Pioneer Woman Banana Pudding
by Pioneer Woman
Calories: 711.98|Fat: 42.8|Carbohydrates: 74.94|Protein: 10.67
| 2 hours 40 minutes
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In her take on the classic Southern dessert, Ree Drummond layers a homemade vanilla pudding with vanilla wafers, sliced bananas, peanut butter and condensed milk.
Indulge in Ree Drummond’s take on the timeless Banana Pudding Southern Classic, dating back to the late 19th-century and quickly made with ripe bananas, custard, and vanilla wafers. Banana Pudding keeps the traditional flavours roasting the bananas and blending with creamy peanut butter and condensed milk. A quick, fluffy homemade heavenly whipped vanilla pudding replaces the original custard, nicely layered between vanilla wafers and banana slices. Amazing how a simple recipe can turn into a crowd-pleasing indulgence!
Why you’ll like it
- Irresistible Flavor. The combination of buttery vanilla wafers, sweet bananas, and creamy homemade pudding creates a harmonious blend of flavours that will tantalize your taste buds.
- Simple to Make. Despite its gourmet taste, Pioneer Woman Banana Pudding is surprisingly easy to prepare. With clear instructions and readily available ingredients, it’s a recipe that anyone can master.
- Crowd-pleasing Dessert. Whether you’re hosting a family gathering or a potluck, this banana pudding is a guaranteed hit. Its nostalgic charm and delectable taste will make it a favourite among both kids and adults.
- Make-ahead Convenience. You can prepare this dessert in advance and refrigerate it until serving time, making it an excellent choice for busy schedules or special occasions
Tips & Tricks
- To make your instant pudding vanilla mix: Mix 1/3 cup cornstarch, 1/4 cup sugar, 3 tablespoons dry milk, and 1/2 tsp vanilla extract.
- Beating the heavy cream: Beat heavy cream with an electric mixer for 3 minutes until thick and fluffy.
- Serving banana pudding: Allow pudding to chill for 2 hours for flavors to meld and for a perfect refreshing treat.
- For presentation: Serve in individual glass cups or a trifle dish to showcase the layers.
- To prevent browning: The roasted bananas covered with caramel hold nicer and taste better than when treating the bananas with citrus juice to prevent any browning.
- For storage: Wrap any leftover banana pudding tightly with plastic wrap before refrigerating or freeze for up to 3 months.
Variations * Ingredient Substitutions
- Biscuit Layers: Experiment with different types of cookies such as shortbread, graham crackers, or chocolate chip cookies for unique flavor profiles.
- Nut Butter: Try using almond butter or hazelnut spread to caramelize the bananas.
- Dairy-Free Options: Use non-dairy alternatives such as almond milk, coconut cream, or dairy-free cream cheese for a lactose-free version of banana pudding.
- Tiramisu Copycat: Add a splash of rum or bourbon to the pudding mixture for a boozy kick. If you don’t like booze then coffee fits perfectly in this Pioneer Woman Banana Pudding.
- Toppings: Top the Ree Drummond’s banana pudding with maraschino cherries, chocolate shavings, biscoff sauce or a drizzle of caramel sauce
Storage Suggestions
- Leftovers: Store leftover banana pudding in an airtight container in the refrigerator for up to 3 days to maintain freshness and prevent spoilage.
- Freezing: Wrap the pudding tightly with plastic wrapand store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.
How to Serve Pioneer Woman Banana Pudding?
- Garnish with a sprinkle of crushed vanilla wafers, sliced bananas, dash of cinnamon, crushed amaretti or a dusting of cocoa powder.
- Serve tea, coffee or even a shot of amaretto.
- Serve in individual dessert cups or in a trifle dish to showcase the beautiful layers.
Health Info
| Calories: | 711.98 |
| Sugar: | 70.55 |
| Sodium: | 502.54 |
| Fat: | 42.8 |
| Carbohydrates: | 74.94 |
| Fiber: | 0.97 |
| Protein: | 10.67 |
Pioneer Woman Banana Pudding Recipe
Fat: 42.8|Carbohydrates: 74.94|Protein: 10.67
Description
In her take on the classic Southern dessert, Ree Drummond layers a homemade vanilla pudding with vanilla wafers, sliced bananas, peanut butter and condensed milk.
