I’m from a city named Dothan, which is known as the Peanut Capital of the World. We have a Peanut Festival and a Peanut Queen; we even have peanut statues in front of different businesses. And, as it turns out, March is National Peanut Month. This surprises me. Peanuts are usually harvested as early as July and as late as October but, I’m not one to argue. The boo and I have been dreaming about boiled green peanuts but alas, no go, until later in the year. If you haven’t had real green peanuts, you are missing out. The nutty, earthy flavor you get puts other peanuts to shame.
I can’t get enough of peanuts so, of course, that extends to peanut butter. When I am stressed, I eat peanut butter straight from the jar; I love a good peanut butter and honey sandwich and Oreos dipped in peanut butter. However, we are creating a dish with peanut butter cookies-Nutter Butters to be exact. First introduced in 1969, this cookie has no official creator but I bet it was created in Alabama. We love our peanuts and peanut butter desserts. This pie is the perfect balance of peanut butter to crunch and shaped and designed like a peanut. These cookies were always in our house growing up (they were my mom’s fav) but we never made this dish. We are making a local Orange Beach favorite recipe. It combines the southern dessert banana pudding with Nutter Butters. Y’all are reading that right; we are making Nutter Butter Banana Pudding. Peanut butter and bananas belong together so it only makes sense to combine them. The original calls for a southern favorite, Cool Whip, but I want to try something different. Y’all let me know in the comments whether you like it this way. Let’s get into it!
This is a combination of the Magnolia Bakery banana pudding recipe and a local Orange Beach favorite recipe. The original Nutter Butter Banana Pudding recipe calls for Cool Whip, which is totally acceptable to use if you are not into whisking your own whipped cream. The original recipe can be found in the Alabama Back Road Restaurant Recipe Cookbook by Anita Musgrove.
Plan ahead when making this. It has to sit in the fridge for at least seven hours. Seriously, plan ahead.
You can use a stand mixer or hand mixer with a whisk attachment if you don’t feel like whisking by hand.
I sliced my bananas too thin. I don’t usually like the bananas in the banana pudding. I find it overpowers the Nila Wafers and they are my favorite part. However, the peanut butter and the banana intertwine so beautifully; it brings out the flavor of the peanut butter, which I love.
I hope this pie finds its way to your table. It is the perfect treat for spring and you celebrate National Peanut Month.
As always, thank you for joining me in my kitchen. Until next time.