It seems we always run out of time to use up our bananas before a few get super ripe, so I am always on the hunt for a good banana recipe. Here’s one you might like if you are a chocolate and banana lover like me….
2 very ripe bananas – pureed
Heavy cream (enough to add to the pureed bananas to make 3 cups)
3 egg yolks
1 heaping cup of sweetened cocoa – I used Ghiradelli Sweet Ground Chocolate
1/4 cup cornstarch
¼ teaspoon salt
1 teaspoon vanilla extract
1 recipe chocolate cookie crust (below)
First, puree the bananas (I am using an immersion blender for this) and then add to the puree enough cream to equal three cups.
Then, to a large saucepan, add the pureed bananas & cream, egg yolks, sweetened cocoa, cornstarch and salt. Now, using an immersion blender or electric mixer, blend until all of the ingredients until well mixed and no lumps are present.
Bring to a boil over medium-low heat, stirring constantly. Mixture will become very thick. Remove from heat, and stir in the vanilla extract.
Allow the pudding mixture to cool for about 5 minutes and then stir the skin that is forming into the pudding until it is completely incorporated and the pudding is very smooth.
Now, pour the mixture into a heatproof bowl and top the pudding with some plastic wrap. Press it over the pudding. This will prevent the pudding from creating a skin. Allow to cool for an hour on a wire rack, and then place in the refrigerator to chill. The pudding can chill overnight if desired.
While the pudding is chilling, make the chocolate cookie crust.
Chocolate Cookie Crust
Chocolate Cookie Crust
30 chocolate cookie wafers to yield about 1 1/2 cups crumbs ( I am using chocolate oreos with the center scraped off)
Reserve about 1 Tablespoon of the crumbs to sprinkle over the top of the tart
6 tablespoons unsalted butter, melted and slightly cooled
Put the cookies in the container of a food processor; process them until they are finely ground.
Now, pour the melted butter over the ground cookie crumbs and run the food processor again until well incorporated.
Then, press mixture evenly across the bottom and up the sides of a of a 10-inch tart plate. Pack tightly so crust is even and compacted.
Bake in a 350° oven for 6-8 minutes or until crisp.
Let cool completely before filling.
When cool, fill the tart shell with the chocolate banana pudding.
Sprinkle the reserved crumbs over the top of the tart.
Place the tart in the refrigerator to chill until ready to serve.