Banana Pudding with Peanut Butter Cream

Posted on March 16, 2016  |  Print Recipe

Classic homemade banana pudding is even better when topped with fresh peanut butter whipped cream!

The most AMAZING and creamy banana pudding from scratch!

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.

Everyone was completely in love with this banana pudding, so creamy and amazing!

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.

Banana pudding topped with PEANUT BUTTER whipped cream, holy cow!

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.

Only rave reviews for this dessert recipe!

5.0 from 1 reviews

The Ultimate Banana Pudding with Peanut Butter Whipped Cream
 
Classic homemade banana pudding is even better when topped with fresh peanut butter whipped cream!
Author:
Recipe type: Dessert
Makes: Makes 8 servings

Ingredients
Vanilla Custard
  • 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)
Peanut Butter Whipped Cream
  • 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)
40-50 vanilla wafers
3 just ripe (firm) bananas, thinly sliced

Instructions
  1. See notes on preparation timing below
Vanilla Custard
  1. In a large heavy-duty pot, whisk together eggs, sugar, cornstarch and salt; drizzle in milk and whisk continuously while pouring
  2. 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
  3. 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
Peanut Butter Whipped Cream
  1. When ready to make parfaits, prepare whipped cream
  2. Place all ingredients into the large bowl of an electric mixer with whisk attachment
  3. Beat on medium-high speed for two to three minutes or until stiff peaks form
To put it all together
  1. 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)
  2. Top with additional wafer cookie just before serving if desired

Notes
I highly recommend making pudding the night before serving (it needs time to set) and prepping the parfaits several hours before enjoying. This will ensure that the pudding has set and the cookies have time to soften. If covered well with seran, parfaits can be stored up to 24 hours before serving.
Custard from Smitten Kitchen

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Peanut Butter S’mores Parfaits

Peanut Butter S'mores Parfaits

Lemon Berry Pavlova Parfaits

Lemon Berry Pavlova Parfaits

Peppermint Chocolate Pavlova Parfaits

Peppermint Chocolate Pavlova Parfaits

You Might Also Like...
Comments (4)
Leave a Reply

Your email address will not be published.

Rate this recipe: