Rich and Gooey Chocolate Banana Pudding
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Creamy, chocolatey banana pudding made from scratch—perfect for potlucks, summer parties, or a no-bake treat at home.
Yield
12
Time
11 hours 30 minutes
Ingredients
3 cups (710 ml) whole milk
2 cups (480 ml) heavy cream, divided
7 ounces granulated sugar (198 g; 1 cup), divided
1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
8 large egg yolks (about 5 ounces; 140 g), cold
1 1/2 ounces cornstarch (40 g; 5 tablespoons)8 ounces (227 g) chocolate, 70% cacao, chopped (about 1 2/3 cups), plus shavings for garnish
8 ounces (227 g) chocolate, 70% cacao, chopped (about 1 2/3 cups), plus shavings for garnish
2 ounces unsalted butter (57 g; 4 tablespoons), cut into 1-inch cubes
8 ounces (227 g) crème fraîche, at room temperature
1 teaspoon vanilla extract
1 (11-ounce) package vanilla wafers, such as Nilla, divided
7 medium-size ripe bananas (about 7 ounces; 200 g each), sliced into 1/2-inch rounds (about 6 cups)
1 tablespoon (8 g) confectioners' sugar
Instructions
Step 1
In a large bowl, set up an ice bath by partially filling it with a combination of cold water and ice. Set aside.
Step 2
In a large saucepan, combine milk, 1 cup heavy cream, 1/2 cup granulated sugar, and salt. Bring to a simmer over medium heat, stirring occasionally.
Step 3
In a medium bowl set on top of a dampened towel, whisk egg yolks, cornstarch, and remaining 1/2 cup granulated sugar until pale yellow, smooth, and fluffy. Pour about 1/4 of the simmering milk mixture into the egg yolk mixture, whisking constantly, until smooth and combined.
Step 4
Whisk egg mixture into milk mixture. Cook over medium heat, whisking constantly, until pastry cream begins to thicken, 2 to 3 minutes. Continue cooking, whisking constantly, until large bubbles form on the surface, 30 seconds to 1 minute. Remove from heat, and whisk in chocolate and butter until melted and smooth. Whisk in crème fraîche and vanilla until no streaks remain. Using a fine-mesh sieve, strain pastry cream into a clean, large heatproof bowl. Immediately place plastic wrap directly on the surface of the cream to prevent a skin from forming. Transfer bowl to prepared ice bath to chill for 30 minutes, then refrigerate until cold, about 2 hours.
Step 5
Set aside 12 of the wafers for garnish. When ready to assemble, whisk pastry cream until smooth. Using a flexible or offset spatula, cover bottom of a 3-quart trifle bowl with about 1 1/4 cups of chilled pastry cream. Top evenly with a 1/4 of wafers (about 18 wafers). Arrange about 1/4 of sliced bananas evenly over wafers. Repeat layering 3 more times. Top with remaining 1 1/4 cups pastry cream in an even layer; place plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Refrigerate until wafers have softened and flavors have melded, at least 8 hours and up to 24.
Step 6
When ready to serve, prepare the whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, whip remaining 1 cup heavy cream and confectioners' sugar on medium speed until soft peaks form, 2 to 3 minutes. Remove plastic wrap from pudding, and top with whipped cream. Garnish with reserved vanilla wafers and shaved chocolate. Serve.
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