Some desserts whisper. This one flexes. Thick ribbons of peanut butter cream, fudge-slick brownies, and bananas stacked like edible Jenga—this trifle isn’t subtle, it’s a crowd-stopper.
It assembles fast, looks extravagant, and tastes like your favorite candy bar went to finishing school. Bring it to a party and watch people “sample” it for strictly scientific reasons—again and again.
Why This Recipe Works
Flavors that stack, not fight. Chocolate, peanut butter, and banana are a natural trio—sweet, salty, creamy, and a little fruity to keep things lively. Texture contrast is king. Fudgy brownie cubes anchor the layers, bananas add juicy softness, and whipped cream keeps it light. Foolproof assembly. No baking required if you use store-bought brownies; it’s more architecture than pastry. Make-ahead friendly. The layers meld overnight, turning good into “wow” with zero extra effort.
Ingredients Breakdown
- Brownies: 1 pan (8×8 or 9×9), cut into 1-inch cubes. Use homemade or a good bakery brownie for best texture.
- Bananas: 4–5 medium, ripe but firm (no mushy spots).
- Chocolate pudding: 3.4 oz box instant chocolate pudding + milk per package (usually 2 cups).
- Peanut butter cream: 1 cup creamy peanut butter, 8 oz cream cheese (softened), 1/2 cup powdered sugar, 1 tsp vanilla.
- Whipped cream: 2 cups heavy cream + 3 tbsp powdered sugar, or 8–12 oz whipped topping for convenience.
- Chocolate sauce: 1/3 cup hot fudge or chocolate syrup for drizzling.
- Peanut crunch (optional): 1/3 cup chopped roasted peanuts or mini peanut butter cups.
- Banana insurance (optional): 1 tbsp lemon juice to toss with slices to slow browning.
- Pinch of salt: Brightens the peanut butter layer, trust me.
The Method – Instructions
- Make the pudding. Whisk instant chocolate pudding with cold milk for 2 minutes.
Chill until set.
- Whip the cream. Beat heavy cream and powdered sugar to soft peaks. Reserve 1 cup for folding into the peanut butter cream if you want it extra airy.
- Mix the peanut butter cream. Beat cream cheese until smooth. Add peanut butter, powdered sugar, vanilla, and a pinch of salt.
Beat until fluffy. Fold in 1 cup whipped cream for a lighter texture (optional but recommended).
- Slice the bananas. Cut into coins. If they’re very ripe, toss gently with lemon juice to slow browning.
- Layer 1: Brownies. Add half the brownie cubes to the bottom of a trifle dish or large glass bowl.
- Layer 2: Pudding. Spoon on half the chocolate pudding.
Smooth to edges.
- Layer 3: Bananas. Arrange half the banana slices in a snug layer.
- Layer 4: Peanut butter cream. Spread half the mixture over bananas. Don’t stress about perfection.
- Layer 5: Whipped cream. Add a thick layer. Drizzle a little chocolate sauce.
- Repeat. Build the second round: brownies, pudding, bananas, peanut butter cream, whipped cream.
- Top it off. Finish with a final drizzle of chocolate sauce and a sprinkle of chopped peanuts or mini PB cups.
- Chill. Refrigerate at least 2 hours (overnight is elite) to let flavors mingle and layers set.
Preservation Guide
- Fridge: Cover tightly and refrigerate up to 3 days.
Bananas may soften but flavor improves.
- Make-ahead: Assemble up to 24 hours early. Add top garnish right before serving for best look.
- Freezer: Not recommended; bananas and whipped layers can weep and turn icy. If you must, freeze in individual cups and expect a semi-frozen mousse vibe.
- Leftover rehab: Stir into parfait jars or spoon over pancakes.
No regrets.
Health Benefits
- Potassium from bananas: Supports muscle function and hydration balance.
- Protein and healthy fats from peanut butter: Adds satiation and slows sugar spikes (somewhat).
- Calcium from dairy: Bone support, plus a creamy texture win.
- Mental health bonus: Joy counts. A sensible portion can fit a balanced lifestyle, IMO.
What Not to Do
- Don’t use overripe bananas. They’ll turn mushy and gray quickly.
- Don’t skip the salt. A pinch in the PB layer elevates flavor and cuts richness.
- Don’t overwhip cream. Grainy cream collapses. Stop at soft-to-medium peaks.
- Don’t assemble warm. Hot brownies melt everything into a puddle.
Cool completely first.
- Don’t drown it in syrup. A drizzle = glossy; a flood = soggy.
Mix It Up
- Swap the base: Use chocolate pound cake, Oreos, or chocolate wafer cookies instead of brownies.
- Add crunch layers: Crushed pretzels or peanut brittle between layers for a salty hit.
- Go lighter: Greek yogurt folded into the PB cream, and use sugar-free pudding if that’s your lane.
- Flavor bumps: Espresso powder in the pudding, cinnamon on bananas, or a splash of bourbon in the whipped cream (adults-only, FYI).
- Nut-free version: Use sunflower seed butter and omit peanuts—still rich and amazing.
FAQ
Can I make this a day ahead?
Yes. It actually improves after chilling overnight. Add the final whipped cream swoops and garnish just before serving for maximum drama.
What if I don’t have a trifle dish?
Use a large glass bowl, a 9×13 pan, or individual mason jars.
Clear sides show off the layers, but taste doesn’t care about aesthetics.
How do I keep bananas from browning?
Use firm, just-ripe bananas and lightly toss slices in lemon juice. Assemble close to serving time if you want them ultra-bright.
Can I use store-bought components?
Absolutely. Grab bakery brownies, tub whipped topping, and instant pudding.
Assembly is the flex here, not martyrdom.
Is there a dairy-free option?
Yes: use dairy-free pudding mix with plant milk, coconut whipped cream, and a dairy-free cream cheese or skip it and bulk up PB with coconut cream.
Wrapping Up
This Chocolate Peanut Butter Banana Trifle is proof that simple parts can create a flashy, unforgettable whole. It’s fast to build, easy to tweak, and guaranteed to disappear by the spoonful. Make it once and you’ll be “volunteered” to bring dessert forever—consider yourself warned.