Chocolate Banana Pudding

Ingredients

• 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

Materials

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

Instructions

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.