I remember the exact moment my grandpa made me my first peanut butter and banana sandwich. Needless to say, it blew my mind…something better than PB&J?? Now peanut butter and banana is my favorite combination, which is why I created an adult version of a childhood favorite with this caramelized peanut butter banana pizza. This soft and pillowy crust is topped with creamy peanut butter, caramelized bananas, and a drizzle of dark chocolate.

This post is sponsored by Fleischmann’s Yeast but all thoughts and opinions are my own. Thank you for supporting the brands that make Butternut Bakery possible!

The BEST pizza crust (that works with everything)

The reason why I love this recipe is because the pizza crust is so easy to make, and it goes with just about everything! Whether you want something savory or sweet, it’s the perfect blank slate for any topping.

It’s also well worth it to bake your own pizza crust from scratch. Not only is it incredibly easy to make, but the outcome is way better than anything store bought. It’s more tender, fluffier, and much more flavorful. Using Fleischmann’s RapidRise® Yeast also cuts the entire process in half, leaving you with a delicious homemade crust in a snap. To learn more about baking pizza crust with yeast, check out Fleischmann’s yeast baking basics.

With this crust ready in minutes, it’s the perfect recipe to make with your kids or for date night. Here are a few tips to ensure it turns out perfect:

1. The Yeast – Make sure to use a good quality quick rising yeast to create those bubbly air pockets all throughout the dough. I recommend Fleischmann’s RapidRise® Yeast because it’s really easy to work with, rises in 10 minutes, and provides the best fluffy texture. This pizza crust turns out soft and golden brown every time I use Fleischmann’s.
2. The Water – Make sure to use warm water. If it’s too hot, it will kill the yeast. If it’s too cold, it won’t activate the yeast. You can grab warm water from your tap or microwave it for about 30-45 seconds in the microwave.
3. The Flour – Since this recipe doesn’t require a mixer, we gradually add the flour so it’s much easier to mix by hand. As soon as it becomes too tough to mix with a spoon, switch to your hands and knead the dough inside the bowl (for easy clean up!).
4. The Sticky Test – When the dough is nice and smooth, rinse and dry off your hands and press a finger into the surface. If it sticks, the dough needs a bit more flour and kneading. If it doesn’t stick and the dough slowly springs back, it’s ready to rest for 10 minutes.

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Tips for baking a golden brown pizza crust

After 10 minutes, press the dough out onto a pizza pan lined with parchment paper. It’s much easier to spread the dough out on paper rather than a pan.

For the best results, use a pizza pan with holes on the bottom. This allows the bottom to bake through much faster. If you don’t have one, you can always bake the crust for a few extra minutes.

Press the dough out with your fingers, no rolling pins needed. Form it into a rough 12″ round. To prevent the center from bubbling up, prick the surface with a fork. Doing so will give us a flat surface to spread the toppings on.

When it’s ready, the crust should be golden brown and rigged. If it’s still too soft but the top is golden, cover it with foil and continue to bake for 3-5 minutes.

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What are caramelized bananas?

You can opt to top this pizza with plain banana slices, but caramelizing them takes the flavor to the next level.

The process of caramelizing bananas is really simple. Banana slices are fried in a pan with a fat and a sugar. For this recipe I used butter and honey as they provide a perfectly brown color that’s difficult to burn.

During the process, the bananas soften and release and even stronger banana flavor. For the best results, use yellow bananas. You want to start with a fairly firm banana, otherwise they could turn to mush after caramelizing.

Once browned, allow the banana slices to cool completely before placing on top of the peanut butter layer.

Banana dessert pizza toppings

Once the pizza has cooled, it’s topped with a layer of creamy peanut butter. You can use crunchy, natural, chocolate, or any type of peanut butter you like. I chose to use classic creamy to stay true to how my grandpa made my sandwiches.

Top with an even layer of the caramelized bananas. It is then finished off with chopped peanuts and a drizzle of chocolate. The peanuts add a nice crunch since all other elements are soft or tender. You can use peanuts, sunflower seeds, cacao nibs, or any other type of nut.

The chocolate drizzle is optional, but it adds so much dimension to both the look and taste of this pizza. Without the chocolate, this is a tasty snack that’s low in sugar and butter. But with the chocolate, it adds that dessert element to take this pizza over the top.

Dessert pizza leftovers

For any leftovers, it can be stored in an air tight container at room temp for up to 2 days but the bananas will brown a bit during that time.

You can also store in a container in the refrigerator for up to 3-4 days and warm a slice up in the microwave before eating.

How to make this recipe vegan

This recipe is VERY easy to make completely vegan. You have two options:

1. Top with fresh banana slices, not caramelized
2. Swap the butter with any nondairy butter and the honey with maple syrup

Otherwise, the crust alone is completely vegan so you can use this crust recipe as a base to your favorite pizza.

For more banana recipes, check out my:

• Chocolate Chip Banana Bread
• Peanut Butter Banana Muffins
• Stuffed Banana Scones
• Vegan Banana Cake

Make sure to tag me @butternutbakery on Instagram if you make this Banana Dessert Pizza. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!

Watch how to make this dessert pizza here:

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