Frozen Banana and Peanut Butter Cake
3 small bananas
50g butter, melted10 digestive biscuits, crushed to crumbs
142ml tub double cream
140g icing sugar
400g tub soft cheese
1/2 tsp vanilla extract
237g crunchy peanut butter
Several hours before put 2 bananas in the freezer until the skins go brown, then take out to defrost. The bananas will now be really soft and mushy, peel and mash well then set aside.
Mix the butter and biscuits together then press into a 22cm cake tin. Whip the cream until it just holds its shape then in a seperate bowl beat the sugar, soft cheese and vanilla together until completely combined, in another bowl beat the peanut butter to loosen.
Fold the cheese mixture into the peanut butter, then tip in the mashed banana and gently fold in the cream. Spread the mix over the biscuit base and smooth the top. Freeze for several hours or preferably overnight. To serve leave the cake in the fridge for about 40 minutes then run a knife round the sides and remove the cake from the tin. Slice the remaining banana and use to decorate the cheesecake.