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Banana and peanut butter pie decorated with chocolate and hazelnuts
Rich and creamy homemade banana and peanut butter pie

Banana and peanut butter pie with dark chocolate ganache

Author: Flavelo
Recipes Cakes and Desserts
A sophisticated, nutty cousin of the Banoffee pie. The technical challenge here is maintaining the texture of the layers: the pastry (shortcrust) must remain crisp beneath the creamy filling. We achieve this with a 'insulating layer' of peanut butter, which prevents the moisture from the bananas from making the pastry soggy. The ganache on top adds a silky, melting crown to the whole dessert.
🕒 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 tin or Pie dish (loose-bottomed recommended)
  • Baking beans or rice (for blind baking)
  • Whisk
  • Fridge

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Egg
⚠️ Peanuts
⚠️ Nuts

Instructions

1 ✓

Mix the flour, icing sugar, and salt together, then quickly rub in the ice-cold butter until it resembles breadcrumbs.

Tip: The butter must not melt, otherwise the flour will absorb it and the pastry will be tough, not crumbly.
2 ✓

Add the egg yolks and sour cream, knead into a ball, flatten slightly, wrap in cling film, and refrigerate for 30 minutes.

Tip: Cooling it flattened helps the dough chill through faster and more evenly.
3 ✓

Roll out the pastry and line the tin. Cover with baking parchment, fill with baking beans (blind baking), and bake at 180°C for 15 minutes. Remove the weights and bake for another 10 minutes until golden brown. Allow to cool completely.

Tip: Blind baking prevents the pastry base from puffing up and the sides from sliding down, whilst ensuring it is cooked through beneath the filling.
4 ✓

Mix the peanut butter with the honey and spread over the bottom of the cooled pastry case.

Tip: This fatty layer forms a hydrophobic (water-repelling) barrier between the moist banana and the dry pastry.
5 ✓

Slice the bananas and arrange them densely over the peanut cream.

Tip: Cover the bananas immediately with the next layer to minimise oxidation (browning).
6 ✓

Bring the cream to the boil, remove from the heat, and pour over the broken chocolate. Wait 1 minute, then stir until glossy and homogeneous (ganache).

Tip: Do not whisk until frothy! The goal is to create a dense, air-free emulsion.
7 ✓

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

Tip: The cocoa butter needs time to recrystallise for the cream to reach a slicing consistency.

Recipe FAQ

Why did the pastry sides shrink during baking?
The pastry warmed up during shaping, or you didn't rest it enough in the fridge before baking.
The ganache didn't set.
Likely the chocolate's cocoa content wasn't high enough, or you used too much cream. Use quality dark chocolate.

Ingredients

  • 250 g Plain flour
  • 150 g Butter (ice cold, diced)
  • 80 g Icing sugar
  • 2 Egg yolks
  • 1 tbsp Sour cream
  • 1 pinch Salt
  • 3 Bananas (medium ripe)
  • 150 g Peanut butter (smooth)
  • 50 g Hazelnuts (roasted, roughly chopped)
  • 2 tbsp Honey
  • 200 ml Double cream (min. 30%)
  • 150 g Dark chocolate (min. 50%)