Peanut Butter Oreo Banana Pudding

Who needs vanilla wafers in banana pudding when you can have layers of creamy peanut butter, fluffy peanut butter whipped cream, and an Oreo crumble on top? This peanut butter Oreo banana pudding is unapologetically delicious.

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It’s time for the first ever round 1 of the new College Football Playoffs and my Ohio State Buckeyes are hosting the Tennessee Volunteers tonight at 8pm! Friends from TN even came up for the event so hopefully we are still friends after today :-P. I may have gone to UT (Health Science Center in Memphis) for graduate school, but you all know where my allegiance lies.

So of course you know what that means… a post-regular season #PBchocSat of course! I had no intention of posting any more new recipes before the end of 2024, but this cause is obviously a worthy exception.

In the past I have drawn inspiration from the state desserts of teams we play, making a peanut butter and chocolate version worth of the Buckeye State and #PBchocSat. Some of my favorites are the Buckeye Sugar Cream Pie when we played Indiana and the Peanut Butter Chocolate Bumpy Cake from Michigan and Buckeye Blackout Whoopie Pies to for the blackout against Penn State to counter their white out game.

What is Tennessee’s state desert? Banana pudding! Even though Elvis was known to love a classic banana pudding, he also loved the combination of peanut butter and banana so I don’t think it’s that crazy to combine the two and add a little chocolate while I am at it to create this peanut butter Oreo banana pudding.

I based this Buckeye version of banana pudding on the original recipe for Miss B’s Banana Pudding from Hot Chicken Takeover. Sadly under new ownership they have abandoned the recipe for the best damn banana pudding I’ve ever had. Thankfully THE Miss B gave me the recipe, making it the perfect dessert today for THE Ohio State Buckeyes!

While I tweaked the base of her recipe oh-so slightly, the real trick is cooking the already ripe bananas in butter just enough to soften them, and blending that into vanilla pudding. Don’t try to feed me fake banana flavored pudding.

Obviously the original recipe also used vanilla wafers, but I decided to shake things up with my favorite peanut butter creme filled Oreos. If you can’t find peanut butter Oreos, regular will do, or try crushing up some chocolate graham crackers. But what you see on top isn’t just crushed up Oreos, they are crushed, coated in butter, tossed in sugar and a little bit of salt and baked into a crumble. I then layer it in the bottom of the cup and on top because you’re going to want it to be more than just on top – the crunchy texture the sweet and salt crumble adds is next level.

Speaking of the next level, you will add a layer of creamy peanut butter to this ensemble, to then be finished off with peanut butter whipped cream and more Oreo crumble. My reaction after the first bite of this peanut butter Oreo banana pudding extravaganza? “Holy sweet goddamn!”

PEANUT BUTTER OREO BANANA PUDDING

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Yield: 12 Servings Prep Time: 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SALTED OREO CRUMBLE TOPPING

• 1 (17 oz.) package Oreos with peanut butter flavor creme*
• 1 (1/2 cup) stick unsalted butter*, melted and cooled
• 1 tsp salt
• 1/2 cup white sugar

BANANA PUDDING

• 2 (5.1 oz.) boxes of vanilla instant pudding
• 1 (14 oz.) can (1-3/4 cups) evaporated milk
• 2-1/4 cups + 3 Tbsp cold milk, divided
• 2 ripe bananas, diced
• 2 Tbsp unsalted butter
• 1 cup creamy peanut butter, melted (for garnish)

PEANUT BUTTER WHIPPED CREAM

• 1 cup heavy cream
• 2 Tbsp powdered sugar
• 2 Tbsp powdered peanut butter***

Directions

1. Preheat oven to 350 F.
2. Roughly chop the Oreo cookies. Transfer to a large bowl and add the melted butter and salt, stirring to coat. Add sugar and stir to coat evenly. Transfer to a rimmed cookie sheet, spreading evenly. Bake 10 minutes then remove to cool completely on a wire rack. Once cooled, break up into a crumble.
3. In a medium skillet over medium heat, add butter. Once melted, add the bananas and cook just until they start to break down, about 5 minutes. Remove from heat.
4. Transfer bananas to a blender or food processor, add remaining 3 tablespoons of milk and blend until smooth. Transfer to a small bowl, cover and refrigerate until cool.
5. In a large bowl, whisk together the pudding, evaporated milk, and 2-1/4 cups cold milk until smooth. Whisk in cooled banana, cover and refrigerate for at least 5 minutes.
6. In a medium bowl, beat heavy cream until it forms soft peaks. Add powdered sugar and powdered peanut butter and continue to beat until stiff peaks form.  
7. Assemble/divide into eight cups with a little bit of Oreo crumble on the bottom followed by a tablespoon of melted peanut butter, banana pudding, another tablespoon of peanut butter, peanut butter whipped cream, and finished with more Oreo crumble****.

Notes

*Could also use traditional Oreos or graham crackers. **If using salted butter, omit the 1 teaspoon of salt. ***Substitute 2 tablespoons powdered peanut butter with creamy peanut butter if needed. ****Best served immediately or at least within 24 hours. If not, wait to assemble until ready.

Source: Adapted from Miss B’s Banana Pudding, originally from Hot Chicken Takeover in Columbus, OH.