Ingredients
Cooking spray
1 1/4 c. all-purpose flour
1/3 c. granulated sugar
1/4 c. unsweetened cocoa powder, preferably Dutch-process
1/2 tsp. kosher salt
10 tbsp. butter, melted
1 (14-oz.) can sweetened condensed milk
1 (8-oz.) block cream cheese, softened
1 c. creamy peanut butter
3 large bananas, thinly sliced
1/2 c. heavy cream
2 tbsp. powdered sugar
Cacao nibs, for serving
Preparation
Step 1Preheat oven to 375°. Lightly grease a 9" pie plate with cooking spray. In a medium bowl, whisk flour, granulated sugar, cocoa powder, and salt. Add butter and mix with a wooden spoon until dough just comes together. Step 2Press dough into bottom and up sides of pie plate. Using a fork, crimp edges, if desired. Poke holes all over bottom of dough. Place pan on a large baking sheet. Step 3Bake crust until no longer shiny, 18 to 20 minutes. Let cool. Step 4Using an electric mixer on medium-high speed, in a large bowl, beat milk, cream cheese, and peanut butter until smooth. Step 5Arrange banana slices over cooled crust, slightly overlapping. Pour peanut butter filling over bananas; smooth top. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours or up to overnight. Step 6Using electric mixer on high speed, in a medium bowl, beat cream and powdered sugar until stiff peaks form. Spread on top of peanut butter filling. Top with cacao nibs.
If you love this, check out more of our peanut butter desserts. Have you made this yet? Let us know how it went in the comments below!
