Oh, you guys. I’ve been meaning to share this with you for ages, and finally, here it is! This peanut butter banana pie is more than just a dessert for me; it’s a hug in a dish. It reminds me of lazy Sunday afternoons at my grandma’s house, the kind where the kitchen was always warm and smelled like pure happiness. Every time I make it, especially when those late-night sweet cravings hit or when I need something impressive but surprisingly easy for unexpected guests, it never, ever disappoints. It’s that perfect balance of creamy, nutty, and sweet that just makes you close your eyes with the first bite. Honestly, if you’ve ever loved a good banana cream pie or a decadent Chocolate Peanut Butter dessert, you are going to be absolutely smitten with this peanut butter banana pie.
What is peanut butter banana pie?
So, what exactly is this magical creation? At its heart, it’s a delightful mash-up of two beloved flavors – Creamy Peanut Butter and sweet, ripe bananas – all nestled into a luscious pie. Think of it as the most comforting hug you can bake. It’s not a baked pie in the traditional sense, where you’re mixing flour and butter for a crust and then baking a filling. Nope, this is way easier and way more delightful for those times you want pure indulgence without all the fuss. It usually starts with a no-bake crust, often made from crushed cookies or graham crackers, which is just genius because it’s so forgiving and quick. Then, the star of the show is a rich, smooth filling that combines the irresistible tang of peanut butter with the natural sweetness and soft texture of fresh bananas. It’s essentially a dreamy, creamy, no-bake pie that tastes like sunshine and pure joy.
Why you’ll love this recipe?
Let me tell you, there are so many reasons why this Peanut Butter Banana pie has earned a permanent spot in my recipe binder. First and foremost, the FLAVOR! It’s absolutely incredible. The peanut butter provides this rich, savory depth that perfectly complements the bright, sweet notes of the bananas. It’s not overwhelmingly sweet, which I appreciate, but more like a sophisticated, comforting sweetness. Then there’s the SIMPLICITY. Seriously, if you can stir ingredients together, you can make this pie. It’s a lifesaver on busy weeknights when you need a little pick-me-me-up or a quick dessert to wow your family. And don’t even get me started on how COST-EFFECTIVE it is! Most of the ingredients are pantry staples, making it a budget-friendly way to create something truly special. What I love most about this peanut butter banana pie is its VERSATILITY. You can easily adapt it to your liking – more peanut butter, less banana, a different crust, extra toppings – it’s always a winner. It’s the kind of dessert that makes everyone ask for the recipe, and then they’re always surprised by how simple it was! It’s truly a standout when compared to other pies because it hits that perfect spot between a fruit pie and a creamy, decadent treat.
How do I make a banana and peanut butter pie?
Quick Overview
This Peanut Butter Banana pie is all about bringing together simple, delicious ingredients for maximum flavor with minimal effort. We’ll start by creating a quick and easy crust, then whip up a luscious peanut butter and banana filling that’s incredibly smooth and satisfying. Finally, we’ll top it off with a simple glaze and some fun garnishes. It’s the perfect recipe for those moments when you crave something homemade and special but don’t have hours to spend in the kitchen. You’ll be amazed at how quickly this comes together!
Ingredients
For the Crust:
2 cups finely crushed graham crackers (about 14-16 full crackers)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Filling:
2 cups sliced ripe bananas (about 3-4 medium bananas), slightly mashed
1 cup creamy peanut butter (the regular kind works best, not the natural kind that separates easily)
1 can (14 ounces) Sweetened Condensed Milk
1/4 cup fresh lemon juice (this is KEY for freshness and preventing browning!)
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold
For the Glaze:
1/2 cup powdered sugar
1-2 tablespoons milk (or even a little cream)
Optional Toppings: chopped peanuts, sliced bananas, chocolate shavings, whipped cream
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Okay, first things first, grab a 9-inch pie plate. We’re going to make our crust right in this. You don’t need to preheat your oven for this part, which is always a win in my book, especially on a warm day. Make sure your pie plate is clean and dry.
Step 2: Mix Dry Ingredients
In a medium bowl, combine the finely crushed graham cracker crumbs and the granulated sugar. Give them a good stir with a fork or a whisk until they’re well combined. This ensures the sugar is distributed evenly, which helps the crust hold together nicely and gives it a subtle sweetness.
