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Yummy Peanut Butter Banana Pudding From Scratch!

Peanut Butter Banana Pudding From Scratch

  • Author: Erin Browne
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 8 servings 1x


  • Pudding
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 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
  • 1/4 tsp unflavored gelatin
  • 2 1/2 tsp water
  • 2/3 cup heavy whipping cream
  • 1 TBS powdered sugar
  • 1/2 tsp pure vanilla extract


  1. Before beginning, place a metal mixing bowl and your mixer beaters in the freezer for making the whipped cream later.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


I used 1% milk (it's what I had in my fridge) and the pudding thickened up just fine, but feel free to use milk with a higher fat content for added richness, if you want!

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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