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A skillet with banana crumble pie
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5 from 1 vote

Easy Peanut Butter Chocolate Banana Crumble Pie

Peanut Butter Chocolate Banana Crumble Pie is a fun summer dessert easily prepared with 8 staple ingredients and served with ice cream. It's cereal eaters' new favorite treat!
Keywords:banana, cereal, chocolate, peanut butter, pie
Prep Time 20 minutes
Cook Time 33 minutes
Total Time 53 minutes
Servings 12 people
Calories475 kcal


  • 5 1/3 cups Peanut Butter & Cocoa Pebbles™ Cereal
  • 1 1/2 cups sugar, divided
  • 13 tbsp unsalted butter
  • 5 cups sliced bananas
  • 2 tbsp fresh lemon juice
  • 2 tbsp cornstarch
  • 1 cup peanut butter and chocolate chips (mix)
  • 1/2 cup flour


  • Pulse Peanut Butter & Cocoa Pebbles in a food processor until finely ground. Or alternatively, place cereal in a large closed plastic bag and smash with a rolling pin or the back of a pan until finely ground. 
  • Mix 5 cups of the ground cereal with 1/4 cup sugar and 5 TBSP melted unsalted butter in a heat proof bowl and firmly press into the bottom and up sides of a 10-inch cast iron skillet. Bake at 350 F for about 8 minutes. Let cool completely on a wire rack before filling.
  • Meanwhile, toss together sliced bananas, lemon juice, 1 cup sugar, and cornstarch in a large bowl. Add the peanut butter and chocolate chips, toss again, and place into the skillet in an even layer. 
  • Then, make the crumble topping by mixing the remaining 1/3 cup cereal crumbs with 1/2 cup flour, 1/4 cup sugar, and 8 TBSP chilled chopped butter in another bowl, mixing by hand until texture is coarsely clumpy and mixture will hold together in clumps when you squeeze it with your hand.
  • Spread topping evenly on top of the banana filling with your hand and press it down lightly. 
  • Bake for 25-30 minutes or until the edges are bubbling and the crumble topping is lightly golden brown. Serve slightly warm with vanilla ice cream sprinkled with Peanut Butter & Cocoa Pebbles.

Recipe Notes

  1. Any leftovers must be transferred to a clean airtight container and stored in the refrigerator for up to 2 days. 
  2. If desired, melt about 1/3 cup bittersweet chocolate chips according to the instructions on the package and drizzle over the top of the baked peanut chocolate banana crumble pie. Then, served topped with ice cream. 


Calories: 475kcal | Carbohydrates: 74g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 33mg | Sodium: 123mg | Potassium: 420mg | Fiber: 2g | Sugar: 51g | Vitamin A: 445IU | Vitamin C: 9.2mg | Calcium: 35mg | Iron: 0.5mg
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