Mmm…this recipe for Peanut Butter Banana Pudding is easy, creamy, protein-packed and gluten-free. This is a delicious dessert recipe I came up with by mixing peanut butter, bananas, pudding, and whipped cream. I know it might sound crazy, but it tastes amazing! Smooth and creamy banana pudding with dense creamy peanut butter. This small-batch version has far less sugar than the classic version, but there is plenty of banana flavor to make it worth eating. Not overly gooey, but it doesn’t need to be. This updated version maintains the essence of the original classic with a healthier twist.
Peanut Butter Banana Pudding
There’s two entire layers of peanut butter in here.
YIELDS:10 – 12
PREP TIME:0 HOURS 10 MINS
TOTAL TIME:3 HOURS 20 MINS
1 1/3 c. milk
1 (3.4-oz) package vanilla pudding
1 (14-oz) can sweetened condensed milk
3 c. heavy cream
1/4 c. powdered sugar
1 tsp. pure vanilla extract
2 c. melted peanut butter
1 (16-oz) box nutter butters
4 bananas, sliced into rounds
- In a large bowl, combine milk, vanilla pudding mix and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set.
- In another large bowl, combine heavy cream, powdered sugar and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside 1/3 of the mixture for topping the dish. Fold remaining whipped cream into the pudding mixture.
- Build the trifle: Spread one-third of the pudding mixture onto the bottom of the trifle dish. Cover with a layer of nutter butter cookies—you may want to also stand some cookies up vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices then drizzle melted peanut butter on top. Continue layering the pudding, nutter butters, banana slices, and peanut butter until you reach the top, ending with a final layer of pudding.
- Refrigerate for at least 3 hours, or up to overnight.
- Just before serving, dollop whipped cream on top of the pudding layer, then sprinkle crumbled Nutter Butters on top and drizzle with melted peanut butter.
PEANUT BUTTER BANANA PUDDING
This peanut butter banana pudding is a beautifully layered dessert that is easy to make and loaded with creamy textures and rich and fruity flavors.
This peanut butter banana pudding is a beautifully layered dessert (like a trifle) that is easy to make and loaded with creamy textures and rich flavors. Quick to prep with 8 simple ingredients, like banana cream pudding and vanilla wafers, this no-bake recipe is simply delicious because peanut butter and bananas are the perfect pair!
THE PERFECT PAIR: PEANUT BUTTER AND BANANA IN A TRIFLE
Peanut butter and banana are a classic combination because their flavors completely complement each other. That’s why they make a perfect pair for this recipe–the peanut butter flavor is balanced just right with a traditional banana pudding at its core, and a bonus non-traditional peanut-y twist.
This light and creamy, decadent dessert is so easy to make because we’ve added a shortcut: boxed pudding mix! From top to bottom, it’s simply luscious layers of sweet, smooth pudding, slices of fresh banana, and crispy vanilla wafers. And because the cookies slightly soften from the filling, each bite is like eating the best version of peanut butter banana pudding that’s layered into the ultimate semblance of a no-bake, multi-tiered trifle!
WHY WE LOVE THIS PEANUT BUTTER BANANA PUDDING RECIPE
- Delicious nutty twist on traditional banana pudding.
- Peanut butter banana flavor from top to bottom.
- Simple no-bake recipe that feeds a crowd.
- Perfect for potlucks, family gatherings, and barbecues.
- Easy to prepare ahead of time.
- Rich, creamy, and sweet.
INGREDIENTS / SHOPPING LIST
- Banana cream pudding mix: You can replace this with vanilla pudding mix if you prefer or cannot find banana cream.
- Peanut butter: I recommend using creamy peanut butter for this recipe. I also like to look for natural peanut butter without any added oil or sugar.
- Evaporated milk: You can also use regular milk or half and half. Depending on which you use, you might need to add more or less milk.
- Allspice: If you don’t have any allspice, a 50/50 combination of cinnamon and nutmeg will be wonderful in this dessert.
