Perfect Combo: Peanut Butter & Banana


I’ve never been fond of banana pudding, and I’m not crazy about bananas unless they are with peanut butter.  

peanut butter/banana pieWhen I saw a recipe for Peanut Butter-Banana Cream Pie in the January issue of Southern Living, it seemed like a perfect combination.  And guess what?  It was, and it you like bananas and peanut butter, you’ll want to try it for sure!

  • Peanut Butter Banana Cream Pie
  • 22 Peanut Butter cookies (I used nutter butter)
  • 1/2 c. dry roasted peanuts
  • 1/4 c. butter, melted
  • 1/2 c. sugar
  • 1/4 c. corn starch
  • 2 c. half & half
  • 3 T. butter
  • 2 T. creamy peanut butter
  • 2 medium bananas
  • 2 c. heavy cream
  • 1/2c. powdered sugar
  1. Preheat oven to 350°. Process cookies and peanuts in a food processor about 1 minute or until finely chopped. Stir together cookie mixture and melted butter. Press crumb mixture on bottom and up sides of a lightly greased 9-inch pie plate. 
  2.  Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to a wire rack, and cool completely.
  3. Whisk together granulated sugar and cornstarch in a large, heavy saucepan. Whisk together half-and-half and egg yolks in a medium bowl. Gradually whisk half-and-half mixture into sugar mixture, and bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute or until thickened remove from heat. (using low fat milk too longer)
  4. Stir butter, peanut butter, and 1 t. vanilla into sugar mixture. Place heavy-duty plastic wrap directly on warm custard (to prevent a film from forming), and cool 30 minutes. We moved the mixture to a glass bowl to allow it to cool faster.
  5. Cut bananas into 1/2-inch-thick slices; place in a single layer on bottom of crust, covering bottom completely.
  6. peanut butter/banana pie Spoon custard mixture over bananas; cover and chill 4 to 48 hours.
  7. Beat cream at high speed with an electric mixer until foamy; gradually add powdered sugar and remaining 1 t. vanilla, beating until soft peaks form. Top pie with whipped cream mixture. Serve immediately, or chill up to 4 hours.

BiscoffI added a little something extra to the recipe. Since Biscoff is my new favorite food, I thought it would be tasty with the peanut butter and bananas.  I melted about 1/3 cup in the microwave and poured it over the bananas before adding the custard.  It was a perfect addition.  

peanut butter/banana pieNext time I make this yummy pie, I’ll pour a little on the serving plate, too.

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22 thoughts on “Perfect Combo: Peanut Butter & Banana

  1. I forwarded this to my wife and daughters, suggesting that this would be the perfect “Birthday Pie” for my upcoming birthday….I’ll report back.

    1. Yes, you must let me know a) if you get it and b) if you like it. There were no disappointments here.

  2. Your pie looks incredible! I would love to have a slice 🙂

  3. Wow it sure is full of yummy stuff! You should call it Elvis Pie!

  4. Almost perfect. You need 3 gallons of chocolate syrup to pour over it.

    1. Hey, I’d take more of the Biscoff.

  5. Bananas and peanut butter are indeed a match made in heaven. The pie looks and sounds amazing!!

  6. wow!!!! this looks amazinggggg

  7. I am not familiar with Biscoff spread. I will look for it. Your pie sounds delicious.

  8. Delicious, seems easy! Love to give try.Thanks!

  9. I must say, one of my very favorite sandwiches is peanut butter and banana!!!…the pie looks wonderful!

  10. Your pie looks delicious, Linda! What a clever one you are to add Biscoff Spread as a bonus ingredient! I’m with you, I love that stuff!! Happy weekend to you.

  11. Looks delicious. I love the taste of peanut butter in desserts.

  12. Peanut butter and banana used to be my two boys’ favorite snack. I think they would love this pie. Thanks for the recipe.

  13. I would just love to have a slice of this fabulous pie right now. Thank you so much for sharing with Full Plate Thursday and have a great week!
    Miz Helen

  14. Oh my! I’ve never made one of these…Looks like I need to change that! Thank you for this recipe!

  15. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great week and enjoy your new Red Plate.
    Miz Helen

    1. Thank you. I mentioned on Facebook so maybe lots of people will stop by to check out the recipe.

  16. We don’t have some of the ingredients in Australia, but I’m so keen to try some modifications and bake this one. Thank you for sharing!

    1. Go for it. I think you cod use graham crackers or vanilla wafers or maybe even gingersnaps for the crust and Biscoff is an option.

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