Even though summer is coming to an end and fall is quickly approaching, it doesn’t mean that summer time desserts have to be put to rest until next year. To me, one of those desserts is banana pudding. I have always considered it to be a summer time dessert, yet I also consider it to be a comfort food that can be (and should be) consumed anytime the craving hits. So, “winter, spring, summer or fall…” this southern girl will not discriminate.
This time traditional banana pudding was not on my radar. My family (cousins/aunts/uncles too) decided to have a picnic, and I knew now was the time to try something new. For many the peanut butter and banana concoction may seem normal, but I was brought up eating mayonnaise with bananas (mainly on sandwiches). I know, I know. Call me crazy, gross, and weird, but the first time I heard about the peanut butter and banana concoction I thought THAT was weird. However, once I tried it, I must admit, I really liked it!
So, for this banana pudding, I decided to try Peanut Butter Banana Pudding, and thankfully I found a recipe that sounded yummy! I came across a recipe on Bake Me More’s blog for Peanut Butter Banana Pudding and it sounded too good to pass by. After I stopped by Kroger to pick up the ingredients I needed I started making my “test” batch. (I always test new recipes on family members!) And it was sinfully delicious!
So, whether you want traditional banana pudding or a new twist like peanut butter banana pudding, don’t let the season be your determining factor. Sometimes we need to let our tummy be our guide.
Consider yourself warned, this peanut butter banana pudding is very rich! And because I have a large family, I doubled the recipe from the one on the blog and made a very large bowl (my guess is 5-6 qt of pudding). Feel free to 1/2 the ingredients I’ve listed below if you don’t need a large quantity. Enjoy the cooler evenings and end it with peanut butter banana pudding!
Peanut Butter Banana Pudding
- 16 oz sour cream
- 2/3 cup creamy peanut butter
- 4 cups milk
- 16 oz whipped topping, thawed for 30 minutes
- 4 small packages instant vanilla pudding
- 6 bananas, in 1/4″ thick slices
- 1 box (16oz) Nilla Wafers
1. In a large bowl whisk together the sour cream and peanut butter.
2. Whisk in the whipped topping and milk until no clumps remain.
3. Stir in the instant pudding until well incorporated and mixture begins to thicken.
4. In a large glass serving dish or trifle bowl, form a layer of Nilla Wafers, flat side facing up. Top with a thin layer of pudding, followed by a layer of banana slices, then another thin layer of pudding
5. Continue repeating the layers of wafers, pudding, bananas until finished.
6. Top with crushed vanilla wafers, whipped cream, chopped peanuts or and any other topping.
7. Refrigerate for at least 2 hours before serving.