If you love the rich harmony of chocolate and peanut butter paired with the natural sweetness of bananas, you’re going to fall head over heels for this Chocolate Peanut Butter Banana Trifle. This decadent dessert layers moist chocolate cake, creamy peanut butter banana pudding, fresh bananas, and fluffy whipped coconut cream to create a vibrant, luscious treat that’s both comforting and indulgent. Whether it’s for a special occasion or simply a way to brighten your day, the Chocolate Peanut Butter Banana Trifle combines familiar flavors in a delightfully fresh way that will keep you coming back for more.

Chocolate Peanut Butter Banana Trifle Recipe

Ingredients You’ll Need

Gathering the right ingredients for this trifle is a breeze, and each one plays an essential role in creating the perfect balance of flavors and textures. From the chocolate cake’s rich foundation to the smooth peanut butter pudding and the tropical lightness of whipped coconut cream, every component shines through beautifully.

Chocolate cake: Use half a batch of a moist Duncan Hines-style chocolate cake without ganache for a rich base.
Smooth peanut butter: One cup, organic if possible, for creamy depth and nutty richness.
Ripe banana: Adds natural sweetness and softness; can substitute with persimmon or jam for variety.
Maple syrup: A third of a cup plus 2 tablespoons; a natural sweetener that complements peanut butter perfectly.
Dash of salt: Balances sweetness and enhances flavor complexity.
Full-fat coconut milk: One can, refrigerated overnight to whip into a dairy-free, fluffy cream.
Vanilla extract: One teaspoon to brighten and round out the flavors.
Additional ripe bananas: Two to three, sliced for layering, or alternative fruit or nuts to add texture.
Optional toppings: Cacao nibs, chocolate chips, cinnamon, or extra cacao powder for a decorative and tasty finish.

How to Make Chocolate Peanut Butter Banana Trifle

Step 1: Prepare the Chocolate Cake

Begin by following your favorite chocolate cake recipe; I use a Duncan Hines-style chocolate cake without the ganache to keep the layers moist yet light. After baking, allow the cake to cool completely before slicing into small bite-sized squares. These will form the sturdy yet fluffy foundation of your trifle layers.

Step 2: Make the Peanut Butter Banana Pudding

Combine the smooth peanut butter, ripe banana, ⅓ cup maple syrup, and a dash of salt in a blender or food processor. Blend until the mixture is decadently smooth and creamy, adjusting sweetness to taste. This pudding layer brings a luscious, velvety texture that beautifully contrasts with the cake’s crumb.

Step 3: Whip the Coconut Cream

Carefully scoop out only the solid white coconut cream from your chilled can of full-fat coconut milk, leaving behind the watery part. Whip this solid cream with an electric mixer until it turns light and fluffy. Then gently fold in the additional 2 tablespoons of maple syrup and vanilla extract for sweetness and aromatic depth. This dairy-free whipped cream adds a cloud-like softness to the trifle.

Step 4: Assemble the Trifle Layers

In your chosen serving dish or individual jars, create layers by first adding chocolate cake pieces, followed by a thick spoonful of peanut butter banana pudding, then a generous scattering of sliced bananas. Repeat this layering until all ingredients are used up, finishing with a final dollop of whipped coconut cream. For a festive touch, sprinkle cacao nibs, chocolate chips, cinnamon, or cacao powder over the top.

How to Serve Chocolate Peanut Butter Banana Trifle

Garnishes

A simple spritz of cacao nibs or chocolate chips adds delightful crunch and bursts of chocolate in every bite, while a light dusting of cinnamon or cacao powder brings a warm aroma and a touch of elegance. Fresh banana slices or even a few toasted nuts can enhance both look and texture beautifully.

Side Dishes

The Chocolate Peanut Butter Banana Trifle stands well on its own as a show-stopping dessert, but pairing it with a fresh berry salad or a crisp espresso shot can make for an exciting finish to your meal. The tartness of berries offsets the richness, and coffee’s slight bitterness rounds out sweetness perfectly.

Creative Ways to Present

Try layering the trifle in clear glass jars or pretty dessert bowls to showcase the stunning layers of chocolate, peanut butter pudding, and banana. For a fun twist, serve mini trifles in small glasses or even mason jars for grab-and-go treats that are perfect for gatherings or gifting.

Make Ahead and Storage

Storing Leftovers

Leftover Chocolate Peanut Butter Banana Trifle should be covered tightly and refrigerated. Thanks to the moisture in the cake and pudding, flavors actually meld over time, making it taste even better the next day. Enjoy leftovers within 2-3 days for optimal freshness.