- Heavy cream: If you would rather not make your own whipped cream, feel free to use store bought whipped topping instead.
- Powdered sugar
- Bananas: Make sure your bananas are soft and ripe for the sweetest flavor.
- Vanilla wafers: Nutter Butters or Oreos are a delicious and wonderful alternative in this recipe.
SUBSTITUTIONS AND ADDITIONS
- Chocolate Peanut Butter Pudding Pie: Substitute chocolate pudding for banana cream pudding, use Oreo cookies instead of vanilla wafers, and add a chocolate drizzle or mini chocolate chips on top.
- Lower Calorie Version: You can use sugar free pudding, fat-free whipped topping, and reduced fat peanut butter to cut back on the calories.
- Make it Nuttier: Decorate the top with Reese’s Pieces, chopped peanut butter cups, crushed Nutter Butters, or peanuts.
- Toppings: Top it off with chocolate chips, chocolate candy pieces, or a caramel drizzle.
RECOMMENDED TOOLS TO MAKE THIS RECIPE
- Stand mixer and/or hand mixer
- Mixing bowls and tools
- Measuring tools
- 4 (8 ounce) wide mouth mason jars or 1 (8 inch) glass trifle bowl
HOW TO MAKE THE RECIPE
It is so easy to make this delicious peanut butter banana pudding, with its light and creamy texture, banana slices, crispy vanilla wafers, and peanut butter-y twist.
- Whisk together pudding mix, peanut butter, evaporated milk, and allspice until soft and refrigerate.
- Beat together the heavy cream and powdered sugar until stiff peaks form.
- Stir the whipped cream (reserve 1 cup for the topping) into the pudding mix until smooth.
- Assemble: Start with a layer of vanilla wafers, then a layer of pudding, followed by a layer of banana slices. Continue layering until the glass is filled.
- Top the last layer with whipped cream, sliced bananas, vanilla wafers, and then drizzle with melted peanut butter.
Pro Tip: For the prettiest appearance, use a large trifle bowl or 4 mason jars when placing the ingredients in layers.
- You can easily make this dessert the day before and it will still be nice and fresh when served.
- Since this dessert is layered, you will want to use a glass bowl with straight edges to show off the beautiful layers of this dessert!
- To Store: Cover the peanut butter banana pudding and place it in the refrigerator. This delicious dessert will be good in the fridge for 3-4 days before the bananas start to go bad. It should not be frozen!
FREQUENTLY ASKED QUESTIONS
WHY DO I NEED TO CHILL THE PUDDING?
Chilling the pudding is an important step you may not want to skip. As the assembled peanut butter banana pudding chills, the cookies will absorb some of the banana flavor and soften up. Plus the pudding will solidify a bit more so you have a scoopable, sharable treat. Plus, chilling means that you can use this as a make-ahead dish for entertaining.
CAN I MAKE SINGLE-SERVING PEANUT BUTTER BANANA PUDDINGS?
If you prefer to make individual servings of dessert, you can layer the vanilla wafers, banana slices, and pudding in small glass mason jars for a cute and portable dessert.
WHAT SIZE DISH SHOULD I USE FOR THIS RECIPE?
You can use any type of glass container that you want. I like to make smaller trifles in 8 ounce mason jars in order to individualize them and let everyone have their own. But you can also use a large 8 inch classic trifle serving bowl to make the serving easier. Of course, this dessert will taste just as delicious in a container that is not glass, but the beautiful layers won’t be seen.
Peanut Butter Banana Pudding
Where my banana pudding fans at?!
Big fans will know that traditionally, banana pudding is made with sweetened condensed milk, instant vanilla pudding, vanilla wafers, and cool whip. Not exactly healthy. But! Have no fear, I’ve taken the classic recipe and upgraded it so you won’t feel super heavy after indulging. I also added peanut butter because peanut butter + banana = perfection.
Healthy Banana Pudding Swaps
Let’s talk swaps. When upgrading a recipe, I usually go through each ingredient one by one. I think about the flavor, texture and the role the ingredient plays in the recipe.
