Description
This chocolatey banana pudding is a rich and creamy dessert layered with smooth chocolate pudding, sweet bananas, and soft cookies. It’s an easy and indulgent treat perfect for any occasion.
Ingredients
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 3 ripe bananas, sliced
- 200 g vanilla wafers or tea biscuits
- 1/2 cup chocolate chips
Instructions
- In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
- Gradually whisk in the milk and cream until smooth.
- Place over medium heat and cook, stirring constantly, until the mixture thickens.
- In a small bowl, beat the egg yolks lightly. Slowly whisk in a few spoonfuls of the hot mixture to temper the yolks.
- Pour the tempered yolks back into the saucepan and cook for another 2–3 minutes until thick and smooth.
- Remove from heat and stir in vanilla extract, butter, and chocolate chips until fully melted.
- In a serving dish, layer vanilla wafers, sliced bananas, and chocolate pudding.
- Repeat the layers until all ingredients are used, finishing with pudding on top.
- Cover and refrigerate for at least 3 hours until set.
- Serve chilled.
Notes
- Ensure bananas are fully covered with pudding to prevent browning.
- Add whipped cream between layers for a lighter texture.
- Use dark chocolate for a richer flavor.
- Substitute cookies with chocolate biscuits for extra chocolate intensity.
- Store covered in the refrigerator for up to 3 days.
- Avoid freezing as it may affect texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 110 mg
