Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, banana pudding with cocoa caramel sauce:. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

This dense pudding has the flavour of bananas and caramel sauce in each bite. A delicious warm banana bread pudding, topped with a decadent coconut caramel sauce. A great way to use up past their prime bananas! The bread pudding and sauce can both be made ahead.

Banana pudding with cocoa caramel sauce: is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Banana pudding with cocoa caramel sauce: is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook banana pudding with cocoa caramel sauce: using 12 ingredients and 21 steps. Here is how you cook it.

The ingredients needed to make Banana pudding with cocoa caramel sauce::

1. Get For cocoa caramel sauce:
2. Prepare 1 /2 cup castor sugar
3. Take 1/4 cup brown sugar
4. Take 2 stick unsalted butter
5. Make ready 1/2 cup fresh milk
6. Take For banana pudding:
7. Get 1 cup ripe bananas
8. Get 1/2 cup castor sugar
9. Prepare 3 cardamom
10. Make ready 1 1/2 tbsp. unflavoured gelatine (powdered)
11. Get 2 cups fresh thick milk
12. Prepare 3 drops vanilla essence

This is the perfect dessert to serve for Easter! It's southern-style banana pudding that's been given a facelift. Drizzled generously with salted caramel sauce. I'll never eat banana trifle without it.

Instructions to make Banana pudding with cocoa caramel sauce::

1. In a large bowl Peel ripe bananas, smash it and keep aside.
2. In a blender add in the smashed bananas + castor sugar + fresh milk and blend it to a smooth fine paste.
3. Meanwhile sprinkle gelatine over 2 tsp. of water in a small bowl.
4. Set aside for about 5 minutes to bloom
5. In a large sauce pan heat the milk, honey over a low heat and once warm; whisk in the bloomed gelatine until completely dissolved.
6. Remove from the heat and stir in the vanilla extract.
7. Pour the blended banana mixture and whisk until it’s combined properly.
8. Keep the banana pudding to the room temperature
9. Pour in the pudding mixture into desired moulds and then refrigerate.
10. As gelatine is used, the pudding mixture is kept for about 2 to 3 hours to refrigerate, but it can be kept overnight for a good results.
11. For the Choco caramel sauce:
12. In a large sauce pan over medium high heat add butter, brown sugar, water and salt.
13. Bring to a boil for 4 min while stirring occasionally
14. In a separate cup add vanilla extract, cocoa to the evaporated milk. Add this mixture into the caramel sauce pan
15. Once the mixture has been boiling for about 5 min remove it from heat and slowly pour in the evaporated milk mixture
16. Make sure you keep stirring until it comes together
17. Make sure you cook it down before serving.
18. Remove the banana pudding from the refrigerator. Now you can see that the gelatine is set with pudding by now.
19. Top the banana pudding by pouring “cocoa caramel sauce”
20. And serve this delicious pudding chill.
21. It's just delicious…….

Drizzled generously with salted caramel sauce. I'll never eat banana trifle without it. All Reviews for Banana Bread Pudding with Caramel Sauce. Find the best recipes for banana pudding, a tasty Southern dessert made with vanilla wafers and As an additional garnish, you can use any leftover crumble or sweetened cocoa powder or hot chocolate powder. My great-grandmother's recipe of caramel pudding layered with bananas and peanuts.

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