Let’s take sweetened condensed milk – in the traditional recipe, you mix the sweetened condensed milk with the pudding mix and cool whip. We need to find something that tastes similar and has a similar consistency.
Greek yogurt is a little thicker than sweetened condensed milk, but the end result is super similar! It will mix well with the other ingredients AND add a healthy dose of protein to the recipe. Sounds like a perfect fit to me! Obviously, upgrading recipes takes a few tries because the flavors and consistencies aren’t exactly the same but when I nail the recipe, it is so rewarding!
This peanut butter banana pudding is healthier, but it’s still sweet and decadent and most importantly – it tastes amazing!! Some might even say it’s the best banana pudding they’ve ever had. I wouldn’t argue.
Peanut Butter Banana Pudding Ingredients
- Peanut butter – look for natural peanut butter without any added oil or sugar
- Plain greek yogurt
- Whipped topping – I like using natural versions like Cocowhip or Truwhip because they’re made without hydrogenated oils
- Almond milk
- Vanilla wafters – I used the Trader Joe’s vanilla wafers but any wafers will do. You can probably find gluten-free wafers if needed!
- Vanilla pudding mix – I found a natural version at Whole Foods
How to Make Healthy Banana Pudding
Start by whisking the Greek yogurt, peanut butter, whipped topping and almond milk using a stand mixer with the whisk attachment or a hand-held mixer. Whisk in the vanilla pudding mix until well incorporated and until the mixture begins to thicken a bit.
After you get that mixture combined, it’s time to layer! In a large glass serving dish or trifle bowl, start with a base layer of vanilla wafers. Cover with a thin layer of the pudding mixture and top with a layer of banana slices. Add another thin layer of the pudding mixture and repeat. Depending on how big your dish is, you’ll have 2-3 layers. To finish, top with a few banana slices or vanilla wafers and drizzle peanut butter on top. Refrigerate for at least two hours so the pudding is chilled before serving. It’s worth the wait, promise. 😉
Peanut Butter Banana Pudding
Although we have shared multiple recipes using bananas, this is our first time featuring this twist to a classic banana recipe. Our Peanut Butter Banana Pudding recipe can be described by the famous phrase: It doesn’t get any better than this, or does it?
Regardless of whose idea it was to add peanut butter to banana pudding, the results are genius. A traditionally sweet dessert with vitamins and minerals coming mostly from the bananas gets a healthy dose of heart friendly fats, plant-based protein, and a touch of fiber with the addition of peanut butter.
There are two approaches to making this recipe. You may use your favorite version of homemade vanilla pudding or choose a boxed variety. The advantage of making your own vanilla pudding recipe is the ability to control the ingredients and possibly make it vegan, if so desired. For the purposes of practicality and a hungry bunch waiting to taste this creation, we used boxed vanilla pudding. This cuts this recipe’s preparation time to fewer than 10 minutes. However, if you have a favorite vanilla pudding recipe that you wouldn’t mind sharing with us, go ahead and do so in the comments section below. We are always looking for inspiring recipes coming from you.
Feeling like vanilla just isn’t your flavor these days? A chocolate pudding would be a fantastic version to this recipe. It is everything wonderful when you combine chocolate, peanut butter and bananas!
Peanut Butter Banana Pudding
- 1 box of instant vanilla pudding
- 3 cups of cold milk
- ½ cup of Once Again Creamy Peanut Butter
- 2 bananas
- 30 vanilla wafers
- Start by preparing vanilla pudding according to box directions. Once pudding has set to a desired consistency, add Once Again Creamy Peanut Butter, and mix well.
- To assemble, start placing all but 2 or 3 of the vanilla wafers at the bottom of 8×8 dish. Then add a layer of banana slices; next add in pudding. Garnish with the reminder of the vanilla wafers and banana slices.
- Place pudding in the refrigerator for two to four hours. Serve cold!