Milk Chocolate Banana Pudding

This delicious Milk Chocolate Banana Pudding by Bobby Flay is a creamy and indulgent dessert perfect for any occasion. It’s quick to prepare using simple, everyday ingredients like bananas, chocolate, and whipped cream. The rich pastry cream and layers of chocolate wafers make it irresistible, and it’s easily customizable to suit your taste!

Ingredients Needed:

• 3 cups whole milk
• 3 ounces good-quality milk chocolate, finely chopped
• 1-ounce unsweetened chocolate, finely chopped
• 6 large egg yolks
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon vanilla extract
• 12 ounces thin chocolate wafer cookies (recommended: Nabisco)
• 4 large bananas, peeled and sliced 1/4-inch thick
• 2 cups sweetened whipped cream
• Milk chocolate shavings, for garnish

How To Make Milk Chocolate Banana Pudding?

1. Melt chocolate: Heat 720ml of milk in a saucepan until it simmers. Add 85g of milk chocolate and 28g of unsweetened chocolate, whisking until smooth.
2. To make pastry cream, Whisk 6 egg yolks, 100g sugar, and 24g cornstarch in a bowl. Slowly mix in the warm chocolate milk, then cook over medium heat until thick. Stir in 2.5 ml vanilla and let cool.
3. Layer: In a dish, layer 240ml pastry cream, 340g cookies, 4 sliced bananas, and more pastry cream. Finish with cream on top.
4. Chill: Cover and refrigerate for at least 4 hours.
5. Top and serve: Spread 480ml whipped cream on top and garnish with chocolate shavings before serving.

Recipe Tips:

• Use ripe but firm bananas: Soft bananas can become mushy in the pudding. Choose ripe bananas with no bruises for the best flavor and texture.
• Chill the pastry cream properly: Let the cream cool completely before layering to prevent the cookies from getting soggy.
• Layer evenly: Spread the pastry cream, cookies, and bananas in thin, even layers to ensure every bite has the perfect balance of flavors.
• Refrigerate long enough: Chill the pudding for at least 4 hours or overnight to let the flavors blend and the layers set properly.
• Whip cream just before serving: Freshly whipped cream gives the best texture and taste. Avoid using pre-made whipped topping for a richer dessert.

How To Store Leftovers?

Cool the Milk Chocolate Banana Pudding to room temperature. Cover it tightly or place it in an airtight container, then refrigerate for up to 3 days.

Nutrition Facts:

• Calories: 520 kcal
• Total Fat: 21g
• Saturated Fat: 13g
• Cholesterol: 58mg
• Sodium: 65mg
• Potassium: 328mg
• Total Carbohydrate: 76g
• Dietary Fiber: 3g
• Sugars: 22g
• Protein: 10g

Try More Bobby Flay Recipes:

• Bobby Flay Pumpkin Bread Pudding
• Bobby Flay Chocolate Mousse
• Bobby Flay Chocolate Chip Cookies
• Bobby Flay Chocolate Mousse​

Milk Chocolate Banana Pudding

Author: Mohamed Shili Cooking Method:Chilled Cuisine:American Courses:Dessert Recipe Keys: M Milk Chocolate Banana Pudding

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesRest time:4 hours Total time:4 hours 25 minutesServings:6 servingsCalories:520 kcal Best Season:Suitable throughout the year

Description

This delicious Milk Chocolate Banana Pudding by Bobby Flay is a creamy and indulgent dessert perfect for any occasion. It’s quick to prepare using simple, everyday ingredients like bananas, chocolate, and whipped cream. The rich pastry cream and layers of chocolate wafers make it irresistible, and it’s easily customizable to suit your taste!

Ingredients

• 3 cups whole milk
• 3 ounces good-quality milk chocolate, finely chopped
• 1-ounce unsweetened chocolate, finely chopped
• 6 large egg yolks
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon vanilla extract
• 12 ounces thin chocolate wafer cookies (recommended: Nabisco)
• 4 large bananas, peeled and sliced 1/4-inch thick
• 2 cups sweetened whipped cream
• Milk chocolate shavings, for garnish

Instructions

1. Melt chocolate: Heat 720ml of milk in a saucepan until it simmers. Add 85g of milk chocolate and 28g of unsweetened chocolate, whisking until smooth.
2. To make pastry cream, Whisk 6 egg yolks, 100g sugar, and 24g cornstarch in a bowl. Slowly mix in the warm chocolate milk, then cook over medium heat until thick. Stir in 2.5 ml vanilla and let cool.
3. Layer: In a dish, layer 240ml pastry cream, 340g cookies, 4 sliced bananas, and more pastry cream. Finish with cream on top.
4. Chill: Cover and refrigerate for at least 4 hours.
5. Top and serve: Spread 480ml whipped cream on top and garnish with chocolate shavings before serving.

Notes

• Use ripe but firm bananas: Soft bananas can become mushy in the pudding. Choose ripe bananas with no bruises for the best flavor and texture.
• Chill the pastry cream properly: Let the cream cool completely before layering to prevent the cookies from getting soggy.
• Layer evenly: Spread the pastry cream, cookies, and bananas in thin, even layers to ensure every bite has the perfect balance of flavors.
• Refrigerate long enough: Chill the pudding for at least 4 hours or overnight to let the flavors blend and the layers set properly.
• Whip cream just before serving: Freshly whipped cream gives the best texture and taste. Avoid using pre-made whipped topping for a richer dessert.

Keywords:Milk Chocolate Banana Pudding