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
Units
Scale
- 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