%;
Total Carbohydrate: 52g; 52%
(Dietary Fiber 2g 2% Sugars 35g 35% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 2%;
Calcium: 4%;
Iron: 2%;

Exchanges:

1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 6 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

cgreen0714

report Posted Sep. 24, 2011 5:22 PM

I made this as a pie, not a tart. I put the filling in then topped it with the bananna's then topped it with whipped cream and chopped honey roasted peanuts. When I served it I drizzled chocolate syrup on it. One word for this AMAZING!!

JudithLee

report Posted Mar. 21, 2011 1:42 PM

I am not a fan of either peanut butter or bananas but others in the family are so I made this for them. I used 3 large bananas rather than the two in the recipe also added 1 teaspoon of vanilla and 1 tablespoon of confectioners sugar to the whipped cream. The family inhaled the thing and want more. I will make this again.

Nodamnit

report Posted Mar. 4, 2011 10:45 AM

This is simply a great pie. My wife served it at a bridge party and every guest wanted the recipe. Others called her for it. I substituted the crushed peanuts with chocolate syrup drizzled atop it.

debbie12346

report Posted Feb. 26, 2011 11:16 AM

Haven't tried making this pie as of yet. But to help with the browning of the bananas, you can dip the banana slices into lemon juice before adding them into the recipe. This will help! I'm always looking for simple recipes.

siouxsie

report Posted Feb. 25, 2011 10:44 AM

This recipe sounded amazing. My two favs...peanut butter and banana. However, I just figured the Weight Watcher points and it is 15 pts on the new WW program. I am so bummed. Might try to lighten the recipe and see how it turns out!