Just by using banana and cream, with no coagulating agents, this pudding will stiffen. All you have to do is turn on the blender switch! This pudding is brimming with bananas. If you take the time to add a crust, it will become a great looking dessert that everyone will enjoy.
Place the cookies in a food processor, or place into a plastic bag and crush them into fine pieces. Use the back of a spoon to lightly push the pieces into the bowl. This cookie crust is optional. If you skip it, you will just have a plain pudding.
Peel the bananas and microwave for 1 minute or until they are very hot.
Place the heavy cream, cocoa powder, and sugar into a blender (or mixer, food processor, etc.). Add Step 2 and turn on the switch. Blend thoroughly until smooth.
Pour into the dish of your choice and place into the refrigerator to chill and thicken thoroughly, then it's done. It will be completely chilled and thick if left in the fridge overnight.
This photo shows double the amount of ingredients. I used a store bought graham cracker pie crust to pour the pudding into. I decorated it with shredded chocolate. There is also sliced banana in the center.
Story Behind this Recipe
I played around with a recipe from a TV show and it ended up nicely. It's great as a snack for small children and also uses up large amounts of too ripe bananas. The cookie crust used in this recipe doesn't require any melted butter to hold it together. You could also use a store bought pie crust, homemade tart crust, etc.
According to the TV show where this recipe originated from, the pectin in the banana coming in contact with the calcium from the milk, causes the pudding to harden.That's why it is important to wait until the banana peel turns brown and the banana is very ripe, in order to activate the pectin. It's also very important to heat the banana. Since the banana is sweet, adjust the amount of sugar to your taste.