Two of my daughter’s Jane’s Kitchen favorites are Brownies and Banana Cake. On the day we made this pudding, we neither had enough ripe bananas for a banana cake nor enough baking chocolate for Brownies. So we decided to make this Chocolate-Banana Pudding. It requires less of both ingredients but will definitely satisfy your cravings for both. It’s like hitting two birds with one stone! One tip, do not over-process the almonds so that there would still be something crunchy to the bite. It adds just the right amount of textural variety while eating the pudding.
Here’s the recipe.
Ingredients:
1/2 cup butter, softened
1/2 cup brown sugar, packed firmly
2 large eggs
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/4 cup evaporated milk
2/3 cup ground almonds
2 large ripe bananas, mashed
4 ounces dark chocolate, coarsely chopped
Procedure:
1. Preheat the oven at 175 degrees Celsius.
2. In your electric mixer, beat butter and sugar together until creamy.
3. Add the eggs, one at a time, beating after each addition.
4. In a mixing bowl, mix flour, cocoa and baking powder. Sift this dry ingredient mixture onto the butter mixture, add milk and beat until just combined.
5. Fold in the mashed bananas, chocolate and almonds.
6. Transfer the mixture to a greased baking pan and place it in a water bath. (Fill up the baking tray with hot water.) Cover the top of the baking pan with foil.
7. Baked in the oven for about 45 minutes or until a toothpick inserted in the middle of the pudding comes out clean.
8. Remove from oven and let it cool a bit for about 10 minutes.
Serve with a scoop of vanilla ice cream or whipped cream. Enjoy!
Cheers!
Jane