Equipment
- A 9 x 13 inch baking sheet and some parchment paper.
Ingredients
To roast the bananas:
- 4 medium bananas (about 1½ cups sliced), firm-ripe, sliced
- 2 tbsp unsalted butter melted
- ¼ cups light brown sugar
- 1 tsp ground cinnamon
- Kosher salt to taste
For the banana pudding
- 2 cups full-fat milk
- 3.4 oz instant vanilla pudding (1 box of 3.4 oz / 102g)
- 2 cups heavy cream cold
- 8 oz cream cheese softened at room temperature
- 14 oz sweetened condensed milk
- 2 tbsp peanut butter
- 12 oz vanilla wafers (or digestives or peanut butter cookies) (340g)
- 1 small banana sliced, to use as a topping.
Instructions
- Equipment: You will need a large 9 x 13 inch baking sheet and some parchment paper.
Step 1 – Roast the Bananas
- Preheat the oven to 350°F / 175°C.
- Line a large 9 x 13-inch baking sheet with parchment paper.
- In a bowl, toss the sliced bananas with melted butter, brown sugar, cinnamon, and a pinch of salt until evenly coated.
- Arrange the banana slices in a single layer on the baking sheet.
- Roast for 25–30 minutes, until soft and caramelised around the edges.
- Remove from the oven and allow to cool completely.
Step 2 – Prepare the Pudding Base
- In a mixing bowl, whisk together the instant vanilla pudding mix and milk according to package instructions (using 2 cups milk).
- Refrigerate for at least 5 minutes until thickened.
Step 3 – Whip the Cream
- In a separate bowl, beat the cold heavy cream on medium-high speed for 3–4 minutes, until soft peaks form.
- Set aside.
Step 4 – Make the Banana Pudding Filling
- In a large bowl, beat the softened cream cheese until smooth.
- Add the sweetened condensed milk and peanut butter. Beat until fully combined.
- Blend in the cooled roasted bananas until smooth (some small bits are fine for texture).
- Gradually mix in the chilled vanilla pudding until fully incorporated.
- Gently fold in the whipped cream until light and fluffy.
Step 5 – Assemble the Banana Pudding
- Arrange ⅓ of the vanilla wafers in an even layer in the bottom of your serving dish.
- Spread half of the pudding filling over the wafers.
- Add another third of the wafers in a layer.
- Spread the remaining pudding filling on top.
- Crush the final third of the wafers and sprinkle over the top.
- Arrange fresh banana slices on top and lightly brush or squeeze a little lemon juice over them to prevent browning.
Step 6 – Chill and Serve
- Cover and refrigerate for at least 2 hours before serving.
- Serve chilled.
Recipe Notes:
- To make your own Instant Pudding Vanilla Mix: Mix 1/3 cup cornstarch, 1/4 cup sugar, 3 tablespoons dry milk, and 1/2 tsp vanilla extract.
- Beat the heavy cream for your Banana Pudding with an electric mixer for 3 minutes, until the cream thickens and becomes fluffy, creating whipped cream. The whipped cream becomes light and airy, with a smooth and creamy consistency. Additionally, whipping the cream also enhances its flavour, making it sweeter and more enjoyable to eat.
- Allow the pudding to sit for a few minutes before serving to let the flavours meld together.
- Serve chilled and garnish with a sprinkle of crushed vanilla wafers or a dusting of cocoa powder for an added touch of elegance.
- Add a dollop of whipped cream and a slice of fresh banana on top of each serving for an extra visual appeal.
- Serve in individual dessert cups or in a trifle dish to showcase the beautiful layers.
- The banana pudding is best eaten within the first day of being made, as bananas will start browning, also changing taste, and the cookies will soften over time.
- The bananas are roasted and covered with caramel, they hold nicer and taste better than when treating the bananas with citrus juice.
- To refrigerate the banana pudding, wrap it tightly with plastic wrap before refrigerating, or alternatively freeze it to store for up to 3 months.
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