So let’s talk peanut butter banana pudding. I mean, who hasn’t craved something sweet and comforting, only to look at the fridge and sigh—nothing but a tired banana and that trusty jar of peanut butter? If you’ve ever stared at both thinking, “these two deserve better,” you’re not alone. This recipe is basically a hug in dessert form. And trust me (please do), peanut butter banana pudding is exactly the fix for rainy days, midnight snacking, or impressing that one picky eater in your life.
How to Make Peanut Butter Banana Pudding from Scratch?
Okay, roll up your sleeves, folks. Peanut butter banana pudding isn’t hard. Really. I’m no pastry wizard, and if I can do this, you definitely can too. Grab some basic ingredients: ripe bananas, creamy peanut butter (go for your fave, I’m not judging), milk, instant vanilla pudding mix, and some vanilla wafer cookies or graham crackers. If you want it real fancy, whip up some homemade whipped cream—otherwise, store-bought is fine. Nobody’s peeking.
The Story Behind This Recipe
I’ve spent years testing recipes for Cuts Food, and this Peanut Butter Banana Pudding Recipe is a keeper: fast to prep with no weird tricks. So let’s talk peanut butter banana pudding. I mean, who hasn’t craved something sweet and comforting, only to look at the fridge and sigh—nothing but a…
Here’s what you do:
- Layer vanilla wafers (or grahams) at the bottom of your pan or fancy glass dish.
- Slice bananas (eat a couple slices, just to make sure they’re good) and spread them over those cookies.
- Whisk together milk and pudding mix, then stir in a generous dollop of peanut butter until it’s all nice and creamy.
- Pour that glorious mixture over the bananas and cookies, then repeat the layer situation. End with pudding, so it all sets up nice.
- Chill it for a few hours. Seriously, let it rest—good things need a nap too.
If you want to see how silly my “layering technique” looks, well, not sharing that video, but you’ll get the idea as you go.
And when you dig in—Ugh. So good. This dessert did not last 24 hours in my house, I’ll tell you that.
“This peanut butter banana pudding tastes like your grandma’s dessert table and a five-star restaurant had a baby. It’s now on repeat at every family get-together!” — Tanya L.
How to Store Peanut Butter Banana Pudding
So you crushed it, maybe made a bit too much (always happens here). Now you’re wondering, how do I store peanut butter banana pudding without it turning into a mushy mess? Simple answer: Cover it with plastic wrap or toss it in an airtight container. Pop that bad boy in the fridge, not the freezer—freezing will ruin banana texture big time and make those cookies taste weird.
I’d say eat within three days, tops. After that, the bananas get those spots and the cookies go extra soft (unless you’re into pudding mush soup). Also, keep it on a middle fridge shelf—not in the door—so it stays nice and chilly. If you want it out for a party, don’t let it sit out for hours, people. Food safety first, pudding second.
My other tip: if you’re prepping ahead, keep extra bananas on the side and add them fresh before serving. Way less soggy, much more Instagram-worthy.
Have Fun With It!
Honestly, peanut butter banana pudding is one of those recipes that begs you to play with your food. Dress it up or down—no wrong moves.
Try mini pudding cups for a party, or toss in chocolate chips for a little extra somethin’. Swap out vanilla wafers for a random cookie you’re obsessed with. Want extra nuttiness? Sprinkle chopped peanuts or Fold in almond butter instead of peanut butter (I know, controversial).
- Add sliced strawberries for a fresh kick.
- Mix in a handful of mini marshmallows, just for fun.
- Whipped cream on top? Mandatory.
- Honestly, try it for breakfast with Greek yogurt. Life-changing.
I grew up dunking banana in peanut butter for after-school snacks, so this pudding gives me all kinds of nostalgia. You can also top it with a drizzle of caramel—nobody’s going to stop you.
More Peanut Butter Recipes to Try!
Can’t get enough? You’re not alone—this kitchen is basically a peanut butter shrine. If you’re jonesing for other treats, I totally get it. Try peanut butter blondies for a chewy, nutty bite, or if you’re feeling real lazy, make a big ol’ bowl of peanut butter oatmeal (a classic that’s criminally underrated).
Don’t sleep on peanut butter cookies, they’re unbeatable dipped in cold milk. Even smoothies loaded with frozen bananas and a glob of peanut butter taste like dessert but pass as breakfast, which, if that’s not magic, I don’t know what is.
Anyway, go peek around my recipe archives for more like this—you never know what ingredient might change your week. And hey, let me know if you try any wild peanut butter combos!
What is Magnolia Bakery?
Alright, if you’ve seen those viral videos of pudding with towers of bananas and cookies, you’ve seen Magnolia Bakery in action. It’s a famous spot in New York City, and their banana pudding is insane (not gonna lie, I’ve made the trip just to grab a cup).
Their take on banana pudding inspired a million copycats, and honestly, peanut butter banana pudding is a riff on their classic. People line up forever to get a taste. If you’re feeling the FOMO, just whip up your own at home—less waiting, way fewer tourists. Their secret? Super simple ingredients, lots of love, and a whole lotta nostalgia.
So, if people start comparing yours to “that bakery with the crazy-good pudding,” that’s a win in my book.
Common Questions
Can I use crunchy peanut butter?
Totally! It’ll give you that extra little texture pop everyone secretly loves.
Can I make this with non-dairy milk?
Yep. Go for almond or oat milk—just make sure your pudding mix works with it.
Are there any gluten-free options?
Sure thing, use gluten-free cookies or graham crackers and double-check your pudding mix.
How long does it need to chill before eating?
At least two hours. But I won’t judge if you sneak a spoon early.
Can I double the recipe for a party?
Absolutely, just use a bigger pan and pile on the layers.
Time To Get Mixing!
You’ve got all the tips for foolproof peanut butter banana pudding—no need to be fancy, just have fun! In a world full of complicated desserts, this one’s a breeze. Remember, it’s your pudding, so go wild or keep it classic. If you loved this and want more inspiration, check out this Peanut Butter Banana Pudding | Orchids + Sweet Tea or, if you’re feeling adventurous, there’s a super popular Copycat Magnolia Peanut Butter Banana Pudding – Cake by Courtney for obsessed pudding fans. Give it a go and let me know how it turns out—honestly, can’t wait to hear about your peanut butter masterpieces!
Peanut Butter Banana Pudding
Ingredients
Method
- Layer vanilla wafers (or graham crackers) at the bottom of your dish.
- Slice bananas and spread them over the cookies.
- Whisk together milk and pudding mix, then stir in peanut butter until creamy.
- Pour the mixture over the bananas and cookies, then repeat the layering process, finishing with pudding on top.
- Cover the dish and chill it in the refrigerator for at least 2 hours.
