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JOBBIE Peanut Butter Banana Cream Pie

JOBBIE Peanut Butter Banana Cream Pie 

by Fifi Leong (@fifileongmy IG) 


  • 100 g digestive biscuits 
  • 40 g salted butter, melted 
  • 60 g JOBBIE Monkey King Crispy Coconut Peanut Butter  
  • 1 tsp lemon juice (optional) 
  • 2-3 bananas, cut in slices 
  • 100 g whipping cream 
  • 1 tbsp icing sugar 
  • some chocolate chips or toasted coconut flakes (optional) 


Heart shaped tart mould (22 cm) 


  1. In a food processor, grind digestive biscuits. 
  2. Add melted butter, mix thoroughly. Transfer to a heart shape mould, press biscuit crumbs firmly on the bottom and up side of pan. Freeze 10 minutes. 
  3. Stir peanut butter until it is creamy. Spread on frozen biscuit crust. 
  4. Drizzle lemon juice on banana slices and mix gently. Arrange banana slices on peanut butter. 
  5. In a mixer, whisk whipping cream and icing sugar until it forms a soft peak. Transfer to a piping bag with nozzle. 
  6. Cover banana slices with whipped cream. Refrigerate for 1 hour. Drizzle with chocolate sauce. Serve chilled. 


  • Cover biscuit base with a layer of melted chocolate not only prevent biscuit layer turns soggy but also gives depth flavour to the pie. 

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