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Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, banana pudding with cocoa caramel