Chocolate Banana Peanut Butter Muffin [Vegan] – One Green Planet

Last updated: February 20, 2026 7:20 pm

Senior Journalist Editor

Anand Kumar is a Senior Journalist at Global India Broadcast News, covering national affairs, education, and digital media. He focuses on fact-based reporting and in-depth analysis...

Follow:

- Senior Journalist Editor

4 Min Read

38.6 thousand views 45 minutes ago

Author biography

Decadent vegan desserts of your wildest imagination. Bridge is an Irish vegan blogger from Dublin. I started… Read more

Chocolate, banana and peanut butter pie

Discover more recipes with these ingredients

Chocolate Banana Peanut Butter Pie [Vegan]

This Vegan Chocolate Peanut Butter Pie is the ultimate vegan dessert – it’s so decadent and creamy. A simple cookie base topped with layers of banana, silky peanut butter, and rich dark chocolate. The result is a vegan chocolate peanut butter pie that will impress everyone who tastes it. This delicious treat… Read more

Ingredients you need for this Peanut Butter Banana Chocolate Pie [Vegan]

a base:

12 pieces of digestive biscuits
4 tablespoons. Melted coconut oil

Banana PB layer:

1 cup of peanut butter
2 large bananas
A quarter cup of coconut oil, melted
A quarter cup of powdered sugar

Chocolate layer:

Cream from a can of coconut milk (see notes)
5 oz dark chocolate
1/2 teaspoon ground instant coffee
1 teaspoon. Vanilla extract

How to prepare chocolate, banana and peanut butter pie [Vegan]

Line the base of the springform pan with some parchment paper. Add digestive biscuits to the food processor and blend until crumbs, slowly drizzle in the melted coconut oil. Press the crumbs into the bottom of the springform pan and press down until they form an even layer. Place in the oven at 275°F/140°C/gas mark 1 for about 10 minutes while you prepare the next layer.
To a food processor, add the peanut butter, banana, powdered sugar, and 1/4 cup of melted coconut oil. Mix until very smooth.
Pour the peanut butter mixture over the cookie base and place it in the refrigerator or freezer for at least half an hour until it hardens.
When the peanut butter layer is set, scoop the cream out of the canned coconut milk and place it in a saucepan over very low heat. Break the chocolate and add the vanilla and coffee extracts. Stir constantly until all the chocolate has melted.
Pour the chocolate mixture over the peanut butter layer and return to the refrigerator for at least another hour or place in the freezer for a few hours until set.

Notes

Place a can of coconut milk in the refrigerator the night before making the pie to separate the thick cream from the lighter coconut water. When you are ready to use it, open the can and scoop the solid cream from the top of the can.

Nutritional information

Note: Information shown is based on available ingredients and preparations. It should not be considered a substitute for the advice of a professional dietitian.