Peanut Butter Pudding with Bananas
Votes: 1
Time: 2 hours 30 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 241, total fat 12 G., saturated fats 4 G., proteins 7 G., carbohydrates 28 G., fiber 2 G., cholesterol 33 mg, sodium 68 mg, sugar 21 G.
Calories 241, total fat 12 G., saturated fats 4 G., proteins 7 G., carbohydrates 28 G., fiber 2 G., cholesterol 33 mg, sodium 68 mg, sugar 21 G.
Velvety vanilla-peanut pudding is served with fresh bananas and sprinkled with chopped roasted peanuts. A wonderful dessert for any occasion! Make the pudding ahead of time to allow it to set, and for a more impressive presentation, serve in clear glass bowls.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups whole milk
- 0.5 cups of sugar
- 2 tablespoons cornstarch
- 1/8 tsp salt
- 1 large egg
- 1 tbsp. butter
- 1 tbsp pure vanilla extract
- 0.5 cup creamy peanut butter
- 1 cup sliced banana + extra for serving
- Chopped roasted salted peanuts for serving
- Special equipment: 4 - 6 ramekins or 120 ml bowls.
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Recipes with similar ingredients: bananas, eggs, milk, Peanut butter, vanilla extract, vanilla pudding, starch
Cooking the dish according to the recipe:
- In a medium saucepan over medium heat, bring 1 cup of milk to a boil. Meanwhile, in a medium bowl, combine the sugar, cornstarch, and salt. Stir in the remaining 1 cup of milk, a little at a time to avoid lumps, then whisk in the egg.
- When the milk comes to a boil, remove the pan from the heat and gradually add the sugar-milk mixture, stirring constantly. Return to medium heat and cook, stirring constantly, until the pudding comes to a boil and becomes thick and creamy, 5-7 minutes. Remove from the heat and whisk in the butter and vanilla extract until fully incorporated. Stir in the peanut butter.
- Divide the pudding among the bowls, adding 1-2 tablespoons of bananas to each serving. Cover with plastic wrap and refrigerate until completely set, about 2 hours. Just before serving, garnish the pudding with the remaining bananas and sprinkle with chopped peanuts.
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