These Chocolate Banoffee Puddings might just be the best banoffee recipe you’ll ever find! The sweet medley of dark chocolate, caramel, and bananas is aboslutely decadent. Serve the pudding in individual trifle glasses with freshly shaved chocolate to impress at your next celebration!
Okay, I admit it. I have a teeny, tiny, little bitty addiction to chocolate. Who can blame me really?
This past weekend I was able to host some great friends for a casual dinner. We kept things pretty simple for the meal, but I wanted to serve them something really special for dessert. So I came up with this recipe – which I think may be the best banoffee chocolate pudding that I have ever tasted!
Now if you don’t know what banoffee is, then you have really been missing out. Banoffee (or bananoffee) typically refers to a type of pie. It’s an English dessert made from bananas, cream, and toffee. The very best banoffee recipes feature classic dulche de leche!
Obviously, that’s an amazing flavor combination. So I decided to adapt that traditional recipe into something a little more modern and fun! These banoffee puddings are easy enough to make for a family night at home, or fancy enough to serve at a dinner party. In fact, I recently made these Chocolate Banoffee Puddings the star of a vegetarian wine dinner, which also featured a spicy pumpkin chili and feta tartlets.
Let’s make the Best Banoffee Chocolate Pudding!
Now, onto making the world’s best Banoffee Chocolate Puddings.
We begin with a layer of dulce de leche. This sticky, sweet base is then topped with bananas lightly fried in butter. You could add a little brown sugar when frying the bananas if you really want to, but I felt with the sweetness of the dulce de leche, adding yet more sugar was unnecessary. But if you prefer a sweeter pudding – go for it!
If you love the flavor of dulce de leche – be sure to check out these Dulche De Leche Cupcakes too!
The dulche de leche is then topped with a creamy chocolate, slightly bitter pudding that isn’t half as sinful as it looks. The chocolate pudding somewhat reminds me of a béchamel in that it has a milk base thickened with flour over a low heat. Once thickened, roughly chopped 70% cocoa chocolate is whisked in to make the most divine chocolate pudding you have ever tasted. The bitterness of the chocolate works so well with the sweet bananas and sticky caramel.
If you want to skip the dulce de leche and bananas, the pudding is brilliant served with fresh strawberries and cream, or caramelised orange segments. However, you may require a touch more sugar if you intend to stick with the 70% cocoa chocolate.
What more could you want – other than a spoon to eat one right now?
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World's Best Banoffee Chocolate Puddings
Ingredients
- 14 oz condensed milk sweetened
- pinch sea salt
- 3 bananas just ripe, sliced
- 2 tbsp butter
- 1 tbsp flour heaped, all purpose
- 1/8 cup brown sugar
- 2 cups milk
- 100 g chocolate 70% cocoa, roughly chopped
Instructions
- To make the dulce de leche preheat the oven to 220 celsius (425 Fahrenheit) and pour the condensed milk into a casserole dish and sprinkle with sea salt and stir to combine. Covering with a tight fitting lid or foil and place the casserole dish inside a large roasting pan and fill with water so that the water level is ½ the height of the casserole dish. Bake for 90 minutes until golden. Set aside to cool completely. If your dulce de leche appears lumpy after it comes out of the oven don’t panic. Use an immersion (stick blender) to blend until smooth and glossy.
- Heat a large frying pan over a medium low heat and add the butter. Once the butter has melted add the banana slices (you may have to cook the bananas in a couple of batches) and fry until softened. Remove from the heat and set aside to cool.
- Take 6 small glasses and divide the dulce de leche between them. Top with the banana slices and set aside.
- In a small saucepan add the flour and sugar and whisk in a small amount of milk and combine until a smooth paste forms. Add the remaining milk and whisk and place over a medium low heat. Whisk until the mixture thickens. This can take some time, you don't need to whisk all the while, but do keep an eye on the mixture and whisk now and again to prevent lumps forming.
- Remove from the heat and add the chocolate. Leave the chocolate to melt for a minute before whisking into the mixture. Divide the chocolate mixture between the glasses and refrigerate until ready to serve. Serve topped with a dollop of cream and grated chocolate.
Notes
Nutrition
krishi says
December 29, 2017 at 5:23 amGreat recipe. Thanks for sharing…
Anne Marie says
May 24, 2013 at 7:00 amWow these little puddings look totally lethal, maybe have to give them a go this winter.
Nicole says
May 24, 2013 at 10:36 amThanks. They are a bit lethal, but divinely delicious.
