Banana, Chocolate and Peanut Butter Pizza – Whip It UP!

Banana, Chocolate and Peanut Butter Pizza 

The classic peanut butter-banana combo triggers deliciousness when boosted with chocolate. It probably explains why Reese’s peanut butter chocolate is such a hot favourite. This combo also works so well as a dessert pizza topping. As for the chocolate chips, toss them in liberally. It comes out melting and moreish — absolutely lip-smacking and satisfying! Perfect for relaxing weekends during the coming school holidays or even for breaking fast during Ramadan.

Total time: 2 hours
Difficulty: 3/5
Cost: S$6.00
Yields: 25cm x 1; 15cm x 2 pizzas

A: Pizza Dough

300g bread flour
2 teaspoons instant dry yeast
1 teaspoon salt
½ teaspoon sugar
2 teaspoons olive oil
180g cold water

B: Topping

4 tablespoons peanut butter, creamy or crunchy
2 tablespoons chocolate chips
1-2 bananas, peeled and sliced
50g cheddar cheese, shredded
50g mozzarella cheese, grated


1. Combine A ingredients in a stand mixer fitted with a dough hook. Mix at lowest speed until well combined.

2. Turn up speed to medium – knead approximately 6-10 minutes until dough is elastic and pulls away from sides of mixing bowl.

3. To check if dough is sufficiently kneaded, do a windowpane test. Pinch a small piece of dough – using both your thumbs and index fingers, gently stretch dough in opposite directions.

4. If you can stretch dough to resemble a windowpane without it breaking or tearing, the gluten is well developed. If not, continue to knead another 3-5 minutes and do another windowpane test.

5. Next, form dough into a ball. Place dough in a deep bowl that has been greased with some oil. Cover with cling wrap.

Allow it to rise in a warm place for 30-45 minutes e.g. on a rack in a turned off oven with a bowl of boiling water beneath it on oven floor. This is the 1st rise.

6. Transfer dough to a kitchen counter. Using your fist, gently punch down to deflate it. Then shape it into a smooth ball again. Cover with cling wrap. Rest for 15 minutes – 2nd and final rise.

7. Meanwhile, preheat oven to 230°C.

8. Next, divide dough into 2 pieces. Dust kitchen top and rolling pin with flour. Roll dough out into discs. Pre-bake for 5-6 minutes – this ensures crust gets properly cooked before the cheese melts.

9. Remove pizza base from oven. Spread peanut butter on it.

Next, add banana slices.

Then sprinkle chocolate chips generously over banana.

Top with both types of cheese.

10. Return pizza to the oven for final baking.

It will take another 10-15 minutes of baking or until cheese turns toasty brown. Serve while pizza is warm.

Note: Baking time may vary with different oven brands, i.e. some brands may heat up faster than another even though it is set at the same oven temperature of 230°C.

TIP: Make pizza dough ahead of time. Leave it to rise overnight in the fridge, covered in an airtight container. The next day, remove dough from fridge; continue from step 8.
Alternatively, pre-bake crust and then freeze it. Allow crust to cool completely; wrap with cling film followed by aluminium foil. It keeps well in the freezer for up to 1 month

TECHNIQUE: To prevent over-proofing in humid climates, use cold water (Ingredients A). Chill ingredients before mixing. Allow dough to double in size before working on it.

Photos: Adeline Song Jun Ling


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