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Banana pudding is a classic and universally-loved dessert. Banana pudding from scratch – not using boxed pudding or Cool Whip – takes it to the next level.
But what escalates it even further? Peanut butter banana pudding. From scratch.
Layers of peanut butter sandwich cookies, scratch-made vanilla pudding, fresh banana slices, peanut butter drizzles, and homemade whipped cream make this a really special dessert.
Since we’re currently living in an RV, this is my first dish made and photographed at our lil’ campsite. I had to make do without my usual photography set up, so I did what I could with the picnic table outside and a point ‘n shoot camera. It felt good to just do something normal.
My only regret for this recipe is that my GOOOD vanilla is still packed away, so I bought a lil’ bottle of store-brand stuff to tide me over. Yes, I realize how Ina Garten that statement made me sound. Apologies.
Because peanut butter banana pudding is a great dessert for the hot months, I topped it with a stabilized whipped cream. Homemade whipped cream will readily wilt and lose its shape – especially in the heat – so using a stabilized version helps it to last longer. I know some folks like to top their puddings with a meringue instead, and if that’s you, go for it! The leftover egg whites from the pudding would be perfect for it.
Can I make Peanut Butter Banana Pudding In Advance?
If you are planning to serve this pudding in the evening, I recommend making it the morning of so that it can chill for at least 8 hours. If you are having a brunch gathering, make it the evening prior. The best option, though, is to prepare and assemble the entire pudding the day before except for the whipped cream, and then make and add that layer closer to serving time. Doing it that way will allow the flavors in the layers to meld together while also assuring that your whipped cream is fluffy and fresh when you serve it to guests.
If you love classic banana pudding and if you also love peanut butter and banana sandwiches, then you already know this flavor combo just works! Try it! Enjoy!
|Peanut Butter Banana Pudding From Scratch|| |
- 1 cup granulated sugar
- ½ cup all-purpose flour
- ¼ tsp salt
- 6 egg yolks, beaten
- 3 cups milk (see notes)
- 1 tsp pure vanilla extract
- 3 TBS unsalted butter
- 3 ripe bananas, peeled and sliced
- 22-24 Nutter Butter sandwich cookies (or similar)
- peanut butter for drizzling, to taste
- Homemade Stabilized Whipped Cream
- ¼ tsp unflavored gelatin
- 2½ tsp water
- ⅔ cup heavy whipping cream
- 1 TBS powdered sugar
- ½ tsp pure vanilla extract
- Before beginning, place a metal mixing bowl and your mixer beaters in the freezer for making the whipped cream later.
- In a heavy-bottomed pan, stir together the sugar, flour, and salt. Mix in the beaten eggs until fully combined - it will be very thick. Turn on the heat to low and add the milk, whisking frequently until no lumps remain. Increase the heat to medium-low and continue whisking until the mixture has thickened - it should be a good pudding thickness. Remove from heat and stir in the vanilla extract and then the butter, stirring until melted.
- Allow the pudding to cool for several minutes and then transfer to a container. Cover with plastic wrap, allowing the wrap to touch the surface of the pudding so that a skin does not form. Place pudding in refrigerator to chill while you prepare the whipped cream.
- In a small bowl, sprinkle the gelatin over the water and allow to sit for about 3 minutes. Microwave the mixture for 6-7 seconds and then stir until the gelatin has completely dissolved. Remove the metal bowl and beaters from the freezer and add the heavy cream, powdered sugar, and vanilla. Beat on low speed until bubbles form, and then increase the speed to medium and continue to beat until the mixture begins to loosely hold its shape. Drizzle in the gelatin mixture and beat on high until soft peaks form. Place bowl in refrigerator while you start to assemble the pudding.
- In a baking dish or pretty bowl (I used a 7-cup Pyrex dish - a 9x13 will be too large for this recipe) separate several of the Nutter Butter cookies and line the bottom of the dish. Top with a thick layer of pudding and then add a layer of sliced bananas, pressing the bananas down into the pudding to save space. Drizzle on some peanut butter (see notes) and then repeat the layers until you're about an inch below the top of the dish.
- Take the whipped cream out of the fridge and top the pudding with a thick layer. Finish with crushed up Nutter Butter cookies. For best flavor, allow to chill in the refrigerator for several hours before serving.
If your peanut butter is too thick to drizzle (I used the thinner natural kind) microwave a small amount of it for a few seconds at a time before drizzling.
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