We all know peanut butter and bananas are yummy little food group cousins. And we all know banana pudding is basically impossible to say no to. So we got to wonderin: would peanut butter banana pudding work well together?
Oh yes. Yes-sir-indeed it works quite well together. This puddin' tastes SO good you'll be grinning like a 'possum. Plus you can make it from scratch with stuff you already have in your pantry.
Apologies for the lack of photos here: normally the camera gets to eat first but this pudding didn't stick around very long before it was devoured by everyone.
This recipe is adapted from The Country Cook with a few changes. Check her site out for all kinds of yummy southern dishes! The main difference being I substituted Bisquick for flour and cornstarch because I didn't have any cornstarch on hand and since we're all under quarantine right now I didn't feel like going in to battle mode with toilet paper hoarders at the grocery store just to get a can of cornstarch. It was a total success!
This is not a sugar-free dish! We used one of our favorite natural sugar substitutes, monk fruit instead of regular sugar.
The thin Salty Peanut peanut butter layer on top is the perfect complement to the banana flavor in this dish!
- 3 large egg yolks
- 1/3 cup all-purpose flour with tbsp cornstarch or 1/3 cup Bisquick
- 3/4 cup sugar or 1/2 cup Monk Fruit sweetener for a sugar free version
- 1/4 teaspoon salt
- 2.5 cups of whole, organic milk
- 3 tablespoons organic butter
- 1.5 teaspoons vanilla extract
- 2 mashed bananas and 1 sliced banana - organic
- Half box of vanilla wafers
- Salty Peanut PB Love Peanut Butter
Optional whipped topping:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Separate the egg yolks and beat in a medium bowl. Whisk in the sugar (or sugar substitute), salt, and flour (or Bisquick) and mix until well combined
- Heat milk in a saucepan on medium-high until you start to get the smallest bubbles forming
- Ladle in one ladle of hot milk into your mixture of egg and dry ingredients and mix. Repeat. We're trying to bring the eggs up to temperature without cooking them (we want a custard, not a scrambled egg!)
- Add the entire egg mixture into your milk saucepan. Stir constantly until bubbling. The pudding will thicken quickly - do not overcook! Oftentimes it won't take more than a couple of minutes to thicken.
- Remove pudding and whisk in mashed bananas, butter, and vanilla
- In a serving bowl or dish, layer slices of banana and vanilla wafers on bottom until the dish is covered. Make sure there are no pockets of bubbles in your pudding: use a spatula to evenly press pudding down.
- Cover dish and refrigerate for at least an hour
- Use a cold mixer and whip on medium your whipping cream, powdered sugar and vanilla until stiff peaks form.
- After the pudding has cooled, top it with a thin layer of Salty Peanut peanut butter. You don't need much to really get a lot of flavor!
- Layer on your whipped cream and finally top with a layer of vanilla wafers.
- Serve chilled