This Delicious Peanut Butter Banana Pudding is a twist on a Southern-style dessert with a light, creamy texture, banana chunks, crispy vanilla wafers and creamy peanut butter.
Growing up, it was one of my favorite desserts that my grandmother made. She always served up bowls of pudding right before we binge-watched thriller and horror films. I remember her loading her banana pudding recipe with vanilla wafers and loving every bite of it. And really nothing has changed since then!
How to Make Peanut Butter Banana Pudding from Scratch?
To make Peanut Butter Banana Pudding entirely from scratch, you'll need to have FOUR components ready:
Homemade vanilla pudding (or boxed mix pudding)
3-4 bananas, sliced
Whipped cream or meringue (if you're feeling fancy)
Nilla wafers AND peanut butter cookies
First, you'll start by making your vanilla pudding by whisking the pudding mixture with water. It is super easy and requires no baking at all! Then, it's on to assembling your banana pudding starting with a layer of vanilla wafer cookies, followed by peanut butter cookies (I like to use nutter butter bites to make yummy nutter butter banana pudding), banana slices, vanilla pudding, and whipped cream.
Repeat until all ingredients are used, then add crushed cookies at the very top. The peanut butter banana pudding recipe is placed in the refrigerator to chill for at least 4 hours. I know it is hard to wait but know that it always tastes even more delicious the next day---once the flavors really "set in".
Here's what you need to throw together this 20-minute dessert:
Bananas. You'll need 3-4, depending on the size. Make sure they're soft and ripe for the sweetest flavor.
Ice cold water. It's important to use cold water to get the right consistency in your pudding.
Sweetened condensed milk. I use low-fat for this pudding. It adds plenty of richness and sweetness with a wonderfully thick texture.
Heavy cream to make whipped cream. You can also use softened Cool Whip whipped topping.
Vanilla wafers or Nutter Butter sandwich cookies for more peanut flavor.
Vanilla extract. Make sure you're using the real stuff, not imitation!
Vanilla pudding mix for the easiest pudding you'll ever make.
Peanut butter. Use natural, smooth peanut butter for this pudding. That way you can control the texture and sweetness of your dessert.
How to Make Peanut Butter Banana Pudding
If you have a little helper at home like me, this is a great no-bake recipe to get them involved in the kitchen. Kids can whip up the banana pudding and help you layer the dessert. The best part about this recipe is that you don't need any special equipment so it is totally fool-proof. The whole recipe takes just minutes.
Prepare the pudding: Make your vanilla pudding mix by following the boxdirections. Use cold water so the pudding sets up right away and can be used immediately.
Fold in the whipped cream: Whip your cream until stiff peaks form (if using heavy cream), then fold the whipped cream into the pudding to make it nice and light.
Layer the dessert: Layer the old fashioned peanut butter banana pudding pudding in a trifle glass or individual cups. Take a look below to see details about how to layer the sweet treat perfectly.
Chill: Chill the peanut butter pudding for a few hours or overnight for the best flavor.
Enjoy!: Enjoy the pudding while cold.
Assembling Peanut Butter Banana Pudding
I recommend serving this pretty peanut butter banana dessert in a glass bowl. If you have a trifle bowl with a stand, even better! Once your pudding is mixed and nice and thick, you're ready to assemble and make a fantastic old-fashioned peanut butter banana pudding. Here's how to do it:
Start with a layer of cookies on the bottom.
Add a layer of sliced bananas.
Spread on some of the pudding.
Drizzle with melted peanut butter.
For garnish on top, add more cookies, plain whipped cream and finally a last drizzle of peanut butter. Then chill the fully assembled dessert for 2 to 4 hours. For the best flavor and texture, chill the dish overnight.
How to Store Peanut Butter Banana Pudding
Peanut butter banana pudding should be kept in the fridge. It is best when eaten cold! It will last for about 1-2 days but after that, the bananas may start to turn brown and the cookies can get a little mushy. But don't worry, you will eat it all before then! It is too good to resist!
Why Do I Need To Chill the Pudding?
