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Dessert

Frozen Banana Chocolate Pudding recipe

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A quick vegan chocolate pudding made with minimal and nutritious ingredients. Can be made in a blender or food processor.

  • Prep10m
  • Total10m

There’s nothing like a near-empty fridge to get the creative dessert juices flowing. Ice cream, made from frozen bananas, is a simple recipe that's been lurking in my brain for years. Oh my goodness, I'd forgotten how lovely it is. It rivals the chocolate ganache pots I’ve been experimenting with plus it's near instant as it doesn't need to chill.

The key is the ripest of ripe bananas. They make the pudding taste like it has a ton of added sugar when really there’s none. And, as much as I love chocolate ganache, this dessert contains fibre, potassium and protein.

Use any kind of nut butter. Peanut butter is always a good choice but the flavour can dominate so I go for a 50/50 mix of peanut and almond. I include pea protein because I add it to everything these days (thanks, Bryan Johnson) but it’s optional. 

Notes

I slice ripe bananas into 2cm coins and freeze them in a large container. Ideally they'd be laid flat on a tray so they don't stick together but I never have enough room in my freezer.

I use my Magimix Le Mini Plus to blend the ingredients. I've also used my Vitamix E310 blender but I have to add more milk and it's harder to get all the pudding out.

Recipe

Frozen Banana Chocolate Pudding

  • Prep10m
  • Total10m
Serves: 2

Ingredients

Chocolate banana pudding

  • 100g frozen banana coins (as ripe as possible)
  • 10g cocoa powder (unsweetened)
  • 50g nut butter (almond, peanut, cashew)
  • 2-3 tbsp milk (I use soya)
  • 10g pea protein (optional)

To finish

  • chopped chocolate (or cacao nibs or a dusting of cocoa)

Method

  1. Add 100g of frozen banana coins, 10g of unsweetened cocoa powder, 50g of nut butter (I use 25g almond/25g peanut), 2-3 tablespoons of milk (I use soya) and 10g of pea protein (optional) to a food processor or blender. If possible, allow the ingredients to sit for 10 minutes so the banana can defrost a little.
  2. Process until smooth. If using a blender, you may need to add more milk to help the ingredients reach the blade.
  3. Divide between two small jars or bowls. Top with some chopped chocolate, cacao nibs or a dusting of cocoa. Serve immediately (it will keep in the fridge for a few hours but any longer and it starts to lose its pudding-like texture).

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