Banana Pudding with Peanut Butter-Oatmeal Cookies

You can never have too many side dish recipes, so give Banana Pudding with Peanut Butter-Oatmeal Cookies a try. One serving contains 636 calories, 12g of protein, and 39g of fat. For 90 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe from Foodnetwork has 8 fans. A mixture of unsalted butter, granulated sugar, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 5 hours and 25 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a not so outstanding spoonacular score of 37%. Users who liked this recipe also liked Easy Peanut Butter Oatmeal Banana Cookies, Vegan Peanut Butter Bananan Oatmeal Cookies, and Peanut Butter-Bananan Oatmeal-Chip Cookies.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 310 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place a metal mixing bowl in the freezer. To make the cookies, cream together the brown sugar, granulated sugar, and butter. Add the peanut butter, egg, and vanilla, and mix until well combined. In a separate bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, and salt until well combined. Add this to the sugar mixture and stir until a soft cookie dough forms. Working in batches, using a heaping teaspoon, form the dough into balls and place on the prepared baking sheets 2 inches apart. Bake, one sheet at a time, for 13 to 15 minutes, or until the edges are set. Cool on the sheet for 5 minutes then transfer to a wire rack to continue cooling (the cookies will harden as they cool). Repeat for the remaining cookie dough. You should have about 36 cookies. To make the pudding, whisk together the milk, granulated sugar, flour, egg yolks, and salt in a pot. Cook over medium-low heat, continuously stirring, until the mixture starts to bubble and then thicken, 4 to 6 minutes. Turn the heat down to low and stir in the butter and vanilla. Turn off the heat. To make the whipped cream, take the bowl out of the freezer, add the cream and honey, and then beat until soft peaks form. Peel and slice the bananas into 1/4-inch rounds. Sprinkle the slices with the lemon juice to prevent them from turning brown. To assemble, place a layer of cookies and bananas in the bottom of an 8-inch square baking dish. Layer on half of the pudding. Add another layer of cook ies and bananas and then top with the remaining pudding. Spread on top the whipped cream, and then decorate with the remaining cookies and bananas. Chill for at least 4 hours before serving, though if you prefer, you can eat it warm. Alternatively, you can serve the pudding in six 1/2-pint Mason jars or bowls. Evenly divide the cookies, sliced bananas, and pudding, and then proceed as above.

 

Step by step:

1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

2. Place a metal mixing bowl in the freezer.

3. To make the cookies, cream together the brown sugar, granulated sugar, and butter.

4. Add the peanut butter, egg, and vanilla, and mix until well combined. In a separate bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, and salt until well combined.

5. Add this to the sugar mixture and stir until a soft cookie dough forms.

6. Working in batches, using a heaping teaspoon, form the dough into balls and place on the prepared baking sheets 2 inches apart.

7. Bake, one sheet at a time, for 13 to 15 minutes, or until the edges are set. Cool on the sheet for 5 minutes then transfer to a wire rack to continue cooling (the cookies will harden as they cool). Repeat for the remaining cookie dough. You should have about 36 cookies.

8. To make the pudding, whisk together the milk, granulated sugar, flour, egg yolks, and salt in a pot. Cook over medium-low heat, continuously stirring, until the mixture starts to bubble and then thicken, 4 to 6 minutes. Turn the heat down to low and stir in the butter and vanilla. Turn off the heat.

9. To make the whipped cream, take the bowl out of the freezer, add the cream and honey, and then beat until soft peaks form.

10. Peel and slice the bananas into 1/4-inch rounds. Sprinkle the slices with the lemon juice to prevent them from turning brown.

11. To assemble, place a layer of cookies and bananas in the bottom of an 8-inch square baking dish. Layer on half of the pudding.

12. Add another layer of cook ies and bananas and then top with the remaining pudding.

13. Spread on top the whipped cream, and then decorate with the remaining cookies and bananas. Chill for at least 4 hours before serving, though if you prefer, you can eat it warm.

14. Alternatively, you can serve the pudding in six 1/2-pint Mason jars or bowls. Evenly divide the cookies, sliced bananas, and pudding, and then proceed as above.

Nutrition Information:

covered percent of daily need