Banana Bread Peanut Butter Mousse Parfaits
Banana Bread Peanut Butter Mousse Parfaits are everything they sound like. Cubes of moist chocolate chip banana bread, a dreamy creamy peanut butter cheesecake mousse, fresh whipped cream, toasted walnuts, and chocolate chips all make up this tasty treat!
The Mousse
This peanut butter mousse is so easy to whip up with just four ingredients. Cream cheese gives it that cheesecake-like tang, peanut butter (obviously), powdered sugar for sweetness, and some of the homemade whipped cream to keep the mixture light and fluffy.
I highly recommend making homemade whipped cream. It’s honestly so easy, and so much better than any store bought variety. A tip for whipping cream, always chill your bowl and whisk/beaters. This will really help the whipped cream come together faster to reach maximum stiff peaks!
I had chocolate chip banana bread on hand in the freezer…I actually always put mini chocolate chips in when I’m baking it, personal preference! Here’s the recipe I use for banana bread from my blog (it’s Flour Bakery’s Famous Recipe)! I highly recommend it any time you’re thinking of baking, it’s never failed me and is so soft and moist!
These are the perfect treat to make if you’re hosting guests because they can be made ahead of time and chill in the fridge. I love the flavor combination of toasted walnuts with banana bread, and of course they add a nice crunch to the other creamy and soft textures.
Layers of decadent goodness without being overly sweet! These Banana Bread Peanut Butter Mousse Parfaits are seriously SO GOOD! Hope you enjoy!
Banana Bread Peanut Butter Mousse Parfaits
Ingredients
- 1 loaf chocolate chip banana bread baked, sliced into cubes
For the whipped cream
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For the mousse
- 4 oz cream cheese room temperature
- 1/2 cup peanut butter
- 1/4 cup powdered sugar
- 1/2 of the whipped cream
Toppings
- 1/2 cup toasted walnuts
- 1/2 cup mini chocolate chips
Instructions
-
Toast the chopped walnuts over medium heat until fragrant and slightly toasted. Set aside to cool.
For the whipped cream
-
For best results, chill the whisk attachment (if using a stand mixer) and bowl in the freezer for a few minutes. Beat the heavy whipping cream until stiff peaks form. Add in powdered sugar and vanilla, whisk until combined. Set aside.
For the peanut butter mousse
-
Using a hand mixer or stand mixer, combine the room temperature cream cheese and peanut butter until smooth and creamy. Blend in powdered sugar until smooth, mixture will be a bit thick.
-
Divide the whipped cream in half. Half of the whipped cream will be used for layering the parfaits, the other half should be added to the peanut butter cream cheese mixture. Mix at a high speed until well incorporated into the peanut butter, until a smooth consistency is reached.
Assembly
-
Using 6 small dishes, mugs, jars, etc. layer the bottom of each dish with cubed banana bread, followed by peanut butter mousse, whipped cream, walnuts, and chocolate chips. Repeat layers until the top of the dish is reached. Chill in the refrigerator for at least an hour before serving. The mousse will set up once chilled. Can be made several hours in advance.
-
If serving the following day, chill ingredients separately and assemble just before serving.
Recipe Notes
See the link in my blog post for my go-to banana bread recipe. I used that recipe and just added mini-chocolate chips without the peanut butter chips, but those would certainly be great too!
I used an all natural peanut butter which is a bit thicker and less sweet than a standard Jif peanut butter which may change the consistency and sweetness of the mousse.
