There is nothing like a big bowl of chocolate banana pudding waiting for you in the fridge after a long day to pick up your spirits. Instead of those fattening egg yolks and heavy cream, this pudding is made with bananas for a healthier spin.
You can prepare a whole batch ahead of time so you have enough to last a few days. Talk about a quick, easy dessert! The next time you are craving chocolate pudding, try whipping up a chocolate banana pudding in your Magic Bullet. Top with bananas and sliced almonds.
Add milk a little at a time to the cornstarch in a small bowl, mixing together using a fork until combined (this avoids lumps).
Add all ingredients except the sliced almonds to a Magic Bullet cup and blend until creamy.
Heat in a skillet for 5 minutes on medium heat while stirring or in the microwave for three 15 second intervals, stirring in-between to thicken.
Pour into 4 glasses and cover with plastic wrap, pressing down onto the pudding to completely seal.
Chill in the refrigerator for at least 30 minutes before serving.