Bake-Off® Contest 44, 2010
Koloa, Hawaii

Banana-Peanut Butter Cream Tart

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

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  • prep time 20 min
  • total time 1 hr 55 min
  • ingredients 9
  • servings 8
 

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
6
tablespoons butter, softened
1
package (3 oz) cream cheese, softened
1/3
cup Jif® Creamy Peanut Butter
1/2
teaspoon 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 party peanuts, finely chopped

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LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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.
®Jif is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011