Peanut Butter Banana Pudding
This decadent dessert is the love child of two southern favorites: a PB & Banana Sandwich and Banana Pudding. As if by magic, the rich homemade peanut butter pudding binds slices of pound cake and bananas together like a country-style tiramisu.
After a day in the fridge, all the elements meld together, with the cake absorbing moisture and flavor from the pudding, while the bananas become tender and ripe. Scooped into a bowl, it may look a mess, but with crunchy bits of peanut brittle on top it’s a heavenly dessert.
This peanut butter banana pudding is perfect for parties and cookouts because you can make it in one bowl and scoop it out at the table. Best of all, since it needs to be made a day in advance, it frees you up to enjoy dinner and dessert with your guests.
- Yield:8-10 Servings
- Prep Time:15 Minutes
- Cook Time:15 Minutes
- Total Time:30 Minutes
2 cups whole milk
5 egg yolks
3 tablespoons sugar
3 tablespoons potato starch
2 bananas, sliced 1/4″ thick
1 frozen pound cake (1 pound), sliced 1/2” thick
1 box Peanut Butter & Co. Original Peanut Brittle
Pour the milk into a small saucepan over medium heat and warm up until it’s steaming, but do not let it boil.
Meanwhile, put the egg yolks and sugar into the bowl of an electric mixer and whisk on high until the yolks are a shiny pale yellow and have doubled in volume (about 2 minutes). Stop the mixer then add the Peanut Butter & Co. White Chocolatey Wonderful and potato starch. Whisk until smooth and incorporated.
With the mixer turned off, pour one-third of the hot milk into the peanut butter mixture. Slowly turn up the speed of the mixer until the milk is incorporated and the mixture is smooth. Turn the mixer down to low speed and then slowly drizzle the rest of the hot milk into the mixer. Be very careful not to splash hot milk on yourself. It’s best if you can pour the milk down the side of the bowl so it doesn’t hit the whisk directly.
Once combined, pour the pudding mixture back into the pot and heat over low heat, using a silicon spatula to stir constantly, scraping up the bottom so that the pudding doesn’t burn. Once the mixture has thickened, turn off the heat and allow the pudding to cool to room temperature.
In a trifle bowl, or regular glass bowl, spread out a layer of pudding. Top with a layer of cake followed by a layer of bananas. Cover with more pudding, and then put down another layer of cake and bananas. Finish by pouring the rest of the pudding on top and smoothing it off.
Cover with plastic wrap and place the bowl in the fridge overnight. To serve, use a spoon to scoop down to the bottom of the pudding and divide between 8-10 small bowls. Top with some peanut brittle and serve.