Baked Bananas and Peanut-Butter Whip

Baked Bananas and Peanut-Butter Whip

  • Prep: 15 min
  • Cook Time: 20 min
  • Total: 35 min
  • Serving: 6
One of my favorite desserts, creamy puffed bananas sitting delicious in a warm pool of cinnamon, orange juice and apricot brandy. A dreamy peanut butter whipped topping, chopped peanuts and shredded coconut make this already heavenly dish sublime.


  • Peanut Butter Whip:
  • 2 (12.5 ounce) boxes of Mori-Nu Lite Tofu (firm) or 1 ½ pound block tofu, drained
  • 1 (8 ounce) container plain lowfat yogurt
  • 2 ½ tablespoons creamy peanut butter
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 tablespoon sugar, or more to taste
  • Baked Bananas:
  • 6 large bananas, peeled, quartered
  • 1 tablespoon granulated sugar
  • 2 teaspoons ground cinnamon
  • Juice of an orange (about ½ cup)
  • ¼ cup apricot brandy
  • Chopped peanuts
  • Shredded coconut (plain or toasted)


  1. Peanut Butter Whip:
  2. Place ingredients in a food processor or blender and puree on high.
  3. Scrape down sides a couple of times to incorporate all the tofu and any peanut butter that is stuck.
  4. Pour into a medium bowl, cover and refrigerate before serving for at least an hour.
  5. Making recipe with cold tofu will hasten chill time.
  6. Baked Bananas:
  7. Preheat oven to 350 degrees F.
  8. Place bananas in a small baking dish and toss with sugar and cinnamon.
  9. Pour in orange juice and brandy.
  10. Cover with foil and bake for 20 minutes or until juice is absorbed and bananas are soft and puffy.
  11. Divide among 6 dessert bowls and top with peanut butter whip.
  12. Garnish with peanuts and coconut.

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