Peanut Butter Bananas Foster Pudding

A twist on an old fashioned favorite. Banana pudding made with peanut butter cookies and bananas foster. This is perfect for a summer picnic, family potluck or just a great Sunday dinner.

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I find that banana pudding is either a dessert that you love or don’t. Some people love puddings and others want something to bite into.That is why I love this version, you get an amazing cookie in the center. In my opinion peanut butter and banana are an amazing combination. I like to use fresh peanut butter in the cookies because the flavor really comes through.

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What ingredients do you need for peanut butter bananas foster pudding?

• Package Jell-o Brand Instant Pudding
• Vanilla
• Heavy Cream
• Sugar
• Bananas
• Butter
• Brown Sugar
• Brandy
• Cinnamon
• Peanut Butter, I like Old Home Natural Peanut Butter
• Fine Sea Salt
• Flour
• Baking Soda
• Eggs

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The Recipe

Instant Vanilla pudding

Make the pudding as per package instructions but add extra vanilla and set aside. You can make this the night before so it has plenty of time set up in the fridge.

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Whipped cream

Place cream in a mixing bowl with sugar and vanilla. Whip until almost stiff peaks. Fold ½ of whipped cream into pudding.

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Bananas Foster

Place butter in a sauté pan and melt. Add sugar and let melt and cook until starting to caramelize and get thick. Remove from the stove top away from flame and add brandy or rum. It will sizzle up, that is okay. Swirl the pan around. Add vanilla and cinnamon. Peel and cut bananas and add to the pan. You do not want to let them sit too long in the sauce and cook. The starch in the bananas will soak up the sauce. Remove from heat.

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Peanut Butter Cookies

Preheat the oven to 325 degrees. In a large mixing bowl combine the peanut butter, butte , salt, and brown sugar. Mix for two minutes until soft and light. Mix in the eggs and vanilla. Combine the flour and baking soda and fold into the peanut butter.  Using a large ice cream scooper, scoop out dough making sure to tightly pack it. Roll the dough in the sugar and place on a lined sheet pan. Now take a clean fork and lightly press into dough and then again across the first, this will create the checkered pattern we associate on top of peanut butter cookies. Bake for 8-10 minutes in the oven. You will see them puff up a little when done.

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Bring Together

Place 1 cookie in the bottom of a glass. Top with vanilla pudding and cream mixture. Add bananas and sauce on top. Add another cookie and top with pudding and bananas. Finish the top with a dollop of cream and a cookie. Let sit in the refrigerator for 1 hour.

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Recipe Tips:

• Other ingredients you can add are chocolate chips and caramel sauce.
• The addition of the liquor in the bananas foster really adds flavor, but if you choose not to add I would add extra vanilla.

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Make Ahead:

• This recipe is best made the day before, so all the flavors can melt together.
• The cookies can be made ahead and frozen or kept fresh in a sealed container for up to 1 week.
• Also the pudding can be made up to 5 days ahead and ahead in the refrigerator.

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Storing tips:

• Store in the refrigerator for up to 5 days.
• This recipe also freezes well. I would freeze individual portions to make it easier to serve.

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