Pioneer Woman Banana Pudding
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.
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.