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Banana peanut butter pie topped with chocolate ganache and roasted hazelnuts
Rich and creamy homemade banana peanut butter pie

Banana Peanut Butter Pie with Chocolate Ganache

Author: Flavelo
Recipes Cakes and Desserts
A sophisticated cousin of the classic Banoffee pie, this dessert features a crunchy, buttery pastry shell that stays crisp thanks to a clever 'insulating' layer of peanut butter. This barrier prevents the moisture from the bananas from soaking into the crust. Topped with a silky, rich chocolate ganache and roasted hazelnuts, it’s a texture lover's dream.
🕒 Prep Time 40 mins
🍳 Cook Time 25 mins
⌛ Total Time 3 hrs 10 mins
🍽️ Servings 8 servings
🔥 Calories 450 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Tart pan (removable bottom recommended)
  • Pie weights or dried beans (for blind baking)
  • Whisk
  • Refrigerator

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Peanut
⚠️ Tree Nut

Instructions

1 ✓

Combine the flour, confectioners' sugar, and salt. Quickly rub the cold butter into the flour mixture using your fingers until it resembles coarse crumbs.

Tip: Do not let the butter melt; keeping it cold ensures a flaky, tender crust.
2 ✓

Add the egg yolks and sour cream. Knead gently just until the dough comes together. Flatten into a disk, wrap in plastic, and chill for 30 minutes.

Tip: Flattening the dough before chilling helps it cool faster and more evenly.
3 ✓

Roll out the dough and line your tart pan. Cover with parchment paper, fill with pie weights (blind bake), and bake at 350°F (180°C) for 15 minutes. Remove weights and bake for another 10 minutes until golden. Let cool completely.

Tip: Blind baking prevents the bottom from puffing up and the sides from sliding down.
4 ✓

Mix the peanut butter with the honey and spread it evenly over the bottom of the cooled crust.

Tip: This fatty layer creates a moisture barrier between the fruit and the pastry.
5 ✓

Slice the bananas and arrange them densely over the peanut butter layer.

Tip: Cover the bananas immediately with the next layer to prevent browning.
6 ✓

Bring the heavy cream to a simmer, remove from heat, and pour over the chopped chocolate. Let sit for 1 minute, then stir gently until glossy and smooth (ganache).

Tip: Stir gently to avoid incorporating air bubbles; you want a dense, smooth emulsion.
7 ✓

Pour the chocolate ganache over the bananas, sprinkle with chopped hazelnuts, and refrigerate for at least 2 hours to set.

Tip: The cocoa butter needs time to recrystallize for the perfect cutting consistency.

Recipe FAQ

Why did the crust shrink?
The dough may have gotten too warm while handling, or it wasn't chilled long enough before baking.
The ganache didn't set.
You may have used chocolate with low cocoa solids or too much heavy cream. Use high-quality semisweet or bittersweet chocolate.

Ingredients

  • 2 cups All-Purpose Flour
  • 10 tbsp Unsalted Butter (ice cold, cubed)
  • 3/4 cup Confectioners' Sugar
  • 2 large Egg Yolks
  • 1 tbsp Sour Cream
  • 1 pinch Salt
  • 3 medium Bananas (ripe but firm)
  • 2/3 cup Creamy Peanut Butter
  • 1/2 cup Hazelnuts (roasted, chopped)
  • 2 tbsp Honey
  • 3/4 cup Heavy Cream
  • 5 oz Dark Chocolate (semisweet or bittersweet)