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 CUPCAKES WITH BANANA PUDDING
Thirteen-year-old Trevin Alford learned how to bake by watching chefs on TV, so when he competed on Kids Baking Championship last year, he felt right at home. Although he had some ups and downs on the show, he wowed judges Valerie Bertinelli and Duff Goldman with a peanut butter poke cake he made in episode five. "It was a tricky challenge, but peanut butter and banana are an unbeatable combination," says the Indiana native, who flavored his cake with peanut butter chips, then filled it with banana pudding. These easy cupcakes are a fun twist on the same flavor combo. Try them at home!
Provided by Food Network
Categories dessert
Time 2h30m
Yield 24 cupcakes
Number Of Ingredients 19
Steps:
- Make the pudding: Whisk the sugar, cornstarch and salt in a medium saucepan. Whisk in the milk until combined. Place the pan over medium-high heat and bring to a boil, stirring constantly. Add the mashed bananas and reduce the heat to medium. Cook, stirring, until thickened, about 2 minutes.
- Remove the pan from the heat and stir in the butter and vanilla. Strain the pudding through a medium-mesh sieve into a medium bowl, pressing the pudding through with a rubber spatula. Whisk in a few drops of the yellow food coloring, if desired (the pudding may be grayish without it). Place plastic wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate until chilled, at least 2 hours.
- Meanwhile, make the cupcakes: Preheat the oven to 350˚. Line two 12-cup muffin pans with paper liners. Whisk the flour, baking powder, salt and baking soda in a large bowl.
- Beat the butter and sugar in a separate large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce the speed to medium and beat in the eggs, one at a time, then beat in the vanilla. Reduce the speed to low and beat in half the flour mixture, then the buttermilk, then the remaining flour mixture until combined. Beat in the peanut butter chips.
- Divide the batter among the prepared muffin cups, filling them about three-quarters of the way. Bake until lightly browned and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool 10 minutes in the pans, then transfer the cupcakes to racks to cool completely.
- Whisk the pudding vigorously to loosen. Transfer to a piping bag fitted with a 1/4-inch round tip. Insert the tip into the center of each cupcake and fill with pudding, then pipe more of the pudding on top. Top with banana chips.
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 - 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
SUNNY'S BANANA PUDDING "JAR-FAITS"
Steps:
- In a large bowl or stand mixer, add the peanut butter and honey and blend. Add the whipped topping and fold until combined.
- Layer the ingredients evenly in 6 canning jars in this order: wafers, bananas, pudding, wafers, bananas, peanut butter mixture, then repeat. Reserve a few banana slices and use them to top each jar. Refrigerate at least 4 hours until set and chilled. Serve cold.
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