There’s something magical about the combination of chocolate and banana. It’s like a dessert marriage that just works; rich, sweet, and naturally comforting. The first time I made this chocolate banana pudding, it was supposed to be a “make-ahead” for the next day. Spoiler: we didn’t wait. My husband and I dug into it warm, straight out of the mixing bowl. That was the moment I knew this recipe had a permanent place in our kitchen. It’s creamy, indulgent, and made with real, everyday ingredients. Whether you’re prepping for a dinner party or just want a sweet treat after a long day, this chocolate banana pudding hits every note.
Table of Contents
Why You’ll Love This Chocolate Banana Pudding
A No-Fuss Crowd-Pleaser
This recipe is a dream for home cooks who want maximum reward with minimal effort. No need for fancy techniques or obscure ingredients. Everything you need is likely in your kitchen already; bananas, chocolate, milk, and a few pantry staples. And the flavor? Think layers of silky pudding, ripe bananas, and a hint of nostalgia in every bite.
Naturally Sweet and Satisfying
One of the biggest perks of this dessert is how the natural sweetness of bananas means you don’t have to overload it with sugar. It’s sweet enough to satisfy but not so rich you feel guilty going in for seconds. If you love cozy treats like banana bread, this one’s going to be your new go-to.
Chocolate Banana Pudding
A creamy, homemade chocolate banana pudding layered with fresh bananas and silky chocolate. This dessert is simple, sweet, and made for sharing.
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
3 large ripe bananas, sliced
2cups whole milk
3 tablespoons cornstarch
1/4 cup sugar
1/4 cup unsweetened cocoa powder
1/2 cup dark chocolate chips
1/8 teaspoon salt
1 teaspoon vanilla extract
Instructions
1. In a saucepan, whisk milk, sugar, cornstarch, cocoa powder, and salt.
2. Place over medium heat and whisk until it thickens and begins to bubble.
3. Remove from heat. Stir in chocolate chips and vanilla extract until smooth.
4. In a serving dish, layer banana slices and chocolate pudding.
5. Repeat until all ingredients are used.
6. Chill for 2 hours before serving.
Notes
For added texture, layer in crushed cookies or granola.
Use plant-based milk and vegan chocolate chips to make it dairy-free.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 24g
- Sodium: 85mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
Ingredients You’ll Need
Let’s keep it simple. Here’s what you need for this luscious chocolate banana pudding:
| Ingredient | Amount |
|---|---|
| Ripe bananas | 3 large, sliced |
| Whole milk | 2 cups |
| Cornstarch | 3 tablespoons |
| Sugar | 1/4 cup |
| Unsweetened cocoa powder | 1/4 cup |
| Dark chocolate chips | 1/2 cup |
| Salt | 1/8 teaspoon |
| Vanilla extract | 1 teaspoon |
For those who like a touch of crunch, you can layer in crushed cookies or even some chopped nuts like in this salted caramel apple pie cheesecake variation.
How to Make It
- Step 1: Make the Chocolate Base
In a saucepan over medium heat, whisk together the milk, sugar, cornstarch, salt, and cocoa powder until fully combined. Keep whisking as it heats; this helps avoid clumps. When the mixture begins to bubble and thicken, remove from heat and stir in the chocolate chips and vanilla. The chocolate should melt into a glossy, pudding-like consistency. - Step 2: Layer with Bananas
In a serving dish or individual jars, layer banana slices, then pour a layer of chocolate pudding on top. Repeat the layers until all ingredients are used. Chill for at least two hours or until fully set. It’s delicious cold, but if you sneak a bite warm, I won’t blame you.
This is also a wonderful make-ahead option for parties. Just like these apple-crisp mini cheesecakes, it gets even better after chilling.
Tips and Variations
- Don’t Skip the Ripe Bananas
The riper the bananas, the sweeter and more flavorful your pudding. If your bananas are just starting to brown, they’re perfect. - Want It Vegan? You Can!
Use almond or oat milk, skip the chocolate chips (or use vegan ones), and it’s dairy-free. You’d be surprised how creamy it still turns out, and it doesn’t sacrifice comfort for health. - Make It a Pie
Pour the pudding into a graham cracker crust, and you’ve got yourself a chocolate banana cream pie. Top with whipped cream and shaved chocolate for a stunning finish. - Texture Lovers, Add a Crunch
Layer in vanilla wafers, graham crackers, or granola between the bananas and pudding for a bite that’s a little bit chewy, a little bit crispy.
FAQs About Chocolate Banana Pudding
1. Can I make this pudding ahead of time?
Absolutely. In fact, it tastes even better the next day. Just cover and refrigerate. The bananas may darken slightly but will still taste great.
2. Can I freeze chocolate banana pudding?
It’s not recommended. Freezing changes the texture and can make it watery once thawed. It’s best enjoyed fresh or within 2–3 days of making.
3. Can I use store-bought pudding mix?
You can, but homemade pudding gives a richer taste and a better texture. If you’re in a hurry, a high-quality mix will still give decent results.
4. What toppings go best with chocolate banana pudding?
Whipped cream, shaved chocolate, crushed cookies, or even a drizzle of peanut butter all pair beautifully.
Final Scoop
This chocolate banana pudding is everything I love in a dessert; easy, familiar, and irresistibly good. Whether you’re serving it in elegant glass cups or scooping it out of a big bowl on the couch, it delivers pure joy. From my kitchen to yours, I hope this becomes one of those recipes you crave often, just like it has in our home. After all, the best desserts aren’t always fancy, they’re the ones that make you smile with every spoonful.
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