Banana Pudding with Creamy Peanut Butter Topping
April 29, 2018
A truly Southern Dessert that would Have made Elvis excited
- 1. 4 tablespoons cold unsalted butter
- 2. 4 large ripe bananas, peeled and sliced into rounds
- 3. 4 large egg yolks
- 4. 3/4 cup sugar
- 5. 3 tablespoons cornstarch
- 6. 1/8 teaspoon kosher salt
- 7. 2 cups half-and-half
- 8. 1 cup whole milk
- 9. 1 teaspoon vanilla extract
- 10. vanilla wafers
- For Topping
- 11. 2 cups plus 2 tablespoons cold heavy cream
- 12. 1/4 cup creamy peanut butter
- 13. 3 tablespoons confetioners' sugar
- 14. 1 cup crushed vanilla wafers
- Step 1 Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the sliced bananas, tossing to coat, and saute for 3-5 minutes tossing occasionally, until the bananas are soft and lightly browned. Set aside to cool
- Step 2 In a large bowl, whisk the egg yolks, 1/4 cup of the sugar, the cornstarch, and salt until smooth and pale in color. In a large saucepan, combine the half-and-half, milk, and remaining 1/2 cup sugar and cook over medium heat, stirring occasionally, until warmed and lightly steaming. Temper the egg yolk mixture: slowly whisk 1/2 cup of the hot half-and-half mixture into the yolk mixture. Return the mixture to the saucepan with the half-and-half mixture and cook, whisking constantly, until bubbles begin to form and the mixture is thickened and glossy about 1 minute. Remove from heat, add the remaining 2 tablespoons butter and the vanilla and stir until the butter is melted.
- Step 3 Arrange a single layer of vanilla wafers in the bottom of a 2-quart dish or trifle bowl. Top with half of the sauteed bananas. Spoon half of the pudding on the top of the bananas, layer again with vanilla wafers, bananas, and the remaining pudding. Press a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming and refrigerate until well chilled, at least 2 hours.
- Step 4 For Topping
- Step 5 Put the 2 tablespoons of cream and the peanut butter in a microwave-safe bowl and microwave until creamy and thinned, about 30 seconds. Let cool completely, then transfer to a large bowl and add the remaining 2 cups cream and the confectioners’ sugar. With an electric mixer on medium speed, beat until stiff peaks form, about 2 minutes.
- Step 6 To Serve
- Step 7 Line the rim of the serving dish with more vanilla wafers, dollop the topping over the pudding and sprinkle with crushed vanilla wafers.