Peanut Butter-Banana Pudding

Peanut Butter-Banana Pudding Recipe
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

Recipe from

Southern Living

Recipe Time

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


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


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.


September 2012
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