Black sheep banana pudding recipe


Black Sheep Banana Pudding


When I get in the kitchen and start creating my family knows one of two things is about to happen; either I will emerge with a master piece or a complete failure. You see, my thought is rules are meant to be broken and flavor traditions are meant to be tweaked, twisted, and even reinvented. So I consider myself like the black sheep in the kitchen always breaking rules and dishes but still amazing them with irresistible delights. Black sheep Banana Pudding is not your Aunt Wilma’s traditional Nilla wafer and meringue. No I felt that it was time to break out of the box and bring some life to the classic dessert. The pudding is crafted from a love of the classic flavors of banana and vanilla, but infused with a passion for bold-dark chocolate. Every Bite will bring you the delight of days past, with a hint of a brighter future. So don’t shy away from something different, after all someone had to be the first to but peanut butter and jelly together.


4 Med. Bananas-not under or over ripe! Just a hint of green at the top.

2 cups heavy whipping cream

1/4 cup powder sugar

16 Mini reeces peanut butter cups

18 vanilla Oreos

1 batch pudding

1 batch brownies

Slice bananas in to the traditional wheel shape about ¼” thick. Set aside. Unwrap and chop the recess cups.

In a mixer whip together the powdered sugar and whipping cream. Until soft peaks form, stir in the reeces cups. Set aside.

In your desired pudding dish arrange a layer of Oreos, reserving 3 for the topping. Spread half of the pudding, arrange half of the banana slices over the pudding. Take enough of the brownie cubes to make an even distribution over the bananas but not so many that it will completely cover, so about ½” apart. Spoon the remaining pudding over the brownies, spreading for an even covering. Arrange the remaining bananas over the pudding. Spoon/spread the whipped cream over the entire pudding, evenly distributing it. Crush the remaining 3 Oreos and sprinkle the crumbs on top. Chill or serve imeditly.




1/4 Cup white sugar

2 Tbl Brown Sugar

3 Tlb corn starch

1 Cup heavy whipping cream

2 cups 2% milk

3 egg yolks

2 Tlb butter

1 tsp vanilla


In a sauce pan stir to combine the sugars, corn starch. Gradualy stir in the milk and cream. Place over medium heat, stirring until it begins to thicken and bubble. Now you need to reduce the heat, but you have to continue stirring for two minutes. After the two minutes remove from the heat.

In a small bowl whisk the egg yolks, add in about 1/2 cup of the pudding mixture slowly as you whisk. Add the egg mixture to the pot as you stir the pot. To finish cooking return to medium heat and bring to a gentle/ calm boil for 1 minute, but you must continue stirring the entire time. Remove from the heat and toss in the vanilla and butter, stir until butter is melted and combined. Allow to cool for 12 min. then either place the pot in the fridge or pour the pudding into a different dish for chilling in the fridge. Chill for 2 hours.



1/2 cup margarine

1 Cup white sugar

1/2 cup cocoa


1/2 cup all purpose flour

1/4 tsp baking powder

1 tsp vanilla

1/4 tsp salt

1/2 cup chopped pecans


Pre heat oven to 350F. Grease an 8″x8″ baking dish. In a large microwave safe bowl melt the margarine. Stir in the eggs, cocoa, vanilla, and sugar. When fully combined toss in the flour, baking powder, salt and pecans. Stir until combined. Spread in baking dish and bake for 25 min. allow to cool completely.

Hannah Wolters   

This is the recipe Hannah develped and used in the 1st National Banana Pudding Cookoff in Sept. 2010.  Now you can try it.


About dwolters

mama to 4 wonderful kids. live on a farm and raise sheep
This entry was posted in Home life, Kids. Bookmark the permalink.

One Response to Black sheep banana pudding recipe

  1. Charlotte says:

    Can’t wait to try the recipe!

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