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banana pudding with vanilla wafers and caramelised banana

Pioneer Woman Banana Pudding

Caroline Sciberras
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.
Prep Time 10 minutes
Cook Time 30 minutes
for chilling 2 hours
Total Time 2 hours 40 minutes
Course Dessert
Cuisine American
Servings 8
Calories 711.98 kcal

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 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.
Keyword Caramelized Bananas, Condensed Milk, Peanut Butter