Chocolate Banana Pudding

Course Dessert

Keyword Almond Milk, Banana, Chocolate, Chocolate Pudding, Cinnamon, Cocoa Powder, Corn Starch, Dry Milk, Eggs, Ground Cinnamon, Honey, Milk, Pudding

Dietary Need Vegetarian

Cooking Method Stovetop

Prep Time 10

Cook Time 15

Resting Time 2

Total Time 2 25

Servings

Calories 155kcal

Author Chef Sarah Copeland

In a small bowl, use a fork to mash the banana to a smooth pulp.
In a medium bowl, use a fork to whisk cocoa powder, cornstarch, cinnamon, and salt.
In a second medium bowl, lightly beat eggs. Whisk eggs into the cocoa mixture to make a smooth paste. Whisk out any pockets of flour and cocoa completely.
In a medium pot over medium heat, heat milk and honey. Bring to a simmer.
Pour a small amount of the hot milk mixture over the egg mixture. Whisk constantly until smooth. Continue adding milk, a little at a time, until about half the milk mixture is used.
Add egg mixture to pot with remaining milk. Cook over low heat, stirring constantly with a rubber spatula until it just begins to bubble and thicken. Remove from heat.
Whisk in mashed banana right away until fully combined.
Pour warm pudding into 6 small cups. Eat warm, or refrigerate until set, about 2 hours.

Be sure to stir in the banana and pour hot pudding into cups right away. You want to do this quickly, before the pudding sets.
Use maple syrup in place of honey, if you like.
If you have a blender, you may choose to blend the banana into the pudding in step 7. This helps create smooth, silky pudding.