Chocolate Banana Pudding: 5-Minute Creamy Dessert You’ll Love

Scale

2 cups whole milk

1/3 cup sugar

3 tbsp cocoa powder

3 tbsp cornstarch

A pinch of salt

2 large egg yolks

1/2 cup chopped semi-sweet chocolate

1 tbsp butter

1 tsp vanilla extract

2–3 ripe bananas, sliced

Whipped cream for topping

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1. In a saucepan, whisk sugar, cocoa, cornstarch, and salt.

2. Gradually add milk while whisking until smooth.

3. Cook over medium heat, whisking constantly, until thickened (5–7 minutes).

4. In a separate bowl, beat egg yolks and slowly temper with a bit of the hot mixture.

5. Pour eggs back into the pan and cook for 2 more minutes.

6. Remove from heat; stir in chopped chocolate, butter, and vanilla.

7. Let cool slightly, then layer pudding and banana slices in cups.

8. Chill for 2 hours before serving.

9. Top with whipped cream and chocolate shavings.

Use firm, ripe bananas for the best texture.

Store in the refrigerator for up to 3 days.

For a dairy-free version, use almond milk and vegan butter.