Growing up, I’d always hear the story of how my mom “hooked” my dad with her famous peanut butter and banana sandwiches. And every anniversary, she’d put a new twist on that classic combo to celebrate the beginning of their love story! This cute tradition really motivated me to create a special peanut butter banana cream pie recipe of my own.

Why We Love This Homemade Peanut Butter Banana Cream Pie

This recipe hits all the best flavor notes, as creamy peanut butter, rich chocolate, and fresh banana come together to create the classic, dreamy taste you just can’t get enough of. Trust me, it’s comforting and downright addictive!
Are you a texture lover? Then you’re living your best dream! Here, we get the best of ALL texture worlds: the buttery snap of the cookie crust, the smooth peanut butter filling, a velvety ganache layer, and light whipped cream on top.
I know this pie might look like it took hours to perfect, but it’s actually simple to make. You can use those gorgeous layers to wow the entire crowd or party without much effort.

6 Simple Steps to Make Peanut Butter Banana Cream Pie

What to Prepare Before You Start

Before jumping in, let’s discuss the ingredients first:

Real Chocolate: High-quality chocolate makes for a rich, melt-in-your-mouth ganache. I go for the 4-oz baking bars often found in local baking aisles since they can melt smoothly without any grainy texture. Chocolate chips could also work if you’re in a pinch, but their stabilizers tend to keep them from melting as smoothly.
Heavy Cream: This thick and rich cream (at least 36% fat content) will set the ganache just right. Lower-fat options won’t provide the same smooth consistency, trust me. It’s also the secret to a fluffy, creamy peanut butter cream filling.
Cream Cheese: The cream cheese gives us a smooth yet stable filling structure without weighing it down. I always use the brick-style, full-fat cream cheese for the best consistency; this isn’t the time for the spreadable version!
Peanut Butter: For a classic, creamy peanut butter flavor that stays smooth and blendable, I strongly recommend you go with processed peanut butter. Natural peanut butter will separate easily, which doesn’t sit well with my recipe.
Confectioners’ Sugar: A bit of powdered sugar is JUST enough to bring out the sweetness and balance the salty richness in our peanut butter.
Vanilla Extract: Just a splash makes a huge difference! It adds a subtle yet deep warmth, pulls all the flavors together, and easily brings out the best in every bite.

Detailed Instructions

Step 1. Preheat and Prep

Let’s get started and preheat your oven to 350°F (177°C). We’re going to kick off the whole process with the crust, so grab a 9-inch pie dish (it doesn’t need any greasing, by the way) and get ready for the next steps.

Step 2. Make Your Cookie Crust

Now, take whole cookies (yes, filling and all) and blitz them in a food processor until you’ve got a fine, sand-like crumb. Then, mix those crumbs with melted butter until everything is coated and clumped together!

Next, pour those buttery crumbs into the pie dish. You should press your fingertips lightly to form a crust along the sides and base. Remember to go easy, though — I usually press JUST enough to hold the crumbs together without making it hard as a rock. Pop it into the oven for a 15-minute bake, then set it aside to cool.

Step 3. Create Your Silky Chocolate Ganache

Chop up your chocolate finely and place it in a heatproof bowl, then heat your cream in a saucepan over medium until it’s just STARTING to simmer. Don’t let it boil!

After that, pour the warm cream over the chocolate and let it rest for a few minutes to allow the chocolate to soften. Gently stir with a spoon until it all blends into a smooth, glossy ganache. The finer the chocolate, the faster it melts, so… Well, chop away!

Now, let’s leave this aside while we move on to the filling.

Step 4. Fluffy Peanut Butter Filling

With a mixer set to medium-high, beat your heavy cream until it forms stiff peaks; this usually takes me about 3 to 5 minutes. Spoon the whipped cream into a separate bowl.

Now, in that same mixing bowl (you don’t have to wash it!), combine the peanut butter, cream cheese, powdered sugar, and a splash of vanilla. Beat everything together at medium-high until smooth and creamy. Finally, fold in your whipped cream carefully to keep everything airy.

Step 5. Assemble Your Pie Layers

Spread the ganache all over your cooled crust as the first layer. Next, slice up two bananas and lay them over the chocolate layer in one single layer. Finally, spoon the peanut butter filling on top of the bananas. The bananas might shift a little, by the way, so go slowly and spread it evenly.

Once done, cover your pie and refrigerate for at least 5 to 6 hours (or even overnight if you want) to let the layers set up perfectly.

Step 6. Whipped Cream Topping and Final Touches

Is your pie thoroughly chilled? Great! Whip together heavy cream, vanilla, and powdered sugar in a mixer set at medium-high until you have peaks. Slice the last two bananas and place them over the pie. Finish with the whipped cream on top.

And if you’re in the mood to impress, I suggest using a vegetable peeler to shave chocolate curls from a chocolate bar and scatter them over the whipped cream. For extra flair, you can even add a cookie garnish.

So that’s it, everyone! You can sit down and savor the taste of all your hard work now. And if you want to get your hands on other peanut butter recipes, try my peanut butter ice cream pie and peanut butter cookies.

(Ảnh sp hoàn thiện)

Extra Notes

Before whipping the cream, I sometimes place my mixing bowl and whisk in the freezer for 10–15 minutes. You should do that, too! The colder your tools, the better your cream will whip up, and you’ll get a thick, stable whipped cream that holds its shape amazingly.

Want a bit of a flavor twist? You can try infusing your cream with a cinnamon stick or a handful of coffee beans.

Just let the cream heat gently with your flavor of choice for 5 to 10 minutes, then strain it out before adding the chocolate. Trust me, it will give your ganache a hint of subtle warmth without overpowering the main flavors. It’s a small extra step, but the result is so worth it!

We all know this pie is already incredible, but pairing it with a hot cup of coffee or a rich, dark stout truly brings the experience to the next level. The bitter notes in coffee balance out the sweetness in the pie much better than you think; plus, it’s the perfect way to finish off a meal!

FAQs

Can I make this pie ahead of time?

Absolutely! This pie actually benefits from a bit of time in the fridge since the layers and flavors have more time to meld. You can make it a day in advance and keep it covered in the refrigerator until you’re ready to serve.

Can I use natural peanut butter instead of regular?

You can, but that’s not something I recommend since natural peanut butter separates very easily. As I already mentioned, it’s best to stick with regular processed peanut butter for this recipe.

What’s the best way to slice the pie neatly?

For clean slices, use a sharp knife dipped in hot water and wipe the blade between cuts. You’ll be able to glide through the layers smoothly and give your friends and family picture-perfect slices every time!