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 BANANA TART
This is sinful! Three of my favorite food groups--peanut butter, chocolate and bananas team together in this wonderful dessert. Don't look at the nutritional information and for once have a good time! The recipe is from Wilton Industries, Inc.
Provided by PaulaG
Categories Tarts
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- Mix the graham cracker crumbs and melted butter together.
- Press into a 9 x 1 1/8" round tart pan that has been lightly sprayed with non-stick cooking spray.
- Place tart pan on cookie sheet and bake crust for 6 to 8 minutes.
- Cool completely.
- Prepare the pudding with milk and cook according to package directions.
- Remove from heat and allow the pudding to set up slightly, about 10 minutes.
- Stir peanut butter into cooled pudding then pour into prepared crust.
- Place a sheet of plastic wrap over the top to prevent a film from forming and chill for several hours or overnight.
- When ready to serve, slice bananas and dip into orange juice to prevent browning).
- Arrange sliced bananas on top of tart and drizzle with melted chocolate.
- Serve and sit back and watch your guests enjoy.
Nutrition Facts : Calories 356.3, Fat 26.2, SaturatedFat 8.4, Cholesterol 21.7, Sodium 280.7, Carbohydrate 24.7, Fiber 3.6, Sugar 11.3, Protein 10.5
PEANUT BUTTER AND ROASTED BANANA PUDDING
Provided by Trisha Yearwood
Categories dessert
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the pudding: Preheat the oven to 425 degrees F. Line a baking sheet with parchment and spray the parchment with cooking spray.
- Thinly slice the bananas crosswise, about 1/8 inch thick. Toss the bananas in a bowl with the cinnamon and a pinch of salt. Place in a single layer on the prepared baking sheet. Bake until the bananas start to brown on the edges, about 10 minutes.
- In a saucepan, whisk together the granulated sugar, flour and 1/2 teaspoon salt. Stir in the whole eggs and yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
- Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of sandwich cookies on top of the pudding, and arrange a third of the roasted banana slices over the cookies. Spread a third of the remaining pudding over the bananas and continue layering cookies, bananas and pudding, ending with pudding, so you have 3 layers total. Cover and refrigerate for at least 1 hour and up to overnight.
- Whip together the heavy cream and confectioners' sugar in a medium bowl with an electric mixer to stiff peaks. Spread over the banana pudding.
- For the ganache: Place the chocolate in a heatproof bowl. Heat the cream until hot but not simmering. Pour over top of the chocolate and let sit for a minute before stirring to melt and combine. Drizzle the ganache over the pudding. Spoon the pudding into bowls and serve chilled or at room temperature.
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
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 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.
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