No-Bake Banana Peanut Butter Dessert Squares – Creamy, Crunchy, and Easy

These dessert squares are the kind of treat you make once and keep craving. They’re creamy, a little crunchy, and full of that perfect banana–peanut butter combo. No oven, no fuss, just a few pantry staples and a chill time in the fridge.

They’re great for after-school snacks, casual get-togethers, or when you want something sweet without making a mess. Make a pan on Sunday and enjoy them all week—if they last that long.

Print Recipe

No-Bake Banana Peanut Butter Dessert Squares - Creamy, Crunchy, and Easy

Prep Time20 minutes mins

Total Time20 minutes mins

Servings: 12 servings

Ingredients

• For the crust: 2 cups graham cracker crumbs (or digestive biscuit crumbs)
• 6 tablespoons unsalted butter, melted
• 2 tablespoons brown sugar
• Pinch of salt
• For the peanut butter layer: 3/4 cup creamy peanut butter
• 4 ounces cream cheese, softened
• 1/3 cup powdered sugar (more to taste)
• 1 teaspoon vanilla extract
• 2 tablespoons milk (or as needed for spreading consistency)
• For the banana layer: 2 large ripe, firm bananas, sliced
• 1 teaspoon lemon juice (optional, helps prevent browning)
• For the chocolate topping: 1 cup semisweet chocolate chips
• 2 tablespoons coconut oil or butter
• Pinch of flaky sea salt (optional, for finishing)

Instructions

• Prep the pan: Line an 8x8-inch square pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
• Make the crust: Stir graham crumbs, melted butter, brown sugar, and salt until the mixture looks like damp sand.Press firmly into the pan in an even layer. Chill for 10 minutes.
• Mix the peanut butter layer: Beat peanut butter, cream cheese, powdered sugar, vanilla, and milk until smooth and spreadable. Adjust with a splash more milk if it’s too thick.
• Spread the peanut butter: Spoon onto the chilled crust and smooth to the edges.Chill while you prepare bananas.
• Add bananas: Toss banana slices with a little lemon juice if using. Lay them in a single, snug layer over the peanut butter.
• Make the chocolate topping: Melt chocolate chips with coconut oil in the microwave in 20–30 second bursts, stirring until glossy.
• Top and chill: Pour chocolate over the bananas and tilt the pan to coat evenly. Sprinkle flaky sea salt if you like.Chill uncovered for 15 minutes, then cover and chill at least 2 hours, until set.
• Slice and serve: Lift out using the parchment. Warm a sharp knife under hot water, wipe dry, and cut into squares.

What Makes This Recipe So Good

• No-bake convenience: You don’t need an oven or any special equipment—just a bowl, a pan, and a fridge.
• Balanced texture: A buttery cookie crust, creamy peanut butter filling, fresh banana slices, and a smooth chocolate topping.
• Simple ingredients: Everything is familiar, affordable, and easy to find.
• Customizable: Swap the crust, use crunchy peanut butter, or adjust the sweetness to your taste.
• Make-ahead friendly: They set beautifully and slice cleanly after chilling.

Ingredients

• For the crust:
  • 2 cups graham cracker crumbs (or digestive biscuit crumbs)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar
  • Pinch of salt
• For the peanut butter layer:
  • 3/4 cup creamy peanut butter
  • 4 ounces cream cheese, softened
  • 1/3 cup powdered sugar (more to taste)
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (or as needed for spreading consistency)
• For the banana layer:
  • 2 large ripe, firm bananas, sliced
  • 1 teaspoon lemon juice (optional, helps prevent browning)
• For the chocolate topping:
  • 1 cup semisweet chocolate chips
  • 2 tablespoons coconut oil or butter
  • Pinch of flaky sea salt (optional, for finishing)

How to Make It

1. Prep the pan: Line an 8×8-inch square pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
2. Make the crust: Stir graham crumbs, melted butter, brown sugar, and salt until the mixture looks like damp sand.

