Frozen Peanut Butter, Chocolate, and Banana Loaf

One of my all time favorite sweet flavor combos is peanut butter, chocolate, and banana. (Definitely my fave milkshake and banana split flavor!) Add some heavy cream, and NOTHING else except some crunchy topping, and you have a pretty perfect dessert in my opinion!

Frozen Peanut Butter, Chocolate, and Banana Loaf
I think this is a Martha Stewart recipe, but I found it on another food blog.

12 ounces semisweet chocolate chopped into small pieces
3/4 cup creamy peanut butter
2 ripe bananas
1 cup heavy cream whipped to stiff peaks (about 2 cups)
1/2 cup roasted salted peanuts chopped (or crumbled Oreos; I used graham crackers because it was the best I had)
nonstick cooking spray and waxed paper for loaf pan

1. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray; line with waxed paper, leaving overhang on both long sides. Set aside.

2. Melt chocolate; cool to room temperature. Meanwhile, in a food processor, purée bananas until smooth.

3. Stir peanut butter into cooled chocolate until combined, then stir in banana purée. 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.

4. To serve: Remove loaf from pan (run a hot towel across sides and bottom of pan, if necessary). Slice about 1/2 inch thick, as needed; rewrap remaining (unsliced) loaf, and freeze up to 1 month.