Step 3: Mix Wet Ingredients
Pour the melted butter over the graham cracker and sugar mixture. Stir everything together until the crumbs are evenly moistened. You want it to look like wet sand – the kind that holds its shape when you squeeze it. This is the magic that makes the crust stick together.
Step 4: Combine
Pour the butter-crumb mixture into your 9-inch pie plate. Use the bottom of a glass or a flat-bottomed measuring cup to firmly press the crumbs evenly across the bottom and up the sides of the pie plate. Make sure it’s packed down really well so it doesn’t crumble when you slice it. Pop this in the freezer for about 10-15 minutes while you get the filling ready. This helps it set up nicely.
Step 5: Prepare Filling
Now for the luscious filling! In a large bowl, mash your ripe bananas with a fork until they’re mostly smooth with just a few small chunks left. Add the creamy peanut butter and stir until it’s well combined with the bananas. Pour in the sweetened condensed milk, the fresh lemon juice (don’t skip this – it’s important!), and the vanilla extract. Whisk it all together until it’s smooth and creamy. The lemon juice not only adds a lovely subtle tang but also helps keep the bananas from turning brown, which is a lifesaver!
Step 6: Layer & Swirl
In a separate, chilled bowl, whip the cold heavy whipping cream using an electric mixer until stiff peaks form. Be careful not to over-whip it, or you’ll end up with butter! Gently fold about half of the whipped cream into the peanut butter-banana mixture. You don’t want to completely deflate the cream; just fold it in until it’s mostly incorporated and looks lighter. Now, spoon the remaining whipped cream on top of the peanut butter-banana mixture and gently swirl it together with a spatula or knife. You can swirl it just a little for a marbled effect or more thoroughly for a lighter filling. The goal is to get a beautiful, creamy texture.
Step 7: Bake
Oops, my apologies! For this specific peanut butter banana pie, we’re actually not baking the filling. It’s a no-bake recipe! So, skip the baking step. Once your crust has chilled, carefully pour the creamy peanut butter banana filling into the chilled crust. Smooth the top with your spatula.
Step 8: Cool & Glaze
Cover the pie loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until the filling is firm and set. This chilling time is crucial for the pie to hold its shape when sliced. Once the pie is firm, you can prepare the glaze. In a small bowl, whisk together the powdered sugar and 1 tablespoon of milk until smooth. Add more milk, a tiny bit at a time, until you reach your desired drizzling consistency. Drizzle the glaze over the top of the chilled pie. You can also add optional toppings like chopped peanuts, sliced bananas, or chocolate shavings at this point.
Step 9: Slice & Serve
Once the glaze has set a little, carefully slice the pie using a sharp knife. A gentle sawing motion often works best for no-bake pies. Serve immediately with a dollop of whipped cream if you like! The chill from the refrigerator is perfect for this pie.
What to Serve It With
This peanut butter banana pie is so versatile, it works for just about any occasion! For a delightful BREAKFAST treat (yes, I said breakfast!), I love serving a small slice alongside a hot cup of coffee or a cool glass of milk. It’s a fantastic way to start the day with a touch of indulgence. For BRUNCH, it feels a bit more elegant. I like to plate it with some fresh berries on the side – maybe some raspberries or blueberries – and a sprig of mint for a pop of color. A mimosa or a sparkling cider pairs beautifully. As a DESSERT, it’s a showstopper. Serve it after a nice dinner with a scoop of vanilla bean ice cream or a drizzle of chocolate sauce. It’s rich enough on its own, but who can resist a little extra decadence? And for those COZY SNACKS, when you just need something comforting, a slice with a glass of cold milk or a warm chai tea is pure bliss. My family loves it after a long day of playing outside; it’s our go-to “happy treat.”