Chilling is an important step you don't want to skip. As the assembled peanut butter banana pudding chills, the cookies with absorb some of the banana flavor and soften up. Plus the pudding will solidify a bit more so you have a scoop-able, sharable treat. Plus, chilling means that you can use this as a make-ahead dish for entertaining, which always keeps things lower stress.
Can I Make Single-Serving Puddings?
Yes! If you prefer to make individual servings of dessert, you can layer the cookies, banana slices, peanut butter and pudding in small glass mason jars for a cute and portable dessert.
What can you put on bananas to keep them from turning black in banana pudding?
Try tossing your banana slices in a little lemon juice before layering them in your pudding. This will prevent them from browning but it won't ruin the flavor of your peanut butter banana trifle.
Should bananas be ripe or unripe for banana pudding?
Ripe bananas are best for this peanut butter banana pudding no bake recipe. Ripe bananas add a natural sweetness to the dessert that is unbeatable.
If you tried this Peanut Butter Banana Pudding recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.
This Delicious Peanut Butter Banana Pudding is a version of a classic dessert that most Southerners can say has been a childhood favorite since the beginning of time. This creamy sweet treat comes filled with banana chunks, whipped vanilla pudding, delicious vanilla wafers nestled in between each layer and an awesome kick of flavor----peanut butter.
1(16 oz.) packageNutter Butter Peanut Butter Sandwich Cookies(I use about 10-12 cookies, crushed)
1(3 oz.) boxvanilla instant pudding mix(I like to use the Jell-O brand; If using the small standard 1 oz. box, be sure to purchase 3 of those!; SEE NOTES!)
1(14 oz.) cansweetened condensed
3-4cupsVERY COLD filtered water
pinch ofsea salt
4cupsWhipped Cream, homemade or store-bought(See Notes!)
1cupNatural peanut butter, softened or melted
Crushed Nilla wafer cookies, optional(See Notes!)
Crushed Nutter Butter Peanut Butter Sandwich Cookies
TO MAKE THE VANILLA PUDDING:
In the bowl of an electric stand-mixer (using the whisk attachment), mix together the ice cold water (start with 3 cups and work to 4 cups if needed based on the consistency of pudding), vanilla pudding mix, and sweetened condensed milk until thick, about 10 minutes on medium-high speed. NOTE: The mixture should look like pudding. NOTE: If using a hand-mixer instead, you may need an EXTRA BOX of vanilla pudding to ensure that the consistency is creamy and not too 'watery'.
Finally, add in vanilla extract, salt and mix for another minute or so.
Gently fold in the homemade whipped cream (or Cool Whip) into the pudding mixture using a spatula until, well incorporated.
In a trifle bowl (or your favorite dish), layer peanut butter sandwich cookies, vanilla wafers (if using), sliced bananas, melted peanut butter, and pudding mixture; repeat layering until all ingredients have been used.
Garnish top with remaining peanut butter cookies + vanilla wafers (crushed) and Refrigerate for at least 4 hours before serving. Best if chilled overnight.
Tips & Tricks
STORAGE: Keep leftovers tightly sealed and refrigerated. Best if consumed within 3 days.
HOMEMADE WHIPPED CREAM:In the bowl of an electric mixer on medium-high speed, whip the heavy cream (3-4 cups), using the whisk attachment for 4-5 minutes, until fluffy peaks begin to form. **NOTE: When it begins to thicken after the first 2-3 minutes, gradually add in 1 tablespoon vanilla extract and a pinch of sea salt.** Once fully fluffy, remove from mixer bowl and continue recipe.
PEANUT BUTTER: To melt peanut butter, simply add 1 cup into a small saucepan over medium-high heat, stirring frequently until completely softened, smooth, and easily falls off spatula or whisk.
COOKIES: For an extra kick of delicious flavor, I tried mixing both the Nutter Butter cookies and original Vanilla wafers cookies and it was amazing! I definitely recommend trying if you're open to it!
BOX OF VANILLA PUDDING: I HIGHLY recommend using an electric stand-mixer for making the pudding, however, if you're using a hand-mixer, be sure that the water is EXTREMELY COLD + You may need to add an EXTRA BOX of vanilla pudding so that it forms to a creamy consistency and not 'watery'.