In a medium mixing bowl, combine 1 cup of creamy peanut butter, 1 teaspoon of vanilla extract, and ½ cup of powdered sugar. Use a hand whisk or electric mixer on medium speed until the mixture is smooth and free of lumps, about 2–3 minutes.

In a separate, clean bowl, pour in 1 cup of heavy cream. Using an electric mixer, whip the cream on medium speed until soft peaks form, around 3–5 minutes.

Carefully fold the whipped cream into the peanut butter mixture using a rubber spatula until no white streaks remain.

Take a serving dish (an 8x8 inch square dish works perfectly) and layer the bottom with graham crackers to provide a crunchy base.

Slice 2-3 ripe bananas into even rounds and layer them over the graham crackers.

Spoon the peanut butter pudding mixture over the bananas, spreading it gently to create an even layer. Repeat the layering process until all components are used.

Cover the dish with plastic wrap or a lid and refrigerate the assembled pudding for a minimum of 4 hours, or preferably overnight.

Once set, garnish with extra banana slices or a sprinkle of crushed graham crackers on top before serving.