Chocolate Banana Biscuit Pudding (No-Bake)

Ingredients

• 4 cups Whole milk (Prefer full‑fat for richer texture)
• 4 tablespoons Cornstarch (corn flour) (Will thicken the pudding)
• 0.5 cup Cocoa powder (Unsweetened; Dutch‑process works too)
• 0.5 cup Powdered sugar (Adjust sweetness to taste)
• 2 tablespoons Instant coffee powder (Strongly brewed flavor)
• 1 teaspoon Vanilla extract
• 1 cup Hot water (Just boiled)
• 2 Ripe bananas (Slice thinly)
• 30 Plain biscuits (e.g., Marie, Digestive, or any tea biscuits) (Can use any crisp biscuit you have)
• 1 tablespoon Cocoa powder (for dusting) (Optional garnish)

Instructions

1. Heat the milk

   Pour 4 cups of milk into a saucepan, set over medium heat and stir occasionally until it just begins to simmer.

   Time: PT5M

2. Prepare corn‑starch slurry

   In a small bowl combine ½ cup cold milk with 4 tablespoons cornstarch. Whisk until completely smooth and no lumps remain.

   Time: PT2M

3. Thicken the milk

   Slowly pour the slurry into the simmering milk while whisking continuously. Cook for about 3 minutes until the mixture thickens and coats the back of a spoon.

   Time: PT3M

4. Make chocolate paste

   In another bowl mix ½ cup cocoa powder with ½ cup milk using a spoon until you obtain a smooth, glossy paste.

   Time: PT2M

5. Incorporate chocolate

   Stir the chocolate paste into the thickened milk. Continue cooking for 2 minutes, ensuring the mixture is completely uniform and glossy.

   Time: PT2M

6. Sweeten the pudding

   Add ½ cup powdered sugar to the chocolate mixture and whisk until fully dissolved.

   Time: PT1M

7. Cool the pudding slightly

   Remove the saucepan from heat and let the pudding sit for about 5 minutes to reach room temperature.

   Time: PT5M

8. Prepare coffee syrup

   Combine 2 tablespoons instant coffee, 1 teaspoon vanilla extract, and 1 cup hot water in a bowl. Stir until the coffee and vanilla are completely dissolved.

   Time: PT2M

9. Slice bananas

   Peel the bananas and slice them into thin rounds (about ¼‑inch thick).

   Time: PT2M

10. Ready the biscuits

    Lay out roughly 30 plain biscuits on a plate. They will be dipped quickly in the coffee syrup later.

    Time: PT1M

11. Assemble the pudding

    Working in a serving dish, dip each biscuit briefly in the coffee syrup and arrange a layer at the bottom. Pour a third of the chocolate pudding over the biscuits, then add a layer of banana slices. Repeat the biscuit‑pudding‑banana layers two more times, finishing with a smooth top of pudding. Dust with a little cocoa powder if desired.

    Time: PT5M

12. Chill

    Cover the dish and refrigerate for at least 2 hours, or overnight for best texture.

    Time: PT2H

    Temperature: 4°C

Nutrition Facts

Calories

257

Protein

5 g

Carbohydrates

40 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole milk: Almond milk, Soy milk (may affect thickness)
• Instead of Cornstarch (corn flour): Custard powder, Arrowroot powder
• Instead of Cocoa powder: Melted unsweetened chocolate, Dutch‑process cocoa
• Instead of Powdered sugar: Granulated sugar blended into powder, Honey (reduce other sugar)
• Instead of Instant coffee powder: Brewed espresso, Strong tea
• Instead of Vanilla extract: Almond extract
• Instead of Ripe bananas: Strawberries, Mango slices
• Instead of Plain biscuits (e.g., Marie, Digestive, or any tea biscuits): Graham crackers, Ladyfingers
• Instead of Cocoa powder (for dusting): Chocolate shavings

Equipment Needed

• Saucepan
• Mixing bowl (for slurry)
• Mixing bowl (for chocolate paste)
• Whisk or spoon
• Measuring cups and spoons
• Knife
• Cutting board
• Serving dish / glass bowl

Critical Steps — Do Not Skip

• Ensure the milk does not scorch while heating.
• Create a lump‑free cornstarch slurry before adding to hot milk.
• Incorporate the chocolate paste without creating lumps.
• Layer biscuits quickly in coffee syrup to avoid sogginess.
• Allow sufficient chilling time for the pudding to set.

Chef Tips from the Video

• Use a chilled serving dish for a cleaner presentation.
• For extra shine, brush the top layer of pudding with a thin glaze of melted chocolate before dusting cocoa.
• Replace half the biscuits with crushed nuts for added crunch.

Troubleshooting

Storage

Refrigerator: Store covered for up to 3 days.

Freezer: Not recommended – texture may separate.

Room temperature: Can sit at room temperature for up to 2 hours while serving.

Make-Ahead Tips

• Prepare the chocolate pudding and coffee syrup a day ahead and keep refrigerated.
• Slice bananas just before assembly to prevent browning.
• Dust with cocoa powder right before serving for a fresh look.