Chocolate Banana Pudding is a twist on a beloved Southern classic dessert. Layers of homemade chocolate custard, banana slices and vanilla wafers turn classic banana pudding into this addictive layered delight. Add whipped cream and grated chocolate to garnish the top for a simple finish and spectacular taste.
Banana Pudding In The South
Classic banana pudding has many faces. The classic, or old fashioned banana pudding, is typically made with a vanilla custard that’s layered with bananas and ‘nilla wafers then topped with meringue. This is how I grew-up eating banana pudding and frankly, where my obsession with it all began. I was hooked from my first bite.
Banana Pudding With A Twist
My obsession with banana pudding has spun off into many variations using the same flavor concept. For example, my Banana Pudding Pound Cake, Banana Pudding Cupcakes, Banana Pudding Gooey Butter Cake and Caramel Banana Pudding Lush just to name a few of the recipes that I’ve developed. All of which remain super popular with visitors here on my website. See more banana pudding themed desserts in the recipe index here.
I really loved working on this banana pudding recipe adding a chocolate twist to a lifelong personal favorite. It’s not only delicious but, adds interest and conversation to the dessert table. It’s unexpected and oh-so-good.
- To make this dessert as pictured, you’ll need at least a 3 or 4 quart glass bowl or trifle bowl. When in doubt, go bigger so you can use all of the ingredients.
- If you choose to make this in a 13 x 9 inch dish, you will reduce the vanilla wafer, chocolate custard and banana layers to 2 instead of 3 as pictured. Use all of the whipped cream on top.
- No two banana puddings look alike, so have extra bananas and vanilla wafers on hand just in case they’re needed. I like the look of standing vanilla wafers around the edge but, if you’re using a bowl where the layers aren’t visible, you can improvise that step
- Allow time to chill thoroughly for the custard to set.
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Helpful Kitchen Items:
Chocolate Banana Pudding
- 1 16 oz box vanilla wafers plus additional as needed
- 2 cups bittersweet or semi sweet chocolate chips
- 3 Tbsp butter divided
- 1 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp salt
- 6 large egg yolks beaten
- 6 cups half & half
- 1 tsp vanilla extract
- 1 16 oz frozen whipped topping thawed
- 5 medium bananas sliced
- Melt the chocolate chips with 1 Tbsp butter in a double boiler over simmering water until smooth. Alternately, melt In a microwave safe bowl in the microwave. Use the melt function or heat in 20 second increments, stopping to stir each time. Repeat until smooth.
- In a small bowl, whisk together the sugar, cornstarch and salt. Whisk beaten yolks into cornstarch-sugar mixture until fully combined. The mixture will be thick.
- Meanwhile, Add half and half and remaining 2 Tbsp butter to a heavy bottomed saucepan. Cook over medium-high heat until the butter has melted and the half and half is hot, don't boil.
- Whisk the sugar-egg mixture into the half and half then bring to a boil. Immediately, lower the temperature to medium to prevent scorching, whisking constantly for 1 minute after thickened.
- Remove from the heat and whisk in the melted chocolate and vanilla. Pour into a glass bowl, and press plastic wrap directly on top of the chocolate custard to prevent a film from forming. Chill for 2 hours.
- To assemble in a 3 or 4 quart bowl start with a layer of vanilla wafers. Top with 1/3 sliced bananas then 1/3 chocolate custard. Repeat, vanilla wafers, banana slices and chocolate custard.
- Next, spread 2 cups whipped cream. Top whipped cream with a layer of vanilla wafers and banana slices. May line the side of the bowl with standing wafers, if desired. Top with final 1/3 custard.
- Chill for at least 4 hours. Frost with remaining whipped cream and sprinkle with grated chocolate just before serving.