Peanut Butter-Banana Pudding

Southern Living
Peanut Butter-Banana PuddingRecipe
Photo: Iain Bagwell; Styling: Caroline M. Cunningham
Layering pudding in half-pint jars gives you room to garnish and screw on the lids so you can place them in your cooler for easy transport.
Makes 10 servings


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3 cups milk
4 egg yolks
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
1/2 cup creamy peanut butter
2 small ripe bananas, diced
2 teaspoons vanilla extract
1 cup chopped roasted, salted peanuts
1 cup coarsely crushed vanilla wafers
Garnishes: frozen whipped topping, thawed; cooked and crumbled bacon


Hands-on: 30 Minutes
Total: 2 Hours, 30 Minutes

1. Cook first 5 ingredients in a large saucepan over medium-low heat, whisking constantly, 15 to 20 minutes or until thickened. Remove from heat; whisk in peanut butter until blended. Stir in diced bananas and vanilla.

2. Combine peanuts and vanilla wafers. Divide 1 cup peanut mixture among 10 (8-oz.) jars. Top with pudding mixture and remaining peanut mixture. Cover and chill 2 to 24 hours.

Created date

August 2012