Chocolate banana pudding made with just three wholesome ingredients. Creamy, delicious and very easy to make in your food processor.
This chocolate banana pudding was a happy accident. I wasn’t planning on making pudding at all. I wanted to make the chocolate version of my one-ingredient banana ice cream. But the bananas were only partially frozen, and I ended up with a delicious, creamy pudding.
Since then, I tried making this pudding without freezing the bananas. But the texture is not as good – it’s heavier and more watery. So I do recommend partially freezing the bananas for this recipe.
I love the simplicity of this chocolate banana pudding. I love that it’s made with real food and only three ingredients. It’s very easy to make in your food processor, and the only planning ahead you need is remembering to partially freeze the bananas.
This chocolate banana pudding is also a great way to use up bananas that are too ripe for anything else.
Needless to say, this is not a low carb recipe. If you’re looking for a lower carb chocolate pudding, try this wonderful recipe for paleo chocolate pudding, or this easy chocolate pudding (made with ricotta cheese).
Chocolate Banana Pudding
- 6 (3.5 oz each) medium bananas, very ripe, thinly sliced
- 1 teaspoon pure vanilla or almond extract
- 1/4 cup unsweetened cocoa powder
- Place the banana slices on a wax-paper-lined baking sheet or platter. Freeze for 1 hour.
- Place the partially frozen bananas in your food processor. Add the vanilla or almond extract. Process until very smooth, 1-2 minutes (depending on how powerful your food processor is), scraping the sides and bottom with a spatula as needed.
- Add the cocoa powder.
- Process until fluffy and creamy, about 1 more minute, scraping the sides with a spatula as needed. Serve immediately.