PEANUT BUTTER BANANA PUDDING
If there's anything I like better than bananas, it's bananas paired with peanut butter. That's how I came up with this pudding. Graham cracker crumbs add a pleasant crunch. It's a satisfying finale to any meal.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine milk and pudding mixes until blended. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in 1/2 cup peanut butter until blended. Cover and refrigerate until chilled., Meanwhile, in a small bowl, combine cracker crumbs and confectioners' sugar; cut in remaining peanut butter until crumbly. , In individual dessert bowls layer half of the pudding, half of the crumb mixture and half of the bananas. Repeat layers.
Nutrition Facts : Calories 399 calories, Fat 20g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 317mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 3g fiber), Protein 12g protein.
PEANUT BUTTER BANANA PUDDING
Peanut Butter Banana Pudding from Delish.com takes your banana pudding to the next level.
Categories Peanut Butter Banana Pudding banana pudding nutter butters vanilla pudding easy desserts banana desserts peanut butter desserts no bake desserts
Time 3h20m
Yield 10-12
Number Of Ingredients 9
Steps:
- In a large bowl, combine milk, vanilla pudding mix and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set.
- In another large bowl, combine heavy cream, powdered sugar and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside 1/3 of the mixture for topping the dish. Fold remaining whipped cream into the pudding mixture.
- Build the trifle: Spread one-third of the pudding mixture onto the bottom of the trifle dish. Cover with a layer of nutter butter cookies-you may want to also stand some cookies up vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices then drizzle melted peanut butter on top. Continue layering the pudding, nutter butters, banana slices, and peanut butter until you reach the top, ending with a final layer of pudding.
- Refrigerate for at least 3 hours, or up to overnight.
- Just before serving, dollop whipped cream on top of the pudding layer, then sprinkle crumbled Nutter Butters on top and drizzle with melted peanut butter.
PEANUT BUTTER PUDDING WITH BANANAS
Smooth and creamy vanilla-peanut pudding is garnished with fresh bananas and roasted peanuts.
Provided by Food Network Kitchen
Time 2h30m
Yield makes about 2 1/2 cups
Number Of Ingredients 10
Steps:
- Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
- Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time to avoid lumps, then whisk in the egg.
- When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Stir in the peanut butter.
- Divide the pudding among 4 to 6 1/2-cup ramekins or serving glasses, layering each with 1 to 2 tablespoons of the banana. Cover with plastic wrap and refrigerate until fully set, about 2 hours. Right before serving, garnish with more bananas and chopped peanuts.
PEANUT BUTTER 'N' BANANA PUDDING
WHEN my grandmother cooked at a small country school, she earned the reputation of good cook. This recipe was given to her when she was a young mother and it has been a family favorite for years. The bananas pair well with the creamy homemade pudding and the peanuts add a nice crunch.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the brown sugar, cornstarch and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the peanut butter, butter and vanilla. Cool for 15 minutes, stirring occasionally. , Transfer to dessert dishes. Refrigerate if desired. Just before serving, top with banana slices and peanuts.
Nutrition Facts : Calories 565 calories, Fat 13g fat (4g saturated fat), Cholesterol 118mg cholesterol, Sodium 191mg sodium, Carbohydrate 106g carbohydrate (93g sugars, Fiber 2g fiber), Protein 11g protein.
PEANUT BUTTER AND BANANA PUDDING PIE
This decadent pudding pie capitalizes on the iconic duo: peanut butter and banana. A sweet amalgamation of banana pudding and peanut butter pie, this dessert has "crowd favorite" written all over it. Be sure to note that the recipe calls for a deep-dish pie plate, as the filling would overfill a standard pie dish. Top with crumbled wafers and banana slices, as desired.
Provided by Darcy Lenz
Categories Banana Pie
Time 9h35m
Yield 10
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk cookie crumbs, sugar, and salt for crust together in a medium bowl. Stir in the melted butter until mixture is coated and moist. Press the crumb mixture evenly along the bottom and up the sides of a 9-inch, deep-dish pie plate.
- Bake crust in the preheated oven until golden brown and firm, 10 to 12 minutes. Cool completely on a wire rack.
- Melt 1/2 cup of the peanut butter and butter for the peanut butter layer in a small saucepan over medium-low heat, whisking to combine. Once melted, set aside to cool slightly, about 2 minutes. Pour mixture into bottom of the cooled crust, carefully smoothing into an even layer with a silicone spatula. Arrange the banana slices in an even layer over the peanut butter.
- Combine the remaining ½ cup peanut butter and confectioners' sugar in a medium bowl. Cut the peanut butter into the sugar using a fork until a crumbly, streusel-like mixture forms; you will get about 2 scant cups of this mixture. Sprinkle about half of this mixture over the sliced bananas. Gently press with clean fingertips into a relatively even layer. Place pie in refrigerator while you make the pudding.
