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.

Yield:

Makes 10 servings

Recipe from

Recipe Time

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

Ingredients

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

Preparation

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.

Note:

September 2012
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