The Ultimate Banana Pudding with Peanut Butter Whipped Cream
Classic homemade banana pudding is even better when topped with fresh peanut butter whipped cream!
Banana pudding with peanut butter whipped cream ended up being an amazing twist on a classic southern dessert. 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.
The Ultimate Banana Pudding with Peanut Butter Whipped Cream
Yield: 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
2. In a large heavy-duty pot, whisk together eggs, sugar, cornstarch and salt; drizzle in milk and whisk continuously while pouring
3. 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
4. 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
5. When ready to make parfaits, prepare whipped cream
6. Place all ingredients into the large bowl of an electric mixer with whisk attachment
7. Beat on medium-high speed for two to three minutes or until stiff peaks form
8. Place two cookies on the bottom of each glass; top cookies with about 1/2 cup of custard; follow custard with 6 thin banana slices and then three additional cookies; top each with remaining custard (should be about 1/2 cup per glass) and then whipped cream (1/4 –1/3 cup per glass)
9. 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
