Peanut Butter Banana Pudding

I’ve long been a Banana Pudding lover so I was quite ecstatic when, as a baby, we discovered that my daughter loved it, too. In this fabulous Peanut Butter Banana Pudding, rich, creamy homemade vanilla pudding is layered with bananas and peanut butter cookies with a dollop of fresh whipped cream and a spring of fresh mint.

glasses of peanut butter banana pudding topped with freshly whipped cream and mint

My Mom cooked from scratch long before it became trendy to do so. I always liked when she made homemade pudding and there is a definite flavor difference you just can’t get from any boxed pudding mix. With a little variation, this traditional vanilla pudding base can become just about any flavor you desire.

For banana pudding, my Mom always layered her pudding in a trifle dish or large glass bowl – or you can serve it in your favorite glasses as I’ve done here today. Both presentations are enjoyed by both my family and dinner guests alike.

For a completely out-of-this-world Peanut Butter Banana Pudding, start with these homemade peanut butter sandwich cookies. They’re amazing.

My Mom cooked from scratch long before it became trendy to do so. I always liked when she made homemade pudding and there is a definite flavor difference you just can't get from any boxed pudding mix. With a little variation, this traditional vanilla pudding base can become just about any flavor you desire.

Peanut Butter Banana Pudding

Ronda Eagle | Kitchen Dreaming
My Mom cooked from scratch long before it became trendy to do so. I always liked when she made homemade pudding and there is a definite flavor difference you just can’t get from any boxed pudding mix. With a little variation, this traditional vanilla pudding base can become just about any flavor you desire.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Course Dessert
Cuisine American
Servings 6 servings
Calories 466 kcal

Ingredients
  

  • 3 cups whole milk
  • 2 cups half-and-half cream
  • 6 large egg yolks
  • 1-1/2 cups sugar
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 3 tablespoons butter , softened
  • 2 teaspoons vanilla extract
  • 1 package  peanut butter cookies
  • 4 medium bananas , sliced

Instructions
 

  • In a large heavy saucepan, bring milk and cream to a simmer. In a bowl, whisk together egg yolks, sugar, cornstarch and salt. Whisk a small amount of hot milk mixture into egg yolk mixture; return all to pan, whisking constantly.
  • Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 15 minutes, stirring occasionally.
  • Line bottom of a 3-qt. trifle, or other glass bowl, with half the peanut butter cookies; cover with half the banana slices followed by half the pudding. Repeat layers. Press plastic wrap onto surface of pudding to keep it from forming a film; refrigerate until cold – at least 2 hours. Just before serving, remove plastic and top with fresh whipped cream or whipped topping.

Nutrition

Serving: 11/6 portionCalories: 466kcalCarbohydrates: 55gProtein: 10gFat: 24gSaturated Fat: 13gCholesterol: 252mgSodium: 534mgPotassium: 567mgFiber: 2gSugar: 33gVitamin A: 968IUVitamin C: 8mgVitamin D: 3µgVitamin E: 1mgVitamin K: 2µgCalcium: 251mgFolate: 51µgIron: 1mgZinc: 1mg
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