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

Prep Time 20 minutes
Total Time 20 minutes
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)

Method
 

  1. Prep the pan: Line an 8x8-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.