Pioneer Woman Banana Pudding

Calories: 711.98|Fat: 42.8|Carbohydrates: 74.94|Protein: 10.67 | 2 40

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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.

banana pudding with vanilla wafers and caramelised banana

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

Pioneer Woman Banana Pudding Recipe

Author Caroline Sciberras

Servings 8

Calories 711.98

Prep Time 10

Cook Time 30

for chilling 2

Total Time 2 40

Fat: 42.8|Carbohydrates: 74.94|Protein: 10.67

Pin Recipe

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 (1 1/2 cups ) unripe and sliced
2 tbsp Unsalted butter melted
1/4 cups Light brown sugar
1 teaspoon 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.

To roast the bananas

Heat oven to 350F / 176C.
Line a baking sheet with parchment paper.
Coat the bananas with melted butter, brown sugar, cinnamon, 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 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

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.

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.

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.