Okay, so let’s talk about comfort food. Like, *real* comfort food. For me, nothing quite hits the spot like creamy, dreamy pudding. But you know what’s even better? When you take a classic and give it a little twist! That’s exactly what we’re doing here with this incredible Peanut Butter Banana Pudding. It’s the familiar, cozy taste of banana pudding you know and love, but with the glorious, nutty addition of peanut butter. Trust me on this one.

Growing up, banana pudding was a staple at every family get-together. My grandma always made the best, layering those soft vanilla wafers with sweet banana slices and that thick, rich pudding. It was pure magic. But one day, I was craving something a little different, something with a bit more… oomph! And that’s how this Peanut Butter Banana Pudding was born in my kitchen. It’s surprisingly easy to whip up, takes simple ingredients you probably already have, and the result? Absolutely divine. It’s become a new favorite, and I just had to share my secrets with you!

Why You’ll Love This Peanut Butter Banana Pudding

Seriously, what’s not to love? This Peanut Butter Banana Pudding is going to be your new go-to for so many reasons. Here’s the quick lowdown on why it’s just the best:

Flavor Explosion: That classic banana pudding flavor meets the rich, nutty goodness of peanut butter. It’s a match made in dessert heaven!
Creamy Dreamy Texture: We’re talking silky smooth pudding that just melts in your mouth. No weird lumps here, promise!
Surprisingly Easy: Don’t let homemade pudding scare you. It’s totally doable and way more rewarding than a box mix.
Pure Comfort: This is the kind of dessert that wraps you up like a warm hug. Perfect for a cozy night in or sharing with loved ones.
Crowd Pleaser: Take this to a potluck or party, and watch it disappear! Everyone loves this flavor combo.

Ingredients for Peanut Butter Banana Pudding

Gathering your ingredients is the first exciting step! You likely have most of these on hand already, which is always a win in my book. Here’s what you’ll need to make this dreamy Peanut Butter Banana Pudding:

Milk: Just good old regular milk works perfectly.
Granulated Sugar: For that essential sweetness.
Cornstarch: Our thickening magic!
Salt: A pinch to balance everything out.
Large Egg Yolks: These give the pudding richness and help it thicken beautifully.
Butter: Adds lusciousness and flavor.
Creamy Peanut Butter: Make sure it’s creamy! This is where our special twist comes in.
Vanilla Extract: A splash of warmth.
Ripe Bananas: You’ll want about 3, sliced up and ready to layer. Make sure they’re ripe but not mushy!
Vanilla Wafers: The classic base for banana pudding.

Equipment Needed

Okay, before we dive into the deliciousness, let’s make sure you’ve got the right gear! None of this is fancy-pants stuff, just your basic kitchen essentials to make this Peanut Butter Banana Pudding a breeze. Here’s what you’ll want to have ready:

Medium Saucepan: This is where all the pudding magic starts on the stovetop.
Whisk: Your best friend for keeping things smooth and lump-free while cooking.
Small Bowl: For whisking those egg yolks and tempering them carefully.
Fine-Mesh Sieve: Trust me, straining the pudding is a game-changer for that silky texture. Don’t skip this!
Heatproof Bowl: To pour the finished pudding into before chilling.
Plastic Wrap: Essential for covering the pudding surface directly to prevent that dreaded skin.
Serving Dish or Individual Cups: However you want to layer up your yummy Peanut Butter Banana Pudding! A big trifle dish looks amazing, or individual cups are super cute.

How to Prepare Peanut Butter Banana Pudding

Alright, let’s get down to business! Making this Peanut Butter Banana Pudding from scratch might sound intimidating, but I promise you, it’s totally doable and so rewarding. Just follow these steps, and you’ll have a bowl of creamy deliciousness ready to chill. We’ll break it down into a few simple parts, from making the base to layering it all up.

Making the Pudding Base

This is where the magic starts on the stovetop! Grab your medium saucepan and whisk together the milk, sugar, cornstarch, and salt. Give it a good whisk until everything is dissolved and no lumps of cornstarch are hiding. Now, turn the heat to medium and start stirring. You’ve got to keep stirring! Don’t walk away. As it heats up, it will start to thicken. Keep going until it comes to a full boil, and let it gently bubble for just one minute. This activates the cornstarch and makes sure your pudding gets nice and thick.

While that’s happening, whisk your egg yolks in a small bowl. Once your milk mixture has boiled for a minute, carefully scoop out about half of it and *slowly* whisk it into the egg yolks. This is called tempering, and it keeps your eggs from scrambling. You’re basically warming them up gently. Now, pour that tempered egg mixture back into the saucepan with the rest of the hot milk mixture. Turn the heat back on medium and stir constantly for another 1-2 minutes. It will thicken up beautifully. The crucial part here is to NOT let it boil again after adding the eggs!

Finishing and Chilling the Peanut Butter Banana Pudding

Okay, you’ve got a thickened, lovely pudding base! Take the saucepan off the heat. Now for the good stuff – stir in the butter, that glorious creamy peanut butter, and the vanilla extract. Stir, stir, stir until everything is completely smooth and the peanut butter is fully incorporated. It should look rich and glossy. This is where the pudding gets its signature flavor and creamy texture.

Now, for my secret weapon for ultimate smoothness: strain it! Pour the pudding through a fine-mesh sieve into a clean bowl. This catches any tiny lumps that might have snuck in. It makes a huge difference! The next super important step is preventing a skin from forming on top. Press a piece of plastic wrap directly onto the surface of the pudding. Like, really touching it. This keeps the air out. Now, pop that bowl into the fridge for at least 2 hours. It needs to be well chilled so it sets up properly and the flavors have time to meld. Patience is key here!

