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Banana Pudding with Peanut Butter Cream

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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
 
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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
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Blog, Recipes

Lemon Berry Pavlova Parfaits

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The prettiest parfaits layered with lemon whipped cream, fluffy meringue and fresh berries.

Lemon Berry Pavlova Parfaits! Making these for my next dinner party

I’d love to say that I had this big “creative” idea to turn a pavlova into a parfait but that would be a lie. In fact, I had all intentions of sharing a perfectly pretty pavlova with you until mine crumbled a bit too much and looked like an all around hot mess.

But while it looked eh it tasted perfect. The baked meringue was light and crispy on the outside and fluffy and soft on the inside. It was way too delicious to throw away. And while the resulting dessert wasn’t exactly what I planned, it actually worked out better. I really enjoyed serving the individual glasses to friends. It’s not my usual serving choice but it was just right.

Lemon Berry Pavlova Parfaits <-so pretty for summer entertaining

 

Lemon Berry Pavlova Parfaits
 
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The prettiest parfaits layered with lemon whipped cream, fluffy meringue and fresh berries.
Author:
Recipe type: Dessert
Makes: 6 individual servings
Ingredients
  • 6 cocktail glasses or glass bowls
  • 1 pavlova broken into bite sized pieces (can substitute broken meringue cookies as well)
  • 355 milliliters (1½ cups) heavy whipping cream
  • 44 milliliters (3 tablespoons) lemon juice (~1 lemon)
  • 53g (~1/4 cup) granulated sugar
  • 2½ cup fresh berries washed and dried (I used a mix of raspberries, blackberries and sliced strawberries)
Instructions
  1. Prepare lemon whipped cream; in the large bowl of an electric mixer with whisk attachment, beat cream and lemon juice at medium speed until foamy; increase speed to medium-high, and slowly add granulated sugar, beating until stiff peaks form
  2. Put about ⅓ of a cup of whipped cream on the bottom of each glass; layer with ⅓ cup of berries in each glass; follow that layer with crumbled pavlova (enough to reach the rim of each glass)
  3. Dollop remaining whipped cream on top of each parfait along with a couple of berries
  4. Serve immediately or chill in refrigerator until ready to enjoy
Notes
Pavlova can be baked up to three days in advance. Just store in an airtight container and break into pieces right before putting together parfaits
Parfaits prepared and served on same day but can be enjoyed within three days
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Lemon Berry Pavlova Parfaits - SO light, refreshing and delicious!

Get some of everything at once for the perfect bite!

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

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Blog, Recipes

Peanut Butter S’mores Parfaits

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Mini dessert parfaits layered with graham cracker crumble, peanut butter marshmallow mousse, milk chocolate ganache and toasted marshmallows!

No-Bake Peanut Butter S’mores Parfaits - so much fun for summer entertaining!

I haven’t posted any s’mores recipes for you this summer, I was waiting until I had something extra special.  These little parfaits… they certainly are that!  Peanut butter and milk chocolate play starring rolls, but the other classic s’mores components are here and prominent.  There is marshmallow infused into the peanut butter mousse (gotta love marshmallow fluff!) and then toasted marshmallows top each adorable shot-glass dessert.

Peanut Butter S'mores Parfaits OMG

I couldn’t resist digging into one for… you know, the good of the photo shoot.  Ha, who am I kidding?  I just couldn’t resist.

Peanut Butter S'mores Parfaits OMG these are good

Peanut Butter S’mores Parfaits
 
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Author:
Recipe type: Dessert
Makes: 1 dozen mini parfaits
Ingredients
  • Graham Cracker Crumble (recipe below)
  • Peanut Butter Marshmallow Mousse (recipe below)
  • Milk Chocolate Ganache (recipe below)
  • 28g (~1/2 cup) mini marshmallows
Instructions
  1. Put about one teaspoon of graham cracker crumble on the bottom of each shot glass
  2. Pipe peanut butter mousse into each parfait glass so that they are ⅓ of the way full (you can also use a spoon but I find that this helps for a “cleaner” look)
  3. Layer each parfait with about one teaspoon of chocolate ganache
  4. Repeat layers and top each parfait with mini marshmallows; chill in refrigerator until ready to eat
  5. When ready to serve, use a blow torch to gently char the marshmallows right before serving
Notes
You will need 12 tall shot glasses (alternatively, you can use four larger sized glasses of choice for full-sized desserts, just scale up the size of each layer when putting them together)
I recommend making the components below around the same time, the mousse can be made earlier in the day if needed
Parfaits are best enjoyed immediately but leftovers can be stored in the refrigerator and enjoyed for up to five days
If making for someone who is gluten-intolerant, make sure all ingredients are labeled “gluten-free”
Inspired by these No-Bake S’mores Cheesecakes
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Graham Cracker Crumble
 
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Author:
Recipe type: Dessert
Ingredients
  • 85g (3/4 cups) finely ground graham cracker crumbs (~5 full sheets)
  • 42g (3 tablespoons) unsalted butter, melted
Instructions
  1. Stir together graham cracker crumbs and butter;  set aside until ready to use
Notes
Use gluten-free graham crackers if making gluten-free
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Peanut Butter Marshmallow Mousse
 
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Ingredients
  • 155g (~1/2 cup) creamy peanut butter, do not use a natural version
  • 70g (~1/3 cup) marshmallow fluff
  • 175 milliliters (3/4 cup) heavy whipping cream, cold
Instructions
  1. In the large bowl of an electric mixer with a paddle attachment, combine peanut butter and fluff on low to medium speed until well combined; set aside
  2. In a separate large bowl for the electric mixer with whisk attachment, beat cream on medium-high speed just until stiff peaks form (will take a few minutes); mix in the peanut butter mixture on medium speed until smooth and creamy
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Milk Chocolate Ganache
 
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Ingredients
  • 113g milk chocolate, roughly chopped
  • 120 milliliters ( ½ cup) heavy cream
Instructions
  1. Place chocolate in a medium heat-safe bowl and set aside
  2. Pour cream into a medium heavy duty sauce-pan and place over medium heat; bring to boil and remove from heat immediately
  3. Pour hot cream over chocolate and let stand for 5 minutes; whisk mixture until smooth; use before ganache is set and hard
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Peanut Butter S'mores Parfaits - they will disappear in minutes!