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Pioneer Woman Banana Pudding

Pioneer Woman Banana Pudding: A classic dessert with a modern twist, Pioneer Woman Banana Pudding is a delightful treat.


banana pudding with vanilla wafers and caramelised banana
Banana Pudding Pioneer Woman
Prep:
 10 mins Total: 2 hr 40 mins Yields: 8

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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

Pioneer Woman banana pudding recipe

What is the Pioneer Woman Banana Pudding?

Pioneer Woman Banana Pudding is a luscious and creamy dessert made with layers of vanilla wafers, ripe bananas, homemade vanilla pudding, and a heavenly whipped cream topping. This recipe adds a touch of richness and depth to the traditional banana pudding, making it a crowd-pleasing indulgence.

Pioneer Woman Banana Pudding in a cup

Ingredients

To roast the bananas:

  • Bananas, sliced (4 unripe or 1 1/2 cups bananas)
  • Unsalted butter, melted (2 tablespoons)
  • Light brown sugar (1/4 cup)
  • Ground cinnamon (1 teaspoon)
  • Kosher salt to taste

For the banana pudding

  • Full-fat milk (2 cups)
  • Instant vanilla pudding (1 box of 3.4 oz / 102g)
  • Heavy cream, cold (2 cups)
  • Cream cheese, softened at room temperature (1 block of 8 oz)
  • Sweetened condensed milk (1 can of 14 oz)
  • Peanut butter (2 tablespoons)
  • Vanilla wafers (1 package of 12 / 12 oz / 340g). Vanilla, Peanut Butter cookies, and digestive biscuits are both great choices for banana pudding. See the tips for other substitutes.
  • Banana slices (1 small banana) to serve on top.

How to cook Pioneer Woman Banana Pudding?

Equipment: You will need a large 9 x 13-inch baking sheet and some parchment paper.

To roast the bananas

  1. Heat oven to 350F / 176C.
  2. Line a baking sheet with parchment paper.
  3. Coat the bananas with melted butter, brown sugar, cinnamon, and salt making sure that each slice is fully coated.
  4. Place all the bananas on the baking sheet.
  5. Roast the bananas in the oven for about 30 minutes or until they start to caramelize.
  6. Remove from oven and set aside until they cool completely.

For the banana pudding cream

  1. Prepare instant pudding. Combine the instant pudding mix with the milk, stirring until it reaches a thickened consistency. Refrigerate for at least 5 minutes.
  2. Whip the cream. Beat the heavy cream with an electric mixer setting it on medium-high. Whip for around 3-4 minutes until the cream becomes light and fluffy. Set aside the whipped cream.
  3. Mix the banana pudding.
    • Separately, beat together the cream cheese, condensed milk, peanut butter, and roasted bananas until smooth.
    • Add slowly the instant pudding mix that you refrigerated. Mix to combine.
    • Fold in the whipped cream.

To assemble the banana pudding

  1. Layer the bottom of the baking dish with 1/3 of the vanilla wafers.
  2. Spread half of the pudding cream onto the bottom biscuit layer.
  3. Top with a layer of vanilla wafers using another 1/3 of the wafers and follow again with the remaining pudding cream mixture.
  4. Crush the remaining 1/3 of the wafers into small pieces.
  5. Place nicely the banana slices saved for the topping. Squeeze a little lemon if you want to avoid browning.
  6. Sprinkle the crushed wafers on top of the pudding layer, creating a delicious and crunchy texture.
  7. Refrigerate for at least two hours before serving.

Tips

How to make your own Instant Pudding Vanilla Mix?

Mix 1/3 cup cornstarch, 1/4 cup sugar, 3 tablespoons dry milk, 1/2 tsp vanilla extract.

How do you beat the heavy cream for your Banana Pudding?

Beat the heavy cream with an electric mixer for 3 minutes, the cream thickens and becomes fluffy creating a whipped cream. The whipped cream becomes light and airy, with a smooth and creamy consistency. Additionally, whipping the cream also enhances its flavor, making it sweeter and more enjoyable to eat.

How to serve the Banana Pudding?

