Chocolate Banana Pudding

Chocolate Banana Pudding


  • 1 ripe banana
  • ½ cup unsweetened cocoa powder
  • 2 Tablespoons cornstarch
  • Pinch ground cinnamon
  • Pinch salt
  • 2 large eggs
  • 2 cups low-fat milk
  • 1⁄3 cup honey


  • 2 medium bowls
  • Fork
  • Measuring cups
  • Measuring spoons
  • Medium pot
  • Rubber spatula
  • Small bowl


  1. In a small bowl, use a fork to mash the banana to a smooth pulp.
  2. In a medium bowl, use a fork to whisk cocoa powder, cornstarch, cinnamon, and salt.
  3. In a second medium bowl, lightly beat eggs. Whisk eggs into the cocoa mixture to make a smooth paste. Whisk out any pockets of flour and cocoa completely.
  4. In a medium pot over medium heat, heat milk and honey. Bring to a simmer.
  5. Pour a small amount of the hot milk mixture over the egg mixture. Whisk constantly until smooth. Continue adding milk, a little at a time, until about half the milk mixture is used.
  6. Add egg mixture to pot with remaining milk. Cook over low heat, stirring constantly with a rubber spatula until it just begins to bubble and thicken. Remove from heat.
  7. Whisk in mashed banana right away until fully combined.
  8. Pour warm pudding into 6 small cups. Eat warm, or refrigerate until set, about 2 hours.

Chef’s Notes

  • Be sure to stir in the banana and pour hot pudding into cups right away. You want to do this quickly, before the pudding sets.
  • Use maple syrup in place of honey, if you like.
  • If you have a blender, you may choose to blend the banana into the pudding in step 7. This helps create smooth, silky pudding.

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