Peanut butter and bananas meet chocolate in this decadent tasting yet better-for-you pudding recipe.
- 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)
- 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.
- In a medium pot, whisk together cornstarch, sugar, cocoa powder, cayenne pepper and salt.
- Place on stove over medium heat. Slowly whisk in milk, continue to whisk until all the dry ingredients are absorbed.
- Continue to whisk often until pudding starts to simmer and thicken. Reduce heat to medium-low and whisk constantly for 2 – 3 minutes.
- Remove from the stove and whisk in almond extract.
- 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.
- Before serving, top each pudding with remaining sliced bananas.
- 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.