A banana bread shell filled with peanut butter mousse, bananas, and chocolate wafers all covered in chocolate.
4 jumbo egg yolks
4 ounces whipped cream cheese
1 cup chunky no-stir peanut butter
1 cup whole milk
1/2 cup granulated sugar
1 1/2 cups heavy whipping cream
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup salted butter, at room temperature
3/4 cup granulated sugar
1/2 cup golden brown sugar
2 jumbo eggs
1 tablespoon vanilla extract
3 very ripe bananas, mashed
1/2 cup sour cream
1/4 cup banana liqueur
2 ripe bananas, sliced
6 chocolate wafer cookies
8 ounces dark chocolate, chopped
6 ounces heavy cream
3 tablespoons chopped salted, roasted peanuts
Let's get Cooking...
To make the mousse: In a small bowl, whisk the egg yolks and set aside.
In another small bowl, beat together the cream cheese and peanut butter until evenly combined. Set aside.
In a medium saucepan over low heat, warm the milk and sugar, stirring until the sugar is dissolved and little bubbles form on the perimeter of the pan. Pour one cup of the milk into the bowl of eggs, whisking constantly to temper the eggs. Pour another cup of milk into the eggs, continuing to whisk. Pour the egg mixture back into the pot with the milk and cook, stirring, until the eggs are thickened and coat the back of a spoon. Cool completely.
Using a sieve, strain the eggs into the peanut butter and cream cheese mixture. Whisk until combined.
In a large bowl, beat the whipping cream to stiff peaks. Fold the whipped cream into the peanut butter custard until fully incorporated. Cover the bowl and place the mousse in the refrigerator to set, 6 to 8 hours.
Bake the banana bread: Place an oven rack in the center. Preheat the oven to 350 degrees.
Spray a loaf pan with nonstick cooking spray and dust with flour.
In a medium mixing bowl, mix together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the butter and sugars. Add the eggs one at a time, beating until incorporated. Add the vanilla extract, then the bananas and sour cream. Mix to combine. In 2 batches, add the dry ingredients, beating until incorporated. Do not over mix.
Pour the batter into the prepared loaf pan. Bake on the center rack for 1 hour and 15 minutes. Remove from the oven and cool on a cooling rack for 20 minutes before turning out the loaf to cool completely.
To assemble: Line a 1-quart bowl with plastic wrap, long enough for overhanging sides.
Cut half of the banana bread into 1/2-inch-thick slices. Using a 3-inch round cookie cutter, cut a circle out of one of the slices and place in the bottom of the bowl. For the remaining slices, trim the crust on all four sides (keep and eat with leftover mousse or ice-cream!) and then cut the bread on the diagonal into two long rectangles. Arrange the triangles tightly around the bowl.
Brush the banana bread with banana liqueur.
Fill the bowl halfway with the peanut butter mousse. Top with a layer of sliced bananas and chocolate wafer cookies. Fill the rest of the bowl with peanut butter mousse, leaving 1 inch of room at the top. Apply one more layer of sliced bananas. Cover the exposed mousse with banana bread. Cover tightly with plastic wrap. Refrigerate overnight.
For the chocolate ganache: In a bowl set over a pot with barely simmering water, melt the chocolate and the cream together until silky. Cool slightly.
Remove the banana bomb from the bowl onto a cooling rack set over a baking sheet. Pour the ganache over the banana bomb. Garnish with peanuts.