Freezing

The delicate layers and whipped coconut cream mean freezing isn’t ideal for this trifle, as texture may suffer upon thawing. If you must freeze, do so prior to adding the whipped cream and fresh bananas, and expect a softer consistency after thawing.

Reheating

This dessert is best served chilled and should not be reheated. Warming it will compromise the fluffy coconut whipped cream and cause fresh bananas to become mushy. Chill before serving to keep every spoonful perfect.

FAQs

Can I use regular whipped cream instead of coconut cream?

Absolutely! While the coconut cream adds a lovely tropical flavor and a dairy-free option, regular whipped cream works beautifully if you prefer a classic creamy texture.

Is there a good substitute for maple syrup in this recipe?

Yes, you can use agave nectar, honey (if not strictly vegan), or even a simple sugar syrup, but maple syrup adds a lovely warm flavor that complements peanut butter and chocolate wonderfully.

Can I prepare components ahead of time?

Definitely! You can bake the cake and make the peanut butter pudding a day in advance, and even whip the coconut cream just before assembling. This makes putting together the trifle quick and stress-free on serving day.

Can I make this trifle nut-free?

To make it nut-free, you can swap peanut butter for sunflower seed butter or another seed butter of your choice. This keeps the creamy, nutty essence without peanuts.

Do I have to use bananas? What are good alternatives?

Bananas bring natural sweetness and creaminess, but ripe persimmons, chopped berries, nuts, or even jam can add interesting textures and flavors if you prefer to skip bananas.

Final Thoughts

Making a Chocolate Peanut Butter Banana Trifle is like giving yourself a layered hug of your favorite flavors. It’s an easy-to-make, visually stunning dessert that brings together familiar tastes in a new and exciting way. Whether you’re treating yourself or impressing guests, this trifle will quickly become a go-to favorite you’ll love sharing.

Chocolate Peanut Butter Banana Trifle Recipe

★★★★★

5.2 from 6 reviews

Author: Thomas
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A decadent and layered Chocolate Peanut Butter Banana Trifle featuring rich chocolate cake, creamy peanut butter banana pudding, and fluffy coconut whipped cream. This dessert combines luscious flavors and textures, perfect for gatherings or a special treat.

Instructions

Prepare the Chocolate Cake: Follow the recipe for Duncan Hines-Style Chocolate Cake, excluding the ganache topping. Once baked, allow the cake to cool completely and then slice it into small squares for layering.
Make the Peanut Butter Banana Pudding: In a blender or food processor, combine 1 cup smooth peanut butter, 1 ripe banana, ⅓ cup maple syrup, and a dash of salt. Blend until smooth and creamy. Adjust sweetness as desired. Set aside.
Prepare the Coconut Whipped Cream: Carefully scoop out the solid white cream from the chilled can of full-fat coconut milk, avoiding the liquid. Place the solids into a mixing bowl and whip with a mixer until fluffy. Add 2 tablespoons maple syrup and 1 teaspoon vanilla extract, then mix until incorporated. Set aside.
Assemble the Trifle: In your serving jars or bowls, layer chocolate cake pieces, then a layer of peanut butter banana pudding, followed by sliced bananas or chosen fruit add-ins. Repeat these layers until all ingredients are used. Finish each trifle with a generous topping of the coconut whipped cream.
Add Final Touches: Sprinkle optional toppings such as cacao nibs, chocolate chips, cinnamon, or cacao powder atop the whipped cream for added texture and flavor.
Serve or Store: Serve the trifles immediately or keep refrigerated until ready to enjoy. This will help maintain the freshness and texture of layers.

Notes

For the chocolate cake, you can use any rich chocolate cake recipe if Duncan Hines-Style is unavailable.
You may substitute the banana with persimmon or jam depending on your taste and seasonal availability.
The coconut milk must be full-fat and chilled overnight to ensure it whips properly into a thick cream.
Adjust the sweetness in the pudding and whipped cream to your preference by altering the amount of maple syrup used.
This trifle is best consumed within 2-3 days if refrigerated.
Optional toppings can be customized to add crunch or extra chocolate flavor.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking, Whipping, Assembling
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1 cup)
Calories: 420
Sugar: 32g
Sodium: 210mg
Fat: 27g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 8g
Cholesterol: 0mg

Keywords: chocolate peanut butter banana trifle, layered dessert, chocolate cake dessert, peanut butter pudding, coconut whipped cream, easy trifle recipe, vegetarian dessert