Ingredients:

  • 1 package (16 oz/454g) Nutter Butter cookies
  • 2 tablespoons (28g) unsalted butter, melted
  • 3 cups (720ml) whole milk
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons (28g) unsalted butter
  • 1 teaspoon vanilla extract
  • 3-4 ripe bananas, sliced (approximately 500g peeled)
  • 2 tablespoons (30ml) lemon juice
  • Whipped cream (optional, for topping)
  • Extra Nutter Butter cookies, halved or quartered (for garnish)

Instructions:

  1. Prepare the Nutter Butter Crumble: Pulse Nutter Butters in food processor (or crush in bag) until you have coarse crumbs. Combine with melted butter and mix well.
  2. Prepare the Vanilla Pudding: Whisk milk, sugar, cornstarch, and salt in a saucepan. Cook over medium heat, stirring constantly, until thickened. Temper egg yolks with a small amount of hot mixture, then whisk into the pot. Cook for another minute, then remove from heat. Stir in butter and vanilla. Cool slightly.
  3. Prepare the Bananas: Toss sliced bananas with lemon juice to prevent browning.
  4. Assemble the Pudding: Layer half of the Nutter Butter crumble in the bottom of the dish. Top with a layer of sliced bananas. Pour half of the vanilla pudding over the bananas. Repeat layers: Remaining Nutter Butter crumble, bananas, and pudding.
  5. Chill: Cover with plastic wrap and chill for at least 30 minutes (longer is better!) to allow the flavors to meld.
  6. Garnish and Serve: Top with whipped cream and halved or quartered Nutter Butter cookies before serving, for this nutter butter banana pudding.