Assembling Your Peanut Butter Banana Pudding

Okay, the pudding is chilled, the bananas are sliced, and the vanilla wafers are ready. Time to build this masterpiece! You can use a big serving dish, like a trifle bowl (it looks gorgeous!), or grab some individual cups for easy serving. Start with a layer of vanilla wafers on the bottom. Then, add a layer of sliced bananas. Finally, spoon a generous layer of that creamy Peanut Butter Banana Pudding over the top. Repeat those layers until you run out of pudding or reach the top of your dish. Finish with a layer of pudding on top. Cover it lightly and let it sit for at least 30 minutes (or longer!) in the fridge before serving so the wafers can soften slightly. Enjoy!

Tips for Making Perfect Peanut Butter Banana Pudding

Wanna make sure your Peanut Butter Banana Pudding turns out absolutely perfect every single time? Here are a few little tricks I’ve picked up along the way. They’re simple, but they really make a difference!

Go for Creamy: Make sure you use creamy peanut butter, not crunchy. It blends so much better into that smooth pudding base.
Whisk Like You Mean It: Seriously, keep that whisk moving while you’re cooking the pudding on the stovetop. This is your best defense against lumps!
Tempering is Your Friend: Don’t rush the step of gradually whisking the hot milk mixture into the egg yolks. It seems fussy, but it prevents scrambled eggs in your pudding!
Don’t Skip the Strainer: Running the finished pudding through a fine-mesh sieve is a game-changer for achieving that super silky texture.
Cover It Right: Press that plastic wrap directly onto the surface of the hot pudding. It’s the only way to guarantee no skin forms while it chills. Nobody wants pudding skin!
Ripe, Not Mushy Bananas: Use bananas that are ripe and sweet, but still firm enough to hold their shape when sliced.

Frequently Asked Questions About Peanut Butter Banana Pudding

Making pudding from scratch can sometimes bring up a few questions, especially when you’re adding a fun twist like peanut butter! Here are some common things people ask about this Peanut Butter Banana Pudding recipe:

Q: Can I use natural peanut butter?
A: I really recommend sticking to creamy, processed peanut butter for this recipe. Natural peanut butter tends to separate and can make the pudding’s texture a little oily or grainy. For the best, smoothest Peanut Butter Banana Pudding, creamy works best!

Q: How long does this pudding last in the fridge?
A: Because of the bananas, this Peanut Butter Banana Pudding is really best enjoyed the day you assemble it. The bananas can get a little mushy and discolor after a day or two. The pudding itself will last a bit longer (covered well!), but the assembled dish is freshest on day one.

Q: Can I make the pudding base ahead of time?
A: Absolutely! You can make the pudding base, strain it, cover it tightly with plastic wrap directly on the surface, and chill it for up to 2 days. Then, just assemble the layers with fresh bananas and wafers right before you plan to serve your delicious Peanut Butter Banana Pudding.

Q: What if my pudding base has lumps?
A: Don’t panic! This is exactly why we strain it through a fine-mesh sieve. If you missed that step and have lumps, you can try whisking it vigorously, or even carefully using an immersion blender right in the bowl (but be careful of splatters!). Straining is the easiest way to avoid them from the start though!

Storage and Reheating

So, you’ve got some glorious Peanut Butter Banana Pudding leftovers? Lucky you! Stash any uneaten pudding in an airtight container in the fridge. Because of those fresh bananas, this pudding is really best eaten within 1-2 days. The bananas can get a little soft and turn brown, which doesn’t affect the taste too much but doesn’t look the prettiest. As for reheating? Don’t even think about it! This pudding is a chilled dessert, and warming it up will mess with that perfect creamy texture. Just grab a spoon and enjoy it cold straight from the fridge!

Peanut Butter Banana Pudding Nutritional Information

Just a quick note on the nutrition facts for this Peanut Butter Banana Pudding! The values provided are general estimates. Keep in mind that the exact numbers can change a bit depending on the specific brands of ingredients you use (like your peanut butter or milk) and how you measure everything. It’s a delicious treat, so enjoy it!

Share Your Peanut Butter Banana Pudding Experience

Alright, now it’s YOUR turn! I absolutely *loved* sharing my Peanut Butter Banana Pudding recipe with you. If you give it a try, please come back and let me know how it went in the comments! Did you love the peanut butter twist? Share your photos on social media too – tag me so I can see your beautiful creations! Happy baking (and eating)!

Fatal Peanut Butter Banana Pudding Recipe

Author: goforecipes.com
Total Time: 2 hours 30 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A creamy and delicious pudding combining the classic flavors of peanut butter and banana.

Ingredients

Scale

1 cup milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 large egg yolks
2 tablespoons butter
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
3 ripe bananas, sliced
Vanilla wafers

Instructions

In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute.
In a small bowl, whisk the egg yolks. Gradually whisk about half of the hot milk mixture into the egg yolks.
Pour the egg yolk mixture back into the saucepan with the remaining milk mixture.
Cook over medium heat, stirring constantly, for 1-2 minutes more, until thickened. Do not boil.
Remove from heat and stir in the butter, peanut butter, and vanilla extract until smooth.
Strain the pudding through a fine-mesh sieve into a bowl.
Cover the surface of the pudding directly with plastic wrap to prevent a skin from forming.
Refrigerate for at least 2 hours, or until well chilled.
To assemble the pudding, layer vanilla wafers, sliced bananas, and pudding in a serving dish or individual cups.
Serve chilled.

Notes

For a smoother pudding, ensure you strain it after cooking.
Use ripe but not overripe bananas.
The pudding will thicken as it chills.
This pudding is best served the same day it is assembled.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 35g
Sodium: 250mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 10g
Cholesterol: 75mg

Keywords: peanut butter, banana, pudding, dessert, no bake, creamy