1. Allow the pudding to sit for a few minutes before serving to let the flavors meld together.
2. Serve chilled
3. Garnish with a sprinkle of crushed vanilla wafers or a dusting of cocoa powder for an added touch of elegance.
4. Consider adding a dollop of whipped cream and a slice of fresh banana on top of each serving for an extra visual appeal.
5. Serve in individual dessert cups or in a trifle dish to showcase the beautiful layers.

What does banana pudding contain?

This pudding contains multiple layers of biscuit and banana pudding cream. This adds extra layers of flavor and texture to the banana pudding, enhancing its overall appeal. The crushed wafers and roasted banana slices create a visually appealing presentation, as well as adding a delightful contrast to the creamy pudding.

Do bananas go brown on the banana pudding?

Since the bananas are roasted and covered with caramel they hold nicer and taste better than when treating the bananas with citrus juice. Bear in mind that a 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.

Should pudding be refrigerated?

To refrigerate the banana pudding wrap it tightly with plastic wrap before refrigerating or alternatively freeze it to store for up to 3 months.

banana pudding with vanilla wafers and caramelised banana

Pioneer Woman Banana Pudding

Caroline Sciberras
Pioneer Woman Banana Pudding: A classic dessert with a modern twist, Pioneer Woman Banana Pudding is a delightful treat.
Prep Time 10 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 8

Ingredients
  

To roast the bananas:

  • Bananas sliced (4 unripe or 1 1/2 cups bananas)
  • Unsalted butter melted (2 tablespoons)
  • Light brown sugar 1/4 cup
  • Ground cinnamon 1 teaspoon
  • Kosher salt to taste

For the banana pudding

  • Full-fat milk 2 cups
  • Instant vanilla pudding 1 box of 3.4 oz / 102g
  • Heavy cream cold (2 cups)
  • Cream cheese softened at room temperature (1 block of 8 oz)
  • Sweetened condensed milk 1 can of 14 oz
  • Peanut butter 2 tablespoons
  • Vanilla wafers 1 package of 12 / 12 oz / 340g. Vanilla, Peanut Butter cookies, and digestive biscuits are both great choices for banana pudding. See the tips for other substitutes.
  • Banana 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.

To roast the bananas

  • Heat oven to 350F / 176C.
  • Line a baking sheet with parchment paper.
  • Coat the bananas with melted butterbrown sugarcinnamon, and salt making sure that each slice is fully coated.
  • Place all the bananas on the baking sheet.
  • Roast the bananas in the oven for about 30 minutes or until they start to caramelize.
  • Remove from oven and set aside until they cool completely.

For the banana pudding cream

  • Prepare instant pudding. Combine the instant pudding mix with the milk, stirring until it reaches a thickened consistency. Refrigerate for at least 5 minutes.
  • Whip the cream. Beat the heavy cream with an electric mixer setting it on medium-high. Whip for around 3-4 minutes until the cream becomes light and fluffy. Set aside the whipped cream.
  • Mix the banana pudding.
  • Separately, beat together the cream cheesecondensed milkpeanut butter, and roasted bananas until smooth.
  • Add slowly the instant pudding mix that you refrigerated. Mix to combine.
  • Fold in the whipped cream.

To assemble the banana pudding

  • Layer the bottom of the baking dish with 1/3 of the vanilla wafers.
  • Spread half of the pudding cream onto the bottom biscuit layer.
  • Top with a layer of vanilla wafers using another 1/3 of the wafers and follow again with the remaining pudding cream mixture.
  • Crush the remaining 1/3 of the wafers into small pieces.
  • Sprinkle the crushed wafers on top of the pudding layer, creating a delicious and crunchy texture.
  • Place nicely the banana slices. Squeeze some lemon to avoid browning.
  • Refrigerate for at least two hours before serving.

Notes

  • To make your own Instant Pudding Vanilla Mix:  Mix 1/3 cup cornstarch, 1/4 cup sugar, 3 tablespoons dry milk, 1/2 tsp vanilla extract.
  • Beat the heavy cream for your Banana Pudding with an electric mixer for 3 minutes, the cream thickens and becomes fluffy creating a whipped cream. The whipped cream becomes light and airy, with a smooth and creamy consistency. Additionally, whipping the cream also enhances its flavor, making it sweeter and more enjoyable to eat.
  • Allow the pudding to sit for a few minutes before serving to let the flavors 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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