Creamy, crunchy, and irresistibly chocolatey, this Chocolate Peanut Butter Banana Cream Trifle is everything you want in an easy, show-stopping dessert. Layers of silky chocolate pudding, fluffy whipped cream, sweet bananas, peanut butter pockets, and crunchy graham crumbs come together in minutes and disappear even faster at the table. Fun fact: trifles were originally English party desserts where cooks used whatever was on hand—so this mashup of peanut butter and banana is practically historic.
This recipe is wonderfully simple, quick to assemble, and perfect for family nights or potlucks. If you love layered desserts, you might also enjoy my other take on this classic in the Chocolate Peanut Butter Banana Cream Trifle recipe for more serving ideas. It’s comforting like a pudding, festive like a trifle, and crowd-pleasing like your favorite brownie — you’ll want to make it again and again. Grab a bowl and get ready to impress with almost no fuss.
What is Chocolate Peanut Butter Banana Cream Trifle?
What’s in a name? A lot of deliciousness. Chocolate Peanut Butter Banana Cream Trifle combines three household favorites—chocolate, peanut butter, and banana—into stacked layers of texture and flavor. Why call it a trifle? Because it’s playfully extravagant: layers, layers, layers. Ever wonder if trifles make people happier? Maybe—the way to a man’s heart is through his stomach. Who knew that a spoonful of chocolate and banana could be so persuasive? Try it and see for yourself: this dessert is made for sharing and smiles.
Why You’ll Love This
- Main highlight: The contrast of silky chocolate pudding, airy whipped cream, and pockets of peanut butter creates a creamy-sweet-salty harmony that keeps every bite interesting.
- Cost-saving: Made with pantry staples—instant pudding, graham crackers, peanut butter, milk, and bananas—this dessert is wallet-friendly compared to store-bought specialty desserts.
- Flavor enhancements: Mini chocolate chips and chopped peanut butter cups on top make each scoop feel indulgent and restaurant-worthy.
If you enjoy rich peanut butter treats, don’t miss the crunchy twist in my Chocolate Cookie Peanut Butter Bites for another easy party dessert. Ready to make it? Let’s go.
How to Make
Quick Overview
This trifle is easy to assemble, bursting with creamy texture and layered flavor, and satisfying for both kids and adults. Prep time is about 20 minutes, plus at least 2 hours chilling time so layers set and flavors meld. No baking required—just mixing, layering, and chilling.
Ingredients
- 2 cups heavy cream, cold
- 1/4 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 package (3.9 oz) instant chocolate pudding mix
- 2 cups cold milk (for pudding)
- 1 cup creamy peanut butter, room temperature
- 1/2 cup powdered sugar (extra), sifted
- 3 large bananas, sliced into 1/4-inch rounds
- 1 box (14.4 oz) graham crackers, crushed (about 3 cups crumbs)
- 1/2 cup mini chocolate chips
- Peanut butter cups, chopped (for garnish, about 1/2 cup)
Directions
- Chill your mixing bowl and beaters in the fridge for 10 minutes, then pour in the 2 cups cold heavy cream, add 1/4 cup powdered sugar and 1 teaspoon vanilla extract. Beat on medium-high until stiff peaks form. Do not overbeat—stop when peaks hold their shape. Set aside in the refrigerator.
- In a separate bowl, whisk the package of instant chocolate pudding mix with 2 cups cold milk for 2 minutes until smooth. Let it sit in the refrigerator for at least 5–10 minutes to firm up.
- In another bowl, combine 1 cup creamy peanut butter and the extra 1/2 cup powdered sugar. Mix until smooth and slightly fluffy—use a spatula or stand mixer on low. If too stiff, add 1 teaspoon milk at a time until spreadable.
- Choose a clear trifle dish or large glass bowl. Begin with a layer of crushed graham crackers at the bottom (about 1 cup crumbs) and press lightly to create a base.
- Spoon a layer of chocolate pudding over the crumbs (about 1 to 1 1/2 cups), then arrange a single layer of sliced bananas so they cover the pudding evenly. Top with a layer of whipped cream (about 1 cup).
- Drop spoonfuls of the peanut butter mixture across the whipped cream, then sprinkle 2–3 tablespoons mini chocolate chips over that layer. The peanut butter dollops will soften and distribute flavor as it chills.
- Repeat the layers (graham crumbs, pudding, bananas, whipped cream, peanut butter dollops, chips) until your dish is full, finishing with a smooth layer of whipped cream on top.
- Decorate the top layer with chopped peanut butter cups and the remaining mini chocolate chips for a final touch.
- Refrigerate for at least 2 hours to let layers set and flavors meld. Serve chilled and watch it disappear!
What to Serve With
- Fresh berries or sliced strawberries to cut through richness.
- A simple green salad with citrus vinaigrette for a light contrast after a heavy meal.
- Hot coffee or espresso to pair with chocolate and peanut butter flavors.
