Peanut Butter Banana And Baileys Cheesecake Milk Shake Recipes

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BANANA PEANUT MILKSHAKE



Banana Peanut Milkshake image

Banana peanut butter milkshake. A delicious, refreshing and healthy milkshake, perfect for a quick breakfast or special treat.

Provided by Lola Osinkolu

Categories     Appetizer

Number Of Ingredients 5

2 bananas
2 cups milk
1/4 cup plain greek yogurt
½ cup peanut butter
2 tablespoons honey (or to taste)

Steps:

  • Peel the bananas and slice into a 1-inch circle.
  • Spread the sliced bananas on a wide plate and freeze.
  • Place all the ingredients - bananas, milk, yogurt, peanut butter, honey, and ice cubes in a blender and blend until smooth-about 30 seconds.
  • Serve and enjoy.

PEANUT BUTTER, BANANA AND BAILEYS CHEESECAKE MILK SHAKE



Peanut Butter, Banana and Baileys Cheesecake Milk Shake image

This makes either one really big or two averaged sized thick milkshakes. If you use all the reduced sugar and fat items it isn't even all that sinful for the amount of rich and creamy milkshake you get. You could leave out the Baileys for the kiddies but I am sure the grown ups will appreciate it. I have also tried this with Amarula instead of Baileys and that was really nice too. Made for RSC #12.

Provided by Sarah_Jayne

Categories     Shakes

Time 5m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 cup sugar-free vanilla ice cream
1/4 cup reduced-fat peanut butter
1 banana, chopped up
1 1/2 tablespoons Baileys Irish Cream
2 teaspoons sugar-free chocolate syrup
1/4 cup low-fat mascarpone cheese
1/4 cup nonfat milk
4 medium ice cubes

Steps:

  • Put all the ingredients into a blender and blitz until it is the texture you like for your milkshakes. It took me about 30 - 45 seconds to get everything combined to create a thick shake.
  • Pour into glasses and enjoy.

Nutrition Facts : Calories 101.4, Fat 2.1, SaturatedFat 1.2, Cholesterol 7.4, Sodium 28.1, Carbohydrate 17.4, Fiber 1.5, Sugar 11.1, Protein 2

BANANA PEANUT BUTTER CHEESECAKE AKA "THE ELVIS"



Banana Peanut Butter Cheesecake Aka

This is a combination of some of my favorite cheesecake recipes. I took this into work and it lasted 30 minutes. The professional baker I work with called this cheesecake "restaurant quality". I highly recommend a chocolate ganache to finish it off before serving (8 ounces semisweet chocolate combined with 1/2 cup hot whipping cream) spread over the top! Garnish the sides of the cake with toasted coconut if desired. (8 hour refrigeration is not included in cook time.)

Provided by ElizabethKnicely

Categories     Cheesecake

Time 1h25m

Yield 1 8-inch cheesecake, 12 serving(s)

