This chocolate banana pudding cake is unique as it doesn’t require any baking and is made up of chocolate pudding. The pudding gets layered with sliced bananas and topped with cookies, which sets into a sliceable dessert.
To make this chocolate banana pudding cake, you begin by making a chocolate pudding on the stove. Then, a cake pan gets lined with banana slices before half of the pudding is poured on top. After that, a layer of cookies is placed on top of the pudding before being topped with the remaining pudding. Garnished with coconut, this pudding cake is a dessert that your entire family will love!
What is Chocolate Banana Pudding Cake?
Chocolate banana pudding cake is a velvety textured cake that includes layers of fresh bananas and cookies. The chocolate pudding is homemade and has the correct proportions of ingredients so that it sets up firmly in a cake pan when chilled in the fridge. While it has a rich flavour from the chocolate, it is surprisingly light and easy to eat after a heavy meal.
Pro Tips
- When making the pudding on the stove, whisk it constantly to prevent scorching.
- If you find that your pudding forms lumps, you can pour it through a fine-mesh sieve to remove them.
- Use your favorite chocolate in this recipe such as dark chocolate, milk chocolate, or semi-sweet chocolate.
- Feel free to use whatever type of cookies you prefer in this recipe. Digestive cookies are a good choice since they are thin but wafer cookies, gingersnaps, or graham crackers would also be delicious.
- For added flavor, you could toast the coconut before sprinkling it on top of the cake.
Frequently Asked Questions
Can I Use Store-bought Chocolate Pudding for Chocolate Banana Pudding Cake?
No, unfortunately store-bought chocolate pudding likely won’t set up very well in the fridge and will result in a loose pudding rather than a sliceable cake. The combination of ingredients and chocolate in this recipe will ensure that you have a cake that is easy to slice and serve.
Can I Replace the Bananas With Other Fruit?
Yes, you definitely could! If you would prefer a different combination, chocolate pairs beautifully with fresh raspberries, sliced strawberries, or pitted cherries.
Can I Make Chocolate Banana Pudding Cake Dairy-Free?
Yes, if you would like the cake to be free of dairy, you can replace the milk with plant-based milk. Coconut milk would compliment the taste of the coconut on top but soy milk, almond milk, and cashew milk are viable options as well.
How to Store Chocolate Banana Pudding Cake
This chocolate banana pudding cake should be lightly covered before being placed in the fridge. Since the banana slices may brown over time, it is best to eat the cake within 2 to 3 days.
Ingredients
How to Make Chocolate Banana Pudding Cake
In a large bowl, whisk the milk with the caramel pudding, sugar, cocoa powder, and cornstarch until combined.
In a large bowl, whisk the milk with the caramel pudding, sugar, cocoa powder, and cornstarch until combined.
Cook the pudding over low heat on the stove, while whisking continuously, until it is thick.
Cook the pudding over low heat on the stove, while whisking continuously, until it is thick.
Stir in the chocolate until melted.
Stir in the chocolate until melted.
Line a parchment-lined round springform pan with the banana slices.
Line a parchment-lined round springform pan with the banana slices.
Top the banana layer with half of the chocolate pudding.
Top the banana layer with half of the chocolate pudding.
Top the chocolate pudding layer with the cookies.
Top the chocolate pudding layer with the cookies.
Cover the cookie layer with the remaining chocolate pudding. Cover it and refrigerate it until it is set, about 6 hours.
Cover the cookie layer with the remaining chocolate pudding. Cover it and refrigerate it until it is set, about 6 hours.
Serve garnished with shredded coconut.
Serve garnished with shredded coconut.
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