12 ounces semisweet chocolate, chopped into small pieces
¾ cup creamy peanut butter
2 ripe bananas
1 cup whipping cream, whipped to stiff peaks
½ cup roasted salted peanuts, chopped
Instructions
Line an 8 1/2 x 4 1/2 inch loaf pan with waxed paper, leaving overhang on both long sides. Set aside.
Melt chocolate; cool to room temperature. Meanwhile, in a food processor, puree bananas until smooth. Stir peanut butter into cooled chocolate until combined, then stir in banana puree. Gently fold in whipped cream until combined. Pour into prepared pan; top with peanuts. Fold waxed paper over top; wrap tightly in plastic. Freeze until firm, at least 3 hours.
To serve: Remove loaf from pan (run a hot towel across sides and bottom of pan, if necessary). Slice about 1/2 inch thick & serve immediately.
