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Peanut Butter 'n' Banana Pudding

 Peanut Butter 'n' Banana Pudding
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.
2 ServingsPrep: 20 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 1 medium banana, sliced
  • 1 tablespoon chopped dry roasted peanuts


  • 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.

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Peanut Butter 'n' Banana Pudding (continued)

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.