It’s like eating a chocolate dipped banana in pudding form. The sweet decadent dance of chocolate and banana with the healthful benefits of grass-fed dairy is what you will find in this Creamy Banana Chocolate Pudding.
Who doesn’t love pudding? I mean it’s creamy, smooth and sweet. What’s not to love about this dessert? In our fast paced world nowadays we have the convenience of swinging by the grocery store and picking up a box of instant pudding. It takes minutes to make and hey, what a great diet treat. Right?
Organic Valley’s Grassmilk
One of my favorite ingredients used in this Creamy Banana Chocolate Pudding is Organic Valley’s Grassmilk with Cream on Top. I love it for two reasons. The first, it is an incredibly delicious way to incorporate conjugated linoleic acid (CLA) and omega-3 fatty acid. The second reason is it incredibly delicious. For the longest time we have been trained as a society that fat is the root of all evil and we have short changed ourselves some valuable nutrients.
Trying to switch to a more optimized nutrition plan can be challenging for many different reasons. One of the biggest reasons is simply adjusting to the products. When I first purchased this milk, I was caught off guard by the literal cream on top. It looked like milk curds to me. With a scrunched up face I closed in on the carton to smell what I thought would be sour milk. To my pleasant surprise it smelt like cream. It didn’t take me long to figure out that was they way milk was supposed to be outside of being Raw (unpasteurized) or pasteurized at lower temperatures. Once adjusted to this wonderful milk you will wonder why on earth didn’t you purchase it sooner.
In addition to the milk, what makes this Creamy Chocolate Banana pudding unique is the chocolate dipped banana taste. The best part is, there are no artificial banana flavors. It is a real banana with potassium, magnesium and folate. So many of the banana pudding recipes call for just slicing the banana and layering it in the pudding. Instead, I blended the banana with the milk before thickening. Banana milk, mmmm… now that is sweet cream. Just make sure that the banana is not over ripe because it will overpower the chocolate.
- For best results, use whole milk or 2% milk. Nonfat or skim milk may cause the pudding to set up less thickly.
- For richer flavor, substitute half and half for up to 1 cup of the milk.
- Make sure to fully dissolve the sugar and cornstarch into the milk mixture as it heats to prevent grittiness in the finished pudding.
- Let the pudding cool completely before assembling for optimal thickness.
- Ripe Bananas- Use ripe bananas for a sweeter and more intense banana flavor.
- Whipping Cream Chilling- Ensure the mixing bowl and beaters for whipping cream are well-chilled for optimal whipping.
- Consistency Check- To avoid lumps, make sure to whisk continuously while adding the banana milk to the dry ingredients.
- Refrigeration Time- Letting the pudding chill in the refrigerator for at least 2 hours allows it to set and intensifies the flavors.
Tips about Creamy Banana Chocolate Pudding:
- The hardest part of making this dessert is the time involved with the thickening. I suggest either putting on some great music or anything entertaining while whisking away.
- I highly recommend using organic corn starch but it can be a little tricky to find in grocery stores. Good news, you can get it here. (affiliate)
- To lower the glycemic index use a good quality coconut sugar. (affiliate)
- Peanut Butter Banana Pudding- Fold 1/2 cup smooth peanut butter into the pudding once cooled. Layer with sliced bananas in serving glasses.
- Banana Pudding Pie- Spoon pudding into a pre-baked pie crust. Top with whipped cream and sliced bananas.
- Toffee Banana Pudding- Add 1/2 cup crushed Heath bar pieces or toffee bits into the pudding.
- Banana Split Pudding- Top pudding with sliced strawberries and bananas. Add chocolate sauce, chopped nuts, and a cherry.
- Banana Cream Parfait- Layer the banana cream pudding with crushed vanilla wafers and sliced bananas for a parfait-style dessert.
- Banana Nut Cream Pudding- Stir in 1/2 cup of chopped nuts (e.g., walnuts or pecans) after the pudding has thickened for a delightful crunch.
- Banana Coconut Pudding- Sprinkle 1/2 cup shredded coconut into the pudding. Top with toasted coconut flakes.
- Chocolate Chip Banana Cream Pudding- Stir in a handful of chocolate chips before refrigerating for an added chocolatey crunch.
- Fruit-infused Banana Cream Pudding- Top the pudding with a medley of fresh fruits like berries or sliced peaches for a burst of flavors and colors.
- Toppings- Experiment with toppings like chocolate shavings, caramel sauce, or a sprinkle of cinnamon to enhance the taste and appearance.
Layer this Creamy Banana Chocolate Pudding with the fresh whipped cream. It is great after school treat using real food ingredients.
Storing and Freezing
Banana cream pudding is best when fresh, but leftovers can be stored in the refrigerator for 3-4 days. To store, press plastic wrap directly on the surface of the pudding before covering to prevent a skin from forming.
The pudding can also be frozen for longer term storage. To freeze, divide the pudding between freezer-safe containers or zip top bags. Leave 1⁄2 inch of headspace to allow for expansion. Seal and freeze for up to 2 months. Thaw overnight in the refrigerator before using. The pudding may take on a slightly grainy texture after thawing but will still taste great.
Frequently Asked Questions
Can I use a different type of milk for the pudding?
Yes, you can use 2% or skim milk, but whole milk provides a creamier texture.
Can I substitute cornstarch with any other thickener?
Cornstarch works best, but you can try arrowroot powder or tapioca starch..
Is there a way to make this recipe egg-free?
Yes, you can omit the egg yolks for a slightly different texture, or use a plant-based egg substitute.
Can I make this recipe vegan?
Substitute whole milk with your favorite non-dairy milk (e.g., coconut milk) and use a plant-based butter alternative.
What kind of banana should I use- green, ripe, or overripe?
Ripe bananas work best to get maximum flavor. Avoid using underripe green bananas as they will lack sweetness. Overripe bananas will work but may impart more of an alcoholic flavor.
Can I make the pudding ahead of time?
Yes, you can make the pudding up to 2 days in advance. Also, be sure to press plastic wrap directly onto the surface before refrigerating to prevent a skin from forming.
*Before making dietary changes seek advice from your health care provider. Information contained within this post is opinion based. I am not a licensed health care professional.
Creamy Banana Chocolate Pudding
- 2 1/2 cups whole milk
- 1 lg ripe banana
- 1/4 cup cornstarch
- 1/2 cup granulated sugar
- 3 tbsp cocoa powder
- 2 egg yolks
- 1 tsp vanilla
- 2 tbsp butter
- 1 cup heavy whipping cream
- 1/2 tsp vanilla extract
- 1 tbsp granulated sugar
- Pudding– Peel and blend banana with milk in a blender. Measure sugar, cornstarch and cocoa powder in a large saucepan. Slowly add banana milk to dry ingredients while whisking. Cook on largest burner over a med/low flame while constantly whisking until thickens, approximately 25 mins (give or take a few mins). Take off heat. In a separate bowl whisk egg yolks and temper with a small amount of hot pudding. Add egg mixture to pudding and cook for another 2 mins. Remove from heat and stir in vanilla and butter. Stir until incorporated. Place in a glass container and place a layer of parchment paper over top to prevent skin from forming. Cover and refrigerator for at least 2 hours before serving.
- Whipped Cream-Chill a medium size mixing bowl for 15 mins. Once chilled, measure heavy whipping cream, vanilla and sugar into bowl. Mix on low speed with a hand mixer for approximately 5 mins. Be careful to not over mix as it will start to turn to butter.
This recipe is part of Meal Plan Monday.