- Vanilla bean ice cream on the side for extra indulgence.
- A salted caramel drizzle for an elegant finish.
Top Tips for Perfecting
- Use cold heavy cream and a chilled bowl for the best whipped cream volume.
- If your bananas brown quickly, toss slices in a teaspoon of lemon juice to slow oxidation.
- For a firmer pudding layer, let the instant pudding set in the fridge while you prepare other components.
- Substitute almond or sunflower seed butter for peanut butter to accommodate allergies—adjust powdered sugar for sweetness.
- To avoid soggy layers, do not over-soak graham crumbs; press them lightly but not compacted.
- Make ahead tip: Assemble up to 24 hours in advance for best flavor, but add chopped peanut butter cups right before serving for texture.
Storing and Reheating Tips
- Refrigeration: Store covered with plastic wrap or an airtight lid for up to 48 hours. Best eaten within 24 hours for freshest banana texture.
- Freezing: Whole assembled trifle does not freeze well; whipped cream and bananas change texture. Instead, freeze leftover pudding or peanut butter mixture separately for up to 1 month.
- Reheating: This dessert is served cold; do not heat. If components were frozen, thaw in the refrigerator overnight before assembling.
- Leftover serving: Stir gently before serving to redistribute any separated layers, then garnish fresh.
FAQs
Can I make this dessert dairy-free or gluten-free?
Yes. Use dairy-free whipping cream and a dairy-free pudding alternative, swap graham crackers for gluten-free crackers, and choose a dairy-free chocolate chip to keep it allergen-friendly.
How far in advance can I assemble the trifle?
You can assemble it up to 24 hours ahead. For best texture, add crunchy garnishes like chopped peanut butter cups right before serving.
Can I use crunchy peanut butter instead of creamy?
Absolutely. Crunchy peanut butter adds texture; just mix it well with powdered sugar so it creates spreadable dollops.
What if my whipped cream becomes grainy or separates?
This usually happens if overwhipped. If grainy, gently fold in a tablespoon of fresh whipped cream or a teaspoon of milk until smooth. Start again with fresh cream if it’s too far gone.
Can I use fresh homemade chocolate pudding instead of instant?
Yes. Homemade pudding works great—just make sure it’s fully chilled and firm before layering so your trifle holds its shape.
Conclusion
This Chocolate Peanut Butter Banana Cream Trifle is an easy, crowd-pleasing dessert that balances creamy, crunchy, and fruity elements in every spoonful. It’s simple to assemble, budget-friendly, and perfect for family gatherings or dinner parties. If you’re curious about variations that are gluten-free or dairy-free, check this inspiring version for alternatives: Gluten-Free, Dairy-Free Chocolate Peanut Butter Banana Trifle. Give it a try, share it with friends, and enjoy the smiles that follow.
Chocolate Peanut Butter Banana Cream Trifle
Equipment
- Mixing Bowl
- Whisk
- Trifle Dish
Ingredients
Ingredients
- 2 cups Heavy cream, cold For whipped cream layer
- 1/4 cup Powdered sugar, sifted For whipped cream
- 1 teaspoon Vanilla extract For whipped cream
- 1 package (3.9 oz) Instant chocolate pudding mix
- 2 cups Cold milk For pudding
- 1 cup Creamy peanut butter Room temperature
- 1/2 cup Powdered sugar (extra), sifted For peanut butter mixture
- 3 large Bananas Sliced into 1/4-inch rounds
- 1 box (14.4 oz) Graham crackers, crushed About 3 cups crumbs
- 1/2 cup Mini chocolate chips For layering
- 1/2 cup Peanut butter cups, chopped For garnish
Instructions
- Chill your mixing bowl and beaters in the fridge for 10 minutes, then pour in the heavy cream, add powdered sugar and vanilla extract. Beat on medium-high until stiff peaks form. Set aside in the refrigerator.
- In a separate bowl, whisk the instant chocolate pudding mix with cold milk for 2 minutes until smooth. Let it sit in the refrigerator for at least 5–10 minutes to firm up.
- In another bowl, combine creamy peanut butter and the extra powdered sugar. Mix until smooth and slightly fluffy. If too stiff, add milk until spreadable.
- Choose a clear trifle dish or large glass bowl. Begin with a layer of crushed graham crackers at the bottom and press lightly to create a base.
- Spoon a layer of chocolate pudding over the crumbs, then arrange a single layer of sliced bananas to cover the pudding evenly. Top with a layer of whipped cream.
- Drop spoonfuls of the peanut butter mixture across the whipped cream, then sprinkle mini chocolate chips over that layer.
- Repeat the layers (graham crumbs, pudding, bananas, whipped cream, peanut butter dollops, chips) until your dish is full, finishing with a smooth layer of whipped cream on top.
- Decorate the top layer with chopped peanut butter cups and the remaining mini chocolate chips. Refrigerate for at least 2 hours to let layers set and flavors meld.
- Serve chilled and enjoy!