- Beat egg yolks for banana pudding layer with a whisk in a medium bowl until well combined; set aside. Whisk together the sugar, cornstarch, and salt in a medium saucepan to evenly combine. Whisk in half-and-half, making sure all ingredients are well distributed. Place the pan over medium heat; cook, stirring constantly, until mixture has thickened slightly and gently begins to simmer, about 10 minutes.
- Remove pan from heat and, while whisking rapidly, slowly drizzle about ½ to 1 cup of the hot cream mixture into the eggs to temper. Keep whisking until smooth and combined. Pour the egg mixture into the pan and return to medium heat. Cook, stirring constantly, until mixture thickens further, 3 to 6 minutes. Remove pan from heat and whisk in the butter, vanilla, and banana extract.
- Pour the pudding mixture into a large mixing bowl and press a sheet of plastic wrap onto the surface of the pudding to prevent a "skin" from forming. Cool to room temperature, 20 to 30 minutes.
- Once pudding has cooled, pour about half of the pudding into the pie shell. Sprinkle the crumbled wafers in an even layer over top. Arrange the banana slices over the wafers. Sprinkle the remaining peanut butter crumble mixture over the bananas. Pour remaining pudding over top. (Some of the peanut butter crumble and banana slices may float towards the surface; that's just fine. Smooth the surface as well as you can with a silicone spatula.) Place a piece of plastic wrap directly onto surface of the pudding filling to prevent a skin from forming. Refrigerate for 8 hours, or overnight.
- When ready to serve, combine heavy cream, confectioners' sugar, and vanilla for topping in a chilled mixing bowl. Beat with an electric mixer fitted with a whisk attachment until medium-soft peaks form. Spoon the whipped cream on top of the pie.
Nutrition Facts : Calories 934.1 calories, Carbohydrate 98.1 g, Cholesterol 174.4 mg, Fat 57.1 g, Fiber 3.5 g, Protein 12.8 g, SaturatedFat 25.3 g, Sodium 492.6 mg, Sugar 41.8 g
PEANUT BUTTER - BANANA PUDDING
A twist on the old-fashioned banana pudding, using chocolate wafers, instead of vanilla ones, and peanut butter. Prep time does not include chilling.
Provided by Alan in SW Florida
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 3 ingredients in a heavy saucepan; whisk in eggs and milk, and cook, whisking constantly, over low heat until thickened (about 25 minutes.) Remove from heat and stir in butter and vanilla. Set custard aside.
- Spread a 1/2 teaspoon of peanut butter between 2 chocolate wafers, forming a sandwich; repeat with remaining peanut butter and chocolate wafers.
- Place sandwich cookies in the bottom of a 3-quart glass bowl or trifle bowl; top with banana slices. Pour custard over bananas. Cover and chill 4 hours.
- Spread whipped topping evenly over the custard and sprinkle with peanuts before serving.
Nutrition Facts : Calories 640.5, Fat 32.1, SaturatedFat 14.2, Cholesterol 74, Sodium 369.5, Carbohydrate 79.8, Fiber 4.4, Sugar 50.3, Protein 14.2
PEANUT BUTTER BANANA CRUNCH CHIA SEED PUDDING RECIPE BY TASTY
Here's what you need: peanut butter, greek yogurt, almond milk, vanilla extract, honey, chia seeds, banana, roasted peanut, crunchy granola cluster
Provided by Joey Firoben
Categories Snacks
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, mix the peanut butter and greek yogurt together until smooth.
- Add in the almond milk, vanilla, honey, and chia seeds and mix until well combined.
- Pour the mixture into an airtight container and refrigerate, covered for 4 hours.
- Spoon the pudding into desired serving dish and top with sliced banana, roasted peanuts, and crunchy granola clusters.
- Enjoy!
Nutrition Facts : Calories 443 calories, Carbohydrate 44 grams, Fat 25 grams, Fiber 10 grams, Protein 15 grams, Sugar 23 grams
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- Meanwhile, put the egg yolks and sugar into the bowl of an electric mixer and whisk on high until the yolks are a shiny pale yellow and have doubled in volume (about 2 minutes). Stop the mixer then add the Peanut Butter & Co. White Chocolatey Wonderful and potato starch. Whisk until smooth and incorporated.
- With the mixer turned off, pour one-third of the hot milk into the peanut butter mixture. Slowly turn up the speed of the mixer until the milk is incorporated and the mixture is smooth. Turn the mixer down to low speed and then slowly drizzle the rest of the hot milk into the mixer. Be very careful not to splash hot milk on yourself. It’s best if you can pour the milk down the side of the bowl so it doesn’t hit the whisk directly.
- Once combined, pour the pudding mixture back into the pot and heat over low heat, using a silicon spatula to stir constantly, scraping up the bottom so that the pudding doesn’t burn. Once the mixture has thickened, turn off the heat and allow the pudding to cool to room temperature.
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