Peanut Butter Banana Pudding Parfaits Recipe You’ll Love

If you’re looking for a dessert that’s creamy, sweet, and just a little indulgent, these irresistible Peanut Butter Banana Pudding Parfaits will be your new go-to. Imagine layers of velvety peanut butter pudding, fresh banana slices, and crunchy cookie crumbles all stacked in a glass for a picture-perfect treat. Trust me, you’ll want to grab a spoon and dive right in!

This recipe is perfect for lunch, snack time, or even as a light after-dinner dessert. Whether you’re packing them for work or serving them at a gathering, these parfaits are guaranteed to impress. Plus, they’re surprisingly simple to make, which makes them all the more enjoyable!

The Story Behind Peanut Butter Banana Pudding Parfaits

This recipe is inspired by the classic Southern banana pudding but with a little twist—peanut butter! Growing up, banana pudding was always a staple at family gatherings, but I wanted to add a nutty depth to the flavor that makes this version feel a little more modern and indulgent.

Let’s Talk Ingredients

The magic of these Peanut Butter Banana Pudding Parfaits is in the ingredients. Here’s what makes them so special:

• Peanut Butter: Choose creamy peanut butter for the pudding base. If you’re looking for a healthier option, natural peanut butter works wonderfully, but make sure to stir it well before using.
• Bananas: Ripe bananas are key here. You want them to be sweet but not overly mushy. If you prefer a little tanginess, you could experiment with slightly underripe bananas.
• Milk: Whole milk gives the pudding a creamy texture, but you can use almond milk or oat milk for a dairy-free option.
• Vanilla Pudding Mix: This is the shortcut ingredient that makes the pudding come together quickly. You can use sugar-free pudding mix if you’re watching your sugar intake.
• Cookies or Graham Crackers: For the crunchy layer, you can use crushed Nilla Wafers, graham crackers, or even chocolate cookies if you want a richer flavor.
• Whipped Cream: A dollop of whipped cream ties everything together. Homemade whipped cream is always a treat, but store-bought works just fine.

If you have dietary needs, don’t worry! You can swap out ingredients and keep the flavors intact. Almond butter is a great alternative to peanut butter, and gluten-free cookies make this recipe accessible for those avoiding gluten.

Equipment Needed

You don’t need anything fancy to make these parfaits, which is part of the charm! Here’s what you’ll need:

• Mixing Bowls: For preparing the pudding and whipped cream.
• Whisk: To ensure your pudding is smooth and lump-free.
• Glasses or Jars: Clear containers work best for showcasing the beautiful layers.
• Spatula: For scraping every last bit of pudding.
• Knife: To slice the bananas evenly.

How to Make Peanut Butter Banana Pudding Parfaits

1. Prepare the pudding: In a large bowl, whisk together 1 box of vanilla pudding mix, 2 cups of milk (480 ml), and 1/2 cup (120 g) of peanut butter until smooth. Refrigerate for about 10 minutes to set.
2. Slice the bananas: Peel and slice 3 ripe bananas into thin rounds. Set them aside.
3. Crush the cookies: Place your cookies or graham crackers in a zip-top bag and crush them into coarse crumbs using a rolling pin. Alternatively, pulse them in a food processor.
4. Layer the parfaits: Start by adding a layer of crushed cookies to the bottom of your glass, followed by a layer of peanut butter pudding and a few banana slices. Repeat the layers until the glass is full, ending with pudding on top.
5. Top with whipped cream: Add a dollop of whipped cream and sprinkle with extra cookie crumbs or a drizzle of peanut butter for decoration.

Cooking Tips & Techniques

• Don’t let your bananas sit out for too long after slicing—they can brown quickly. A squeeze of lemon juice can help preserve their color.
• If your pudding is too thick, whisk in a splash of milk to loosen it up.
• Use a piping bag for the pudding layers to get clean, professional-looking layers.
• For an extra indulgence, melt a little peanut butter and drizzle it between layers.
• Make sure your cookies are crushed finely enough to create a smooth layer but still chunky enough for texture.

Variations and Adaptations

• Chocolate Lover’s Parfait: Add a layer of chocolate pudding or use chocolate cookies for a decadent twist.
• Nut-Free Option: Substitute sunflower seed butter or cookie butter for peanut butter if you’re avoiding nuts.
• Seasonal Fruits: Swap out bananas for strawberries, peaches, or even apples depending on the time of year.
• Vegan Version: Use almond milk, vegan pudding mix, and coconut whipped cream for a plant-based adaptation.

Serving & Storage Suggestions

Nutritional Information & Benefits

<pHere’s an estimate of what you’re getting per serving:

• Calories: 350-400 (depending on cookie choice)
• Protein: 8-10 g
• Carbohydrates: 40-50 g
• Fat: 15-20 g

Conclusion

FAQs

Can I make these parfaits ahead of time?

<pYes, you can make them a day in advance, but keep in mind the bananas may soften over time. Add fresh banana slices just before serving for the best taste.

Can I use chunky peanut butter instead of creamy?

<pAbsolutely! Chunky peanut butter will add a bit of extra texture to the pudding, which can be a fun twist.

What’s the best way to crush cookies?

Can I freeze the parfaits?

<pIt’s not recommended because the texture of the bananas and pudding will change. These are best enjoyed fresh!

How can I make this recipe healthier?

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