Chocolate, Peanut Butter & Banana Bars

Chocolate, Peanut Butter & Banana Bars


This delicious trio of ingredients are truly a match made in dessert heaven. It's no surprise this melt-in-your-mouth sweet treat is Top Chef's Gail Simmons' hubby's favourite!

By Gail Simmons

Top Chef's Gail Simmons' frozen chocolate-peanut butter and banana bar.

Serves 16

1/2 cup unsweetened coconut, divided
1/2 cup roasted, salted peanuts, chopped
2 cups (12 oz.) semisweet chocolate
3/4 cup creamy peanut butter
1 cup heavy cream, divided
2 1/2 ripe bananas
1/3 cup whole-milk Greek yogourt
1/4 cup coconut milk
2 tbsp honey

  1. Preheat oven to 350 F. Prepare a standard loaf pan with non-stick spray and line with parchment paper, allowing ends of paper to hang over sides of pan.
  2. On a baking sheet also lined with parchment paper, toast coconut until lightly golden and fragrant, about 10 minutes. Set aside. When cool, combine 2 tbsp toasted coconut with peanuts and sprinkle over bottom of prepared loaf pan in an even layer.
  3. Fill a medium saucepan with about 2 in. of water; bring to a simmer over medium heat. Place chocolate in a large heatproof mixing bowl that will rest securely over water on saucepan's rim. (The bottom of the bowl should not touch simmering water.) Stir chocolate occasionally until completely melted and shiny. Remove bowl of chocolate from saucepan and set aside. Once chocolate has cooled slightly, fold in peanut butter, stirring until smooth and fully combined.
  4. In a medium mixing bowl, whip 2/3 cup heavy cream until it holds stiff, glossy peaks. Fold half of whipped cream into chocolate-peanut butter mixture until lightened, then fold in remaining whipped cream until completely combined. Pour half of mixture into prepared loaf pan, smoothing top with an offset spatula to create a smooth, even layer; set aside remaining chocolate mixture.
  5. In a blender, purée bananas, Greek yogourt, coconut milk and honey. Pour puréed mixture into a medium mixing bowl and fold in remaining toasted coconut. In a separate mixing bowl, whip remaining 1/3 cup heavy cream until it holds stiff, glossy peaks, then fold into banana-coconut mixture. Pour mixture on top of chocolate layer, smoothing top with an offset spatula. Freeze until just beginning to harden, about 1 hour.
  6. When banana-coconut layer is ready, pour remaining half of chocolate-peanut butter mixture into loaf pan. Run your offset spatula flush across edges of loaf pan to create a flat bottom for the bar. Wrap loaf pan tightly with plastic wrap and freeze until firm, about 1 hour.
  7. Remove pan from freezer, run a pairing knife along the inside edges and place a cutting board on top of loaf pan. Flip board onto the countertop so loaf pan is upside down on top of the board. Lift pan, remove parchment paper, slice and serve immediately!



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