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 (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.
Notes
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.