Warm Peanut Butter Banana Pudding Food

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 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 'N' BANANA PUDDING

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.

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.

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:

• 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.

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.

BANANA AND PEANUT BUTTER 4-INGREDIENT 'ICE CREAM'

Steps:

• Arrange banana chunks on a plate; freeze until solid, about 2 hours.
• Blend frozen bananas, confectioners' sugar, milk, and vanilla extract together in a blender until smooth and creamy; add peanut butter and blend until smooth.

WARM PEANUT BUTTER BANANA PUDDING

Steps:

• Coarsely mash banana in microwave-safe bowl with peanut butter.
• Sprinkle with Truvia and microwave on high about 30 seconds to 1 minute, depending on the wattage of your microwave. You want to warm it, not cook it.
• Stir together and enjoy with a nice glass of milk! Or hot chocolate. Whatever you like.