   Press firmly into the pan in an even layer. Chill for 10 minutes.

3. Mix the peanut butter layer: Beat peanut butter, cream cheese, powdered sugar, vanilla, and milk until smooth and spreadable. Adjust with a splash more milk if it’s too thick.
4. Spread the peanut butter: Spoon onto the chilled crust and smooth to the edges.

   Chill while you prepare bananas.

5. Add bananas: Toss banana slices with a little lemon juice if using. Lay them in a single, snug layer over the peanut butter.
6. Make the chocolate topping: Melt chocolate chips with coconut oil in the microwave in 20–30 second bursts, stirring until glossy.
7. Top and chill: Pour chocolate over the bananas and tilt the pan to coat evenly. Sprinkle flaky sea salt if you like.

   Chill uncovered for 15 minutes, then cover and chill at least 2 hours, until set.

8. Slice and serve: Lift out using the parchment. Warm a sharp knife under hot water, wipe dry, and cut into squares.

How to Store

• Refrigerator: Store in an airtight container for 3–4 days. The bananas stay best within the first 48 hours.
• Freezer: Freeze tightly wrapped squares for up to 1 month.

  Thaw in the fridge for 1–2 hours. Note: bananas may soften slightly after thawing.

• Transporting: Keep chilled and use an ice pack if traveling. The chocolate softens at warm room temps.

Benefits of This Recipe

• Quick and low-effort: Ready to chill in about 20 minutes.
• No oven heat: Perfect for warm days or busy weeknights.
• Nutrition perks: Peanut butter adds protein and healthy fats; bananas bring potassium and natural sweetness.
• Kid-friendly: Easy steps that kids can help with.

What Not to Do

• Don’t use overripe bananas: Very soft bananas release moisture and turn mushy.

  Choose ripe but firm.

• Don’t skip chilling: The layers need time to set for clean slices.
• Don’t pour hot chocolate directly on bananas: Let it cool for a minute so it doesn’t steam the fruit.
• Don’t use natural peanut butter that separates unless stirred well: Excess oil can make the layer greasy and loose.

Alternatives

• Crust swaps: Use crushed vanilla wafers, Biscoff cookies, Oreos (skip the sugar), or gluten-free cookies.
• Dairy-free: Use dairy-free cream cheese and plant-based butter; choose dairy-free chocolate chips.
• No-cream-cheese version: Replace with 1/4 cup additional peanut butter and 2–3 tablespoons more powdered sugar for structure.
• Nut-free: Use sunflower seed butter or cookie butter; adjust sugar to taste.
• Toppings: Drizzle with melted peanut butter, add chopped peanuts, or sprinkle toasted coconut before chilling.

FAQ

Can I make these a day ahead?

Yes. They’re actually better the next day once fully set. Just keep them covered in the fridge.

Why is my peanut butter layer too soft?

It likely needs more powdered sugar or a bit less milk.

Beat in 1–2 tablespoons more powdered sugar and chill longer.

How do I keep the bananas from browning?

Lightly toss slices with lemon juice or a mix of lemon and water. Also, sealing them under the chocolate layer helps.

Can I use crunchy peanut butter?

Absolutely. It adds great texture.

If it’s very thick, add a splash more milk to help spread.

What size pan should I use?

An 8×8-inch pan gives thicker squares. A 9×9-inch pan works for slightly thinner bars; reduce chilling time a bit.

How sweet are these?

They’re moderately sweet. For a sweeter bite, add an extra tablespoon of brown sugar to the crust or use milk chocolate on top.

In Conclusion

No-Bake Banana Peanut Butter Dessert Squares hit that sweet spot between easy and impressive.

With a crisp crust, creamy middle, fresh bananas, and a silky chocolate cap, they taste like more effort than they take. Keep a batch in the fridge for quick treats, and customize them to match your cravings. Simple ingredients, big payoff, no oven required.