Ingredients:
For the Pudding:
2 large ripe bananas, mashed
1/4 cup creamy peanut butter
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
2 cups whole milk
3 tablespoons cornstarch
1/4 teaspoon salt
For the Topping:
1/2 cup whipped cream (store-bought or homemade)
1/4 cup crushed peanut butter cookies or graham crackers
1 tablespoon chopped peanuts (optional, for garnish)
Extra banana slices (for garnish)
Directions:
In a medium saucepan, whisk together the mashed bananas, peanut butter, sugar, vanilla extract, and salt until smooth.
In a separate bowl, whisk the cornstarch into the milk until fully dissolved. Pour the milk mixture into the saucepan with the banana mixture.
Cook over medium heat, stirring constantly, until the mixture begins to bubble and thicken, about 5-7 minutes. Continue stirring until the pudding reaches a creamy consistency.
Remove from heat and let the pudding cool slightly before transferring to serving cups. Cover with plastic wrap, pressing it against the pudding surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours.
When ready to serve, top each pudding cup with a dollop of whipped cream, crushed cookies or graham crackers, chopped peanuts, and extra banana slices if desired.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes plus chilling
Kcal: 210 kcal per serving | Servings: 4 cups
