Banana Chocolate Pudding

I was inspired by watching MasterChef to make a quick dessert with a banana. I wanted a banana pudding, or a banana cream pie, but also something light, and easy. So I made a basic blancmange with cornstarch (the traditional Fanny Farmer recipe), then dumped in a couple of big handfuls of chocolate and sliced bananas soaked in rum. No added fat or eggs, and can easily be made parave or vegan. Not the same as a real Southern-style ‘nana puddin’, but delicious and so much more healthful.

Ingredients

  • 3 TB cornstarch
  • 1 TB sugar
  • 1/4 cup coffee
  • 1 3/4 cups unsweetened almond milk
  • 3.5 oz (100 grams) Ghirardelli 60% Bittersweet Chocolate Chips
  • 2 oz dark or spiced rum
  • 1 tsp vanilla extract
  • 1/8 tsp almond extract
  • 2 ripe bananas

Directions

  1. In a medium saucepan, mix cornstarch and sugar with hot coffee, stir well over medium heat.
  2. Gradually add milk, stirring continuously to incorporate without lumps.
  3. Add chocolate chips and stir to melt.
  4. Cook until thick, about 10 minutes, stirring often to keep from burning.
  5. Slice bananas, and sprinkle with rum.
  6. Remove pan from heat, season with extracts, and stir in bananas.

Notes

  1. Cow’s milk can be used instead of the coffee and almond milk.
  2. Amount of sugar can be adjusted to taste. Add 1-2 TB if bananas are less sweet.
  3. Unsweetened baking chocolate or regular semisweet chips can also be used, adjust sugar accordingly. 
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