Peanut Butter 'n' Banana Pudding Recipe

Peanut Butter 'n' Banana Pudding Recipe photo by Taste of Home

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WHEN my grandmother cooked at a small country school, she earned the reputation of good cook. This recipe was given to her when she was a young mother and it has been a family favorite for years. The bananas pair well with the creamy homemade pudding and the peanuts add a nice crunch.

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Peanut Butter 'n' Banana Pudding Recipe

Prep: 20 min. + cooling

Yield: 2 Servings

10 10 20

Ingredients

3/4 cup packed brown sugar
1 tablespoon cornstarch
1 cup 2% milk
1 egg, beaten
1 tablespoon peanut butter
1/2 teaspoon butter
1/2 teaspoon vanilla extract
1 medium banana, sliced
1 tablespoon chopped dry roasted peanuts

Directions

In a small saucepan, combine the brown sugar, cornstarch and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the peanut butter, butter and vanilla. Cool for 15 minutes, stirring occasionally.
Transfer to dessert dishes. Refrigerate if desired. Just before serving, top with banana slices and peanuts. Yield: 2 servings.

Nutritional Facts 2/3 cup equals 565 calories, 13 g fat (4 g saturated fat), 118 mg cholesterol, 191 mg sodium, 106 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Peanut Butter 'n' Banana Pudding in Reminisce Extra January 2008, p53

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.