This recipe for Peanut Butter Banana Pudding produces something a lot like a cross between a banana cream and a peanut butter pie.
It’s a bit softer than pie filling, and there is no crust – or I guess you could think of it as having soft, internal, crustesque “stripes.” It’s about as easy as it gets without using a pudding or pie filling mix. The peanut flavor is muted, and the overall effect is simple and homey.
Lasts for several days, but best fresh. Travels well in a cooler. 
Decadent Peanut Butter Banana Pudding
- Total Time: 29 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
Layers of creamy peanut butter pudding, vanilla wafers, and bananas create a decadent dessert thats reminiscent of both banana cream pie and peanut butter pie.
Ingredients
- 1/3 cup all-purpose flour
- 1/4 tsp salt
- 1 cups (237 ml) sugar
- 1 cups (237 ml) whole milk
- 4 egg yolks
- 1 cups (237 ml) heavy cream
- 1/3 cup creamy peanut butter
- 3 tsp pure vanilla extract
- 50 vanilla wafers
- 4 med. ripe bananas
- 1/3 cup chopped (roasted and salted peanuts)
Instructions
- Whisk together flour, salt, and 2/3 cup sugar in a medium saucepan.
- Whisk in milk, egg yolks, and 1/2 cup cream.
- Cook over medium heat, whisking constantly, until thickened, 7 to 9 minutes.
- Remove from heat and whisk in peanut butter and 2 teaspoons vanilla.
- Arrange 25 wafers in the bottom of an 8-by-8-inch glass baking pan.
- Pour in 1/3 of the pudding, covering the cookies as completely as possible.
- Top with half of the banana slices, 1/4 cup peanuts, and remaining cookies.
- Check for evenness, gently pushing down on cookies as necessary.
- Whisk the pudding, ensuring any skin formed on top is incorporated back into the pudding and there are no lumps.
- Add another 1/3 of the pudding to the baking pan.
- Lay in remaining banana slices in a single layer.
- Slice leftover banana slices into half-moons and place them sideways along the pan perimeter, gently pushing them down.
- Add another 1/4 cup of nuts.
- Cover with remaining pudding. If it has become too cool to pour, reheat it gently while whisking constantly.
- Cover with plastic wrap, pressing it onto the pudding surface.
- Chill for 4 hours or overnight.
- Whisk 3 tablespoons sugar, 1 1/4 cups cream, and 1 teaspoon vanilla on medium-high speed with an electric mixer until stiff peaks form, 2 to 3 minutes.
- Spread over the top.
- Sprinkle with the remaining 1/4 cup peanuts.
Notes
- For a richer flavor, use roasted and unsalted peanuts and add a pinch of salt to the pudding.
- If bananas are too ripe, consider adding a squeeze of lemon juice to prevent browning.
- Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Chilling Time: 4 hours
- Cook Time: 9 minutes
- Category: Dessert
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 40
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 100
Frequently Asked Questions
What should I do if my peanut butter is too thick for the pudding?
If your peanut butter is too thick, you can gently warm it in the microwave for a few seconds to make it easier to mix into the pudding.
How can I prevent my bananas from browning in the pudding?
To prevent browning, you can toss the banana slices in a little lemon juice before layering them in the pudding.
Is it necessary to use ripe bananas for the best flavor?
Yes, using ripe bananas will enhance the sweetness and flavor of the pudding, making it more enjoyable.
