Ripe bananas provide the base for this blended chocolate pudding, while cocoa powder, skim milk, agave, and a pinch of salt round out the mixture. Chilling the banana slices for one hour before blending gives the dessert a colder start and lets the spotted fruit mash easily.
Ingredients
- 3 ripe bananas
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon raw agave
- 1/2 cup skim milk
- A pinch of salt
Instructions
- Slice the bananas into small rounds. Lightly black-spotted ripe bananas work well because they mash easily.
- Place the banana slices in a small bowl and refrigerate for 1 hour.
- Transfer the chilled bananas to a blender.
- Add the skim milk, raw agave, unsweetened cocoa powder, and salt.
- Blend at moderate speed, stopping and restarting two or three times, until the ingredients form a smooth pudding.
- Transfer the pudding to a serving cup or container.
Serve the pudding immediately, or place it in the freezer for later as directed in the original method. If it has frozen firmly, allow it to soften enough to spoon before serving. Using ripe, spotted bananas is important here because the fruit supplies both the body and much of the natural sweetness, while good-quality cocoa gives the pudding its chocolate flavor.
