Tested till perfect Chocolate Banana Pudding
Chocolate Banana Pudding
Photography by Matthew Kimura

Chocolate Banana Pudding

A cooked custard pudding, thickened with egg whites and cornstarch, gives the creamy consistency without the rich fat content. For old-fashioned chocolate pudding, omit the banana.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe5 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2-1/4 cups 2-1/4cupsmilk
  • 2/3 cup 2/3cupgranulated sugar
  • 2 2egg whiteegg whites
  • 1/3 cup 1/3cupunsweetened cocoa powder, sifted
  • 3 tbsp 3tbspcornstarch
  • 2 tsp 2tspvanilla
  • 1 1bananabananas, diced
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In medium-size heavy saucepan or double boiler over medium heat, combine 2 cups (500 mL) of the milk with sugar, stirring often, for about 5 minutes or just until bubbles form around edge of pan.

Meanwhile, in bowl, whisk together remaining milk, egg whites, cocoa and cornstarch; gradually whisk in hot milk mixture. Pour into clean saucepan; cook over medium heat, stirring with wooden spoon, for about 10 minutes or until consistency of melted chocolate. Let cool slightly; stir in vanilla.

Place plastic wrap directly on surface of pudding; refrigerate for at least 2 hours or until cold. (Pudding can be prepared to the point and refrigerated for up to 2 days.) Just before serving, dice banana and stir into pudding.

Additional information :

Butterscotch Pudding: Omit cocoa powder and banana; reduce vanilla to 1 tsp (5 mL). In small saucepan over medium heat or in microwave at Medium (50%), heat 2 cups (500 mL) of the milk just until steaming. Set aside and keep warm. Meanwhile, in medium-size heavy saucepan, stir sugar with 1/4 cup (50 mL) water over medium heat until dissolved. Bring to boil, brushing down sides of pan with pastry brush dipped In cold water. Cook, without stirring, for about 5 minutes or until deep golden. Remove from heat; vigorously whisk in hot milk in slow steady stream while mixture bubbles and foams. In glass measure or small bowl, whisk together remaining milk, egg whites and cornstarch. Whisk into hot milk mixture in slow steady stream. Cook over medium-low heat, stirring with wooden spoon, for about 8 minutes or until thickened. Stir in vanilla and 1 tbsp (15 mL) butter. Refrigerate for at least 2 hours or until cold. (Pudding can be refrigerated for up to 2 days.)

Nutritional Information Per serving: about

cal 285 pro 8g total fat 5g sat. fat 3g
carb 56g fibre 3g chol 10mg sodium 152mg

% RDI:

calcium 16 iron 7 vit A 7 vit C 3
folate 4
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