I feel like I accidentally re-invented pudding. I threw this together one weekday afternoon when I realized I had a single ripe banana in the pantry that needed to be used. Just one banana. Oh, and I didn’t want to bake anything because we were gonna head out as soon as the kids had snack. And I was feeling lazy. Also, it had been at least a day since I’d had something chocolate, which is a cruelly long time in my book. So I threw all of this in my little immersion blender and blended it up. I licked the spoon and knew I had done good. I wasn’t sure what it was, but I liked it. Really liked it. I licked the spoon several more times and managed to finally pour the rest into a bowl and stick it in the fridge. At which point, I licked the immersion blender clean, except for the blades. I know, aren’t you impressed with my self-restraint? When I checked it later, it had thickened into a deliciously rich, deliciously thick pudding. Magic! Healthy chocolate pudding was born. Though I did consider calling this “When you’ve only got one ripe banana and don’t know what to do with it” or “Chocolate must happen immediately,” but pudding seems slightly more descriptive. OK, let’s get to fixing. (Not cooking since we don’t have to cook anything - yay!)
Ingredient Notes:
Banana - Your banana needs to be very ripe since it’s added sweetness to this recipe as well. I haven’t tried substituting unsweetened applesauce, but that might work as well in a pinch. Cocoa powder - I use regular cocoa powder but a special dark version would be good, too. Peanut butter - Any brand of creamy peanut butter will do. You can substitute an almond butter or other nut butter if needed. Honey - I prefer this for the flavor but you could make this pudding with maple syrup instead. Or try agave. Oats - Regular old-fashioned rolled oats work great here. Quick cook oats would be a good fit as well. (Don’t use steel cut oats though.)
Bonus points that this recipe is dairy-free and gluten-free (make sure to use certified gluten-free oats) as well as being naturally sweetened. It can also be made vegan - just substitute maple syrup for the honey. Pudding for everyone! Cause everyone should have some of this. Speaking of, the recipe makes 2 large servings - about ½ cup each - and it’s pretty filling. You can double or triple the recipe if needed to make it for a group. (Oh and if you love healthy dessert recipes and ideas like me, check out that link to a collection for more inspiration.) Blend up this easy pudding next time you find yourself with a ripe banana. Or two - just double the recipe! (Check out these ripe banana recipes for more ideas.) But please, be careful with those blender blades. Enjoy! XO, Kathryn Banana - Your banana needs to be very ripe since it’s adding sweetness to this recipe as well. I haven’t tried substituting unsweetened applesauce, but that might work as well in a pinch. Cocoa powder - I use regular cocoa powder but a special dark version would be good, too. Peanut butter - Any brand of creamy peanut butter will do. You can substitute an almond butter or other nut butter if needed. Honey - I prefer this for the flavor but you could make this pudding with maple syrup instead. Or try agave. (Both of those would make this recipe vegan.) Oats - Regular old-fashioned rolled oats work great here. Quick cook oats would be a good fit as well. (Don’t use steel cut oats though.) Choose certified gluten-free oats if you need this recipe to be gluten-free. Quantity: You an easily double or triple this recipe to make more. Storage: This will keep, covered, in the refrigerator for up to 4-5 days.
