Peanut Butter Banana Chocolate Pudding Cups | The Recipe ReDux

Peanut butter and bananas meet chocolate in this decadent tasting yet better-for-you pudding recipe.

KITCHEN TOOLS (Affiliate Link):
Bellemain 4 ounce Ramekins

————–

I’ve been making a version of this chocolate pudding for years.

Back when low-fat was all the range (thank goodness we’ve moved on,) one of my go-to cookbooks was Moosewood Restaurant’s Low-Fat Favorites (printed in 1996.) It introduced me to exotic ingredients at the time like bulgur, lemongrass and five spice powder along with lower fat cooking techniques that produced “flavorful recipes for healthful meals” – which actually is the essence of The Recipe ReDux.

So, when this month’s Recipe ReDux theme was announced….

Favorite Chocolate Matches
Does your chocolate need a friend? This month’s posting will be after Valentine’s Day, so you may have a bit of extra chocolate around. Show us your favorite healthy chocolate combo recipe.

…..I knew that I was going with the classic, nothing-IMHO-beats-it paring: peanut butter and chocolate.

After all, this is one of my all time favorite commercials from my youth and I even have a Peanut Butter & Chocolate Love Pinterest Board to hoard all my PB&C recipe cravings.

So, I decided to adapt that tried and true chocolate pudding recipe – keeping it on the healthier side but turning it into my own creation by upping the milkfat, adding some natural peanut butter (and banana – why not!) along with a touch of heat (cayenne pepper) because I love me some spicy hot chocolate.

Peanut Butter & Banana Chocolate Pudding Cups

---

• Author: by Deanna Segrave-Daly, RD
• Yield: 4 servings. 1x

Print Recipe

Pin Recipe

Description

Peanut butter and bananas meet chocolate in this decadent tasting yet better-for-you pudding recipe.

---

Ingredients

Scale 1x2x3x

• 2 tablespoons creamy peanut butter, divided
• 2 small or 1 large banana, sliced
• 3 tablespoons cornstarch
• 3 tablespoons sugar
• 2 tablespoons unsweetened cocoa powder
• 1/8 teaspoon cayenne pepper, optional
• Dash of salt
• 2 cups reduced fat or low-fat milk
• 1/8 teaspoon almond extract (or 1/4 teaspoon vanilla extract)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Place a teaspoon of peanut butter in each of four ramekins. Divide up half of the banana slices into the ramekins (save remaining peanut butter and banana slices for the topping.) Set aside.
2. In a medium pot, whisk together cornstarch, sugar, cocoa powder, cayenne pepper and salt.
3. Place on stove over medium heat. Slowly whisk in milk, continue to whisk until all the dry ingredients are absorbed.
4. Continue to whisk often until pudding starts to simmer and thicken. Reduce heat to medium-low and whisk constantly for 2 – 3 minutes.
5. Remove from the stove and whisk in almond extract.
6. Carefully pour pudding into each ramekin. Serve at room temperature (let pudding cool on rack for about 15 minutes) or chill in refrigerator for at least an hour.
7. Before serving, top each pudding with remaining sliced bananas.
8. Heat remaining peanut butter in a microwave proof bowl for about 20 seconds on HIGH in microwave. Drizzle over top of the bananas in each ramekin and serve.

What is your favorite pairing with chocolate? Do you ever make homemade pudding?
Check out what the rest of the ReDuxers paired with chocolate in these recipes below: