Peanut Butter Banana Pudding Food

PEANUT BUTTER BANANA PUDDING

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

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.

BANANA PUDDING WITH PEANUT BUTTER-OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place a metal mixing bowl in the freezer.
• To make the cookies, cream together the brown sugar, granulated sugar, and butter. Add the peanut butter, egg, and vanilla, and mix until well combined. In a separate bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, and salt until well combined. Add this to the sugar mixture and stir until a soft cookie dough forms.
• Working in batches, using a heaping teaspoon, form the dough into balls and place on the prepared baking sheets 2 inches apart. Bake, one sheet at a time, for 13 to 15 minutes, or until the edges are set. Cool on the sheet for 5 minutes then transfer to a wire rack to continue cooling (the cookies will harden as they cool). Repeat for the remaining cookie dough. You should have about 36 cookies.
• To make the pudding, whisk together the milk, granulated sugar, flour, egg yolks, and salt in a pot. Cook over medium-low heat, continuously stirring, until the mixture starts to bubble and then thicken, 4 to 6 minutes. Turn the heat down to low and stir in the butter and vanilla. Turn off the heat.
• To make the whipped cream, take the bowl out of the freezer, add the cream and honey, and then beat until soft peaks form.
• Peel and slice the bananas into 1/4-inch rounds. Sprinkle the slices with the lemon juice to prevent them from turning brown.
• To assemble, place a layer of cookies and bananas in the bottom of an 8-inch square baking dish. Layer on half of the pudding. Add another layer of cook ies and bananas and then top with the remaining pudding. Spread on top the whipped cream, and then decorate with the remaining cookies and bananas. Chill for at least 4 hours before serving, though if you prefer, you can eat it warm.
• Alternatively, you can serve the pudding in six 1/2-pint Mason jars or bowls. Evenly divide the cookies, sliced bananas, and pudding, and then proceed as above.

PEANUT BUTTER PUDDING WITH BANANAS

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 BANANA PUDDING

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.

PEANUT BUTTER-BANANA PUDDING CUPS

Steps:

• Whisk together the granulated sugar, 1/3 cup of the milk, egg yolks, cornstarch and salt in a large bowl.
• Heat the remaining 2 2/3 cups milk in a large saucepan over medium heat until hot but not boiling. Whisk half into the egg mixture until smooth, then gradually whisk the egg mixture into the milk in the saucepan. Bring to a boil, whisking constantly, and cook, continuing to whisk, until the mixture thickens, 6 to 8 minutes. Remove the saucepan from the heat, and whisk in the peanut butter until melted. Transfer to a medium bowl, and let the pudding cool to room temperature, stirring frequently to prevent a skin from forming, about 45 minutes.
• Cut the bananas into small chunks. Put an even tablespoon of pudding in the bottom of a 5-ounce paper cup; top with 2 cookies and then 1 tablespoon of bananas. Repeat with another layer of pudding, cookies and bananas. Top with a final layer of pudding. Repeat with the remaining ingredients to make 8 pudding cups. Cover the cups with plastic wrap, and refrigerate long enough for the cookies to soften, at least 6 hours and (preferably) overnight.
• When ready to serve, whip the heavy cream and confectioners' sugar with an electric mixer in a large bowl until medium-to-stiff peaks form. Top each cup with a dollop of whipped cream, and sprinkle with the chopped peanuts.

PEANUT BUTTER AND ROASTED BANANA PUDDING

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-BANANA BREAD PUDDING

Steps:

• HEAT oven to 350°F COMBINE bread, bananas and chips in greased 9-inch square baking dish; toss to mix.
• BEAT eggs, milk, sugar and vanilla in medium bowl until blended. POUR over bread mixture.
• BAKE in center of 350°F oven until knife inserted near center comes out clean, 40 to 45 minutes.
• SERVE warm or refrigerate until cold.

PEANUT BUTTER-BANANA PUDDING

Steps:

• Use wire whip to mix milk and pudding (do not use electric mixer).
• Add peanut butter and sour cream using whisk to blend well.
• Line 8x8-inch pan with vanilla wafers.
• Top with sliced bananas
• Use 1/3 of pudding to cover bananas.
• Use 1/3 of whipped topping to cover pudding.
• Repeat banana, pudding, and whipped topping layers twice.
• Cover top with vanilla wafers.
• Chill at least 2 hours.