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Photo: Iain Bagwell; Styling: Caroline M. Cunningham Photo by: Photo: Iain Bagwell; Styling: Caroline M. Cunningham

Peanut Butter-Banana Pudding

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.

Southern Living SEPTEMBER 2012

  • Yield: Makes 10 servings
  • 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.


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Peanut Butter-Banana Pudding Recipe