Top Tips for Perfecting Your Peanut Butter Banana Pie
Over the years, I’ve learned a few little tricks that I think really elevate this peanut butter banana pie from good to absolutely unforgettable. For the BANANAS, make sure they’re ripe – like, really ripe, with plenty of brown spots. That’s where you get the best sweetness and flavor, and they mash up so easily. Don’t be afraid to have a few small chunks; it adds texture. For the PEANUT BUTTER, I always go for the classic creamy kind, not the natural stuff that’s oily. The regular kind emulsifies so much better and gives you that consistently smooth texture. If you try to use natural peanut butter, you might end up with a greasy filling, and nobody wants that! When it comes to the MIXING, especially when you fold in the whipped cream, be gentle! You want to keep as much air in the whipped cream as possible to make the filling light and fluffy. Don’t overmix; just a few gentle folds will do the trick. The lemon juice is super important, as I mentioned before. It brightens everything up and prevents that unappealing brown layer from forming on top of the bananas. For the CRUST, really pack it down firmly. I use the bottom of a measuring cup for this, and it makes all the difference in keeping it from falling apart. And don’t forget to freeze it for at least 10-15 minutes before filling – it really helps it set up. If you find your glaze is too thick, just add a tiny splash of milk; if it’s too thin, a little more powdered sugar will fix it right up. I’ve even experimented with adding a little cocoa powder to the glaze for a chocolatey twist, which is divine!
Storing and Reheating Tips
This peanut butter banana pie is best when it’s nice and cold, so proper storage is key. For ROOM TEMPERATURE storage, I generally don’t recommend leaving it out for more than a couple of hours, especially if your kitchen is warm. The dairy and bananas are best kept cool. If you’re planning to serve it within a few hours, you can keep it covered loosely on the counter, but beyond that, it’s refrigerator time. REFRIGERATOR STORAGE is your best bet. Keep the pie covered tightly with plastic wrap or aluminum foil. It will stay delicious and fresh in the fridge for about 3 to 4 days. The crust might soften slightly over time, but it’s still lovely. I haven’t personally had much luck FREEZER INSTRUCTIONS for this particular pie because the texture of the bananas and the filling can change a bit upon thawing, making it a little watery. But, if you absolutely must freeze it, wrap it very tightly in plastic wrap, then in aluminum foil, and store it for up to about a month. Thaw it slowly in the refrigerator overnight before serving. For the GLAZE, it’s best to add it right before serving, or at least within the last day of refrigeration, as it can sometimes get a little sticky or absorb moisture if left on for too long, especially in the freezer.
Frequently Asked Questions
Final Thoughts
Honestly, this peanut butter banana pie is one of those recipes that just makes me feel good. It’s simple, it’s delicious, and it always brings smiles. It’s proof that you don’t need complicated techniques or fancy ingredients to create something truly memorable. The combination of creamy peanut butter and sweet bananas is just timeless, and this pie delivers it in the most delightful way possible. If you’re looking for a dessert that’s a little bit special but incredibly easy to make, please give this one a try. I’m convinced it will become a favorite in your home, just like it is in mine. If you enjoyed this, you might also love my No-Bake Chocolate Peanut Butter Pie or my Classic Banana Cream Pie for more comforting dessert inspiration! I truly can’t wait to hear what you think! Let me know in the comments how yours turns out, and if you add any special twists!
peanut butter banana pie
Ingredients
Main Ingredients
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg room temperature
- 3 packages cream cheese 8 oz each, softened
- 0.75 cup granulated sugar for filling
- 2 cups heavy whipping cream
- 1 package banana cream instant pudding mix 1.7 oz (48g)
- 2 medium bananas sliced, plus more for garnish
- 0.25 cup creamy peanut butter melted, for drizzling
- chopped peanuts for garnish
- whipped cream for topping
Instructions
Peanut Butter Cookie Crust
- Preheat oven to 350°F.
- In a medium mixing bowl, stir together the peanut butter, 1 cup sugar, and egg until fully combined.
- Press the dough evenly into the bottom and up the sides of a deep 9-inch pie dish.
- Bake for 13-14 minutes until edges are golden and no longer shiny.
- Allow crust to cool completely before filling.
Filling
- In a large bowl, beat together cream cheese and 0.75 cup sugar until smooth and creamy.
- In a medium bowl, whisk heavy cream and instant pudding mix until thickened and well blended.
- Add the pudding mixture to the cream cheese mixture and beat on low until fully incorporated and smooth.
Assembly
- Arrange sliced bananas in a single layer on the cooled crust.
- Spoon the filling over the bananas and smooth the top.
- Refrigerate for at least 1 hour to set before serving.
- Garnish with banana slices, whipped cream, chopped peanuts, and drizzle with melted peanut butter before serving.