Moya says
May 17, 2013 at 5:46 amWelcome back, I do think you are your worst critic, I love your photography and you have a wonderful blog. Food blogging is hard work! The puddings look so delicious and mouth watering! 🙂
Sylvie @ Gourmande in the Kitchen says
May 16, 2013 at 6:44 pmGlad to see you back, the blog and the puddings both look lovely.
Wendy says
May 15, 2013 at 7:31 amWonderful photos of a mouth watering dessert! You are so right about eating with our eyes and your blog is a feast for the eyes!
Carole says
May 14, 2013 at 9:11 amI had no idea you’d been blogging so long! I’ve only been at it 3 years and sometimes I get kind of burned out myself.
Your blog is one of the most beautiful food blogs out there, and I’m really happy you’re back. I liked the design before, but this one is lovely too.
Gorgeous photos, as always!
Liz says
May 14, 2013 at 2:49 amThese look like a perfect dessert! Gorgeous pics too!
Nicole says
May 14, 2013 at 3:26 pmThanks Liz!
Sneh | Cook Republic says
May 13, 2013 at 10:55 pmGood to see a lovely new post from you 🙂 Welcome back! I went through something similar four years ago and started my design blog. After two years of more design blogging and less food blogging, I realised where my legions lay and was glad for that perspective. Happy you found yours! x
thelittleloaf says
May 13, 2013 at 10:27 pmWelcome back Jennifer! So pleased to have your beautiful recipes in my life again, and what a recipe to kick off with 🙂 The blog is looking gorgeous too, great job.
Nicole says
May 14, 2013 at 3:33 pmThank you 🙂 Hope your wedding planning is going well.
My Kitchen Stories says
May 13, 2013 at 8:35 pmHi Jennifer. I wondered where you were. Your photos are always lovely and you have great ideas. We are all sufferes of our own cristisim. Glad you had a little break. Welcome back
Joe says
May 13, 2013 at 8:32 pmAnother post of amazing photos that make me dribble on my keyboard. These look divine! I think I may be heathen and eat them with a pack of digestive biscuits rather than a spoon 😀
Medeja says
May 13, 2013 at 6:37 pmI really admire your website, recipes and pictures 🙂 Really good to see you after the break:)
Kathryn says
May 13, 2013 at 6:25 pmCongratulations on the new look and welcome back! I had been wondering where you were and if everything was okay with you but I’m glad to hear that the blogging break has done you good. I think we all need to step away every now and then to remember why we keep blogging.
Jennifer says
May 13, 2013 at 7:08 pmThanks Kathryn 😀
Maureen | Orgasmic Chef says
May 13, 2013 at 5:51 pmI could give you a big hug. Even though I haven’t been blogging that long, I have had that same experience of feeling nothing was really good enough to post. Then one day I came across a quote of Julia Child:
“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
Then I got back on the horse and haven’t looked back. You have a beautiful blog, you’re a talented writer and a gifted cook.
I’m so glad you’re back. 🙂
I’d like one of these puddings for dessert!
Jennifer says
May 13, 2013 at 6:58 pmAwww thanks Maureen. That quote is fantastic. I think it applies to everything in life 🙂
Rosa says
May 13, 2013 at 4:14 pmI totally understand you… I’ve been feeling excatly the same lately, so I’m trying to take things slowly and not stress to much about it all.
Those puddings look amazing! That is a wonderful dessert.
Glad to see you back!
Cheers,
Rosa
Jennifer says
May 13, 2013 at 7:07 pmI think taking it slow is a good idea Rosa, a little break always helps with perspective 😀
Laura (Tutti Dolci) says
May 13, 2013 at 2:28 pmWelcome back! 🙂 Your puddings look mouth-watering and I love the new look of your blog!
Jennifer says
May 13, 2013 at 6:59 pmThank you Laura 😀
Stephanie - The Dessert Spoon says
May 13, 2013 at 12:35 pmI’m glad to see that you’re back! I always enjoy reading your blog.
The dessert looks lovely and sinfully delicious despite the fruit. I especially like the chocolate layer and how it uses milk and not cream. I’ll definitely be trying that!
I absolutely love the photo too. It looks slightly different to your others; is the lighting different?
Jennifer says
May 13, 2013 at 7:00 pmI love how the chocolate pudding uses milk too. I’ve even made it with skim milk and it tastes fantastic too. 🙂
As for my photos, yes, I’ve been experimenting with different lighting.