Number Of Ingredients 13

1 cup graham cracker crumbs
3 tablespoons butter, melted
3/4 teaspoon banana extract
3 tablespoons white sugar
1 cup peanut butter chips
1/4 cup half-and-half
3 (8 ounce) packages cream cheese, at room temperature
1/2 cup white sugar
3 eggs, at room temperature
2 large ripe bananas, mashed
1/2 teaspoon vanilla extract
1/2 teaspoon banana extract
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350°F (175°C). Grease an 8-inch cake pan and line the bottom with a circle of waxed paper (parchment paper).
  • Mix graham cracker crumbs, melted butter, 3/4 teaspoons banana extract, and 3 tablespoons sugar in a bowl until mixture holds together; transfer into bottom of prepared cake pan. Use a second 8-inch cake pan to press the crust firmly.
  • Bake in the preheated oven until crust is lightly browned, about 8 minutes. Set aside to cool.
  • Pour water to a depth of about 1 inch into the bottom of a double boiler and bring to a boil. Place peanut butter chips and half-and-half into the top of the boiler and set over the bottom of the boiler (boiling water shouldn't touch the top boiler). Stir until the chips have melted and the mixture is smooth; set aside to cool.
  • Place cream cheese into the mixing bowl of a stand mixer and slowly mix, using paddle attachment, until cream cheese is smooth. Increase speed to medium and beat in 1/2 cup sugar. Beat eggs into mixture, 1 at a time, blending the next egg in after the previous one is fully incorporated. Beat in bananas, vanilla extract, 1/2 teaspoon banana extract, and lemon juice, stopping occasionally to scrape the sides of the bowl. Finally, beat in the peanut butter chip mixture until cheesecake batter is smooth and even. Pour filling into the graham cracker crust.
  • Set the cheesecake on a large baking pan. Pour enough water into the baking pan to reach most of the way up the sides of the cheesecake pan, creating a water bath. Bake cheesecake in the preheated oven until filling is set, about 1 hour. Turn off oven, open door, and let cheesecake cool slowly in the oven for 1 hour.
  • Run a knife around the inside of the cheesecake pan and flip the pan over onto a cooling rack. Place a dish towel on the bottom of the pan. Use a hot water-filled tea kettle to bud the dish towel, gently heating the bottom of the cheesecake; slowly remove pan. Place a serving platter on top and use the wire rack to flip the cheesecake back over onto the platter. Refrigerate cheesecake for 8 hours before slicing.

Nutrition Facts : Calories 414.5, Fat 29.1, SaturatedFat 15.5, Cholesterol 118.6, Sodium 296.3, Carbohydrate 31.4, Fiber 1.5, Sugar 23.8, Protein 8.4

BANANA PEANUT BUTTER CHEESECAKE AKA "THE ELVIS"



Banana Peanut Butter Cheesecake aka

This is a combinations of some of my favorite cheesecake recipes. I took this into work and it lasted 30 minutes. The professional baker I work with called this cake 'restaurant quality.' I highly recommend a chocolate ganache to finish it off before serving (8 ounces semisweet chocolate combined with 1/2 cup hot whipping cream) spread over the top! Garnish the side of the cake with toasted coconut if desired.

Provided by Roland G. Mandish

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 10h25m

Yield 12

Number Of Ingredients 13

1 cup graham cracker crumbs
3 tablespoons butter, melted
¾ teaspoon banana extract
3 tablespoons white sugar
1 cup peanut butter chips
¼ cup half-and-half
3 (8 ounce) packages cream cheese at room temperature
½ cup white sugar
3 eggs at room temperature
2 large ripe bananas, mashed
½ teaspoon vanilla extract
½ teaspoon banana extract
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and line the bottom with a circle of waxed paper.
  • Mix graham cracker crumbs, melted butter, 3/4 teaspoon banana extract, and 3 tablespoons sugar in a bowl until mixture holds together; transfer into bottom of prepared cake pan. Use a second 8-inch cake pan to press the crust firmly.
  • Bake in the preheated oven until crust is lightly browned, about 8 minutes. Set aside to cool.
  • Pour water to a depth of about 1 inch into the bottom of a double boiler and bring to a boil. Place peanut butter chips and half-and-half into the top of the boiler and set over the bottom of the boiler (boiling water shouldn't touch top boiler). Stir until the chips have melted and the mixture is smooth; set aside to cool.
  • Place cream cheese into the mixing bowl of a stand mixer and slowly mix, using paddle attachment, until cream cheese is smooth. Increase speed to medium and beat in 1/2 cup sugar. Beat eggs into mixture, 1 at a time, blending the next egg in after the previous one is fully incorporated. Beat in bananas, vanilla extract, 1/2 teaspoon banana extract, and lemon juice, stopping occasionally to scrape the sides of the bowl. Finally, beat in peanut butter chip mixture until cheesecake batter is smooth and even. Pour filling into the graham cracker crust.
  • Set the cheesecake on a large baking pan. Pour enough water into the baking pan to reach most of the way up the sides of the cheesecake pan, creating a water bath. Bake cheesecake in the preheated oven until filling is set, about 1 hour. Turn off oven, open door, and let cheesecake cool slowly in the oven for 1 hour.
  • Run a knife around the inside of the cheesecake pan and flip the pan over onto a cooling rack. Place a dish towel on the bottom of the pan. Use a hot water-filled tea kettle to rub the dish towel, gently heating the bottom of the cheesecake; slowly remove pan. Place a serving platter on top and use the wire rack to flip the cake back over onto platter. Refrigerate cheesecake for 8 hours.

Nutrition Facts : Calories 453.9 calories, Carbohydrate 33.9 g, Cholesterol 117.6 mg, Fat 30.7 g, Fiber 0.8 g, Protein 11 g, SaturatedFat 20.7 g, Sodium 298 mg, Sugar 25.2 g

PEANUT BUTTER BANANA MILKSHAKE



Peanut Butter Banana Milkshake image

Make and share this Peanut Butter Banana Milkshake recipe from Food.com.

Provided by stephL13

Categories     Smoothies

Time 5m

Yield 2-3 serving(s)

Number Of Ingredients 5

3 scoops ice cream
5 tablespoons peanut butter
1 tablespoon honey
1 banana
1 cup milk

Steps:

  • mix all ingredients in blender.
  • serve.

Nutrition Facts : Calories 397.7, Fat 24.8, SaturatedFat 7, Cholesterol 17.1, Sodium 244.4, Carbohydrate 35.6, Fiber 4, Sugar 19.5, Protein 14.7

PEANUT BUTTER-BANANA MILK SHAKE



Peanut Butter-Banana Milk Shake image

If you would like to reduce the calories of this shake, substitute skim milk for the regular milk, and ice milk or frozen yogurt for the ice cream.

Provided by Bayhill

Categories     Shakes

Time 10m

Yield 3 cups

Number Of Ingredients 5

3/4 cup whole milk
2 cups vanilla ice cream
1 small banana, cut into 1-inch pieces
1/8 teaspoon banana extract
1 tablespoon creamy peanut butter

Steps:

  • Combine all ingredients in a container of an electric blender; cover and process until smooth, stopping once to scrape down the sides.
  • Serve immediately.

PEANUT BUTTER BANANA MILKSHAKE



Peanut Butter Banana Milkshake image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 5m

Yield 2 servings

Number Of Ingredients 5

2 cups vanilla ice cream
3/4 cup creamy peanut butter
1/4 cup whole milk
1 banana
Whipped cream and chopped honey-roasted peanuts, for topping

Steps:

  • Put the ice cream, peanut butter, milk and banana in a blender and mix on high speed until fully combined. Pour into glasses, top with whipped cream and chopped peanuts and serve immediately.

CARAMELIZED BANANA PEANUT BUTTER CHEESECAKE RECIPE BY TASTY



Caramelized Banana Peanut Butter Cheesecake Recipe by Tasty image

Here's what you need: butter, graham crackers, cream cheese, powdered sugar, creamy peanut butter, vanilla, banana, brown sugar, butter, half & half, cinnamon

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 11

6 tablespoons butter, melted
10 graham crackers
24 oz cream cheese, softened
1 cup powdered sugar
1 cup creamy peanut butter, softened
1 teaspoon vanilla
1 banana, sliced thin
¾ cup brown sugar
2 tablespoons butter
½ cup half & half
1 teaspoon cinnamon

Steps:

  • Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
  • Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
  • Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
  • In a large bowl, combine softened cream cheese, vanilla, powdered sugar, and peanut butter until well mixed.
  • Add the cream cheese mixture to the springform pan and refrigerate at least 1 hour.
  • In a saucepan over medium-high heat, combine butter, brown sugar, half & half, and cinnamon. Stir until mixture darkens and sugar dissolves into the mixture.
  • Lower the heat to medium-low and add the bananas to the saucepan and sauté in the sauce for 1-2 minutes on each side. Take off heat and let rest for 10 minutes.
  • Decorate the top of the cheesecake with banana slices and pour over remaining caramel sauce. Chill for at least 30 minutes.
  • Slice and garnish with chocolate or caramel syrup.
  • Enjoy!

Nutrition Facts : Calories 792 calories, Carbohydrate 52 grams, Fat 61 grams, Fiber 2 grams, Protein 14 grams, Sugar 39 grams

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