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.
Notes
*Please use as many organic ingredients as possible.