Classic homemade banana pudding is even better when topped with fresh peanut butter whipped cream!
Ever since our trip to Charleston (yes, I really owe you a post on that!), I’ve been craving banana pudding like crazy. On our last night of vacation, we ordered dinner to the room. I had ratatouille with a fried egg (for the second time on the trip!) and the most amazing banana pudding for dessert! It was made with caramelized bananas and… wait for it… peanut butter whipped cream. All of the deliciousness was crammed into a cute little jar and despite how full I was, I ate every last bite.
I’ve made peanut butter whipped cream before and was already in love. Banana pudding with peanut butter whipped cream ended up being an amazing twist on a classic southern dessert.
So when we had our friends over for dinner a few weeks ago, I was really excited for an excuse to make an entertaining-worthy dessert like banana pudding. Cookies are great and everything, but I can make them any day of the week. Banana pudding? It deserves to be a special party treat.
While I didn’t caramelize the bananas (I have to be picky about where I use my time!), the dessert was every bit as good as I remember it being while we were away. The from-scratch vanilla and rum infused pudding was so luscious, creamy and indulgent. The thinly sliced bananas and softened cookies complimented it beautifully. And the peanut butter whipped cream? Let’s just say that when we indulge in a special dessert, we really do it right around here. Everything worked.
- 3⁄4 cup (150 grams) granulated sugar
- 1⁄4 cup (35 grams) cornstarch
- 1g (1/4 teaspoon) salt
- 90g (6 large) egg yolks at room temperature
- 830 milliliters (3 1⁄2 cups) milk, preferably whole
- 28g (2 tablespoons) unsalted butter, sliced
- 15 milliliters (1 tablespoon) vanilla bean paste
- 15 milliliters (1 tablespoon) dark rum (optional but recommended)
- 237 milliliters (1 cup) heavy whipping cream, cold
- 20g (2 tablespoons) powdered sugar
- 75 grams (3 tablespoons) creamy peanut butter (do not use “natural”)
- 5 milliliters (1 teaspoon) vanilla extract
- 8 medium-sized glasses (~240 milliliters or at least 1 cup each)
- See notes on preparation timing below
- In a large heavy-duty pot, whisk together eggs, sugar, cornstarch and salt; drizzle in milk and whisk continuously while pouring
- Once combined, place pot on stove over medium heat and stir continuously as mixture comes to a simmer; once simmering, continue to stir and cook until thick, about five minutes
- Remove from heat and immediately whisk in butter, vanilla and rum; place custard in a heat-proof airtight container overnight in refrigerator before continuing with recipe
- When ready to make parfaits, prepare whipped cream
- Place all ingredients into the large bowl of an electric mixer with whisk attachment
- Beat on medium-high speed for two to three minutes or until stiff peaks form
- Place two cookies on the bottom of each glass; top cookies with about ½ cup of custard; follow custard with 6 thin banana slices and then three additional cookies; top each with remaining custard (should be about ½ cup per glass) and then whipped cream (1/4 –1/3 cup per glass)
- Top with additional wafer cookie just before serving if desired
Custard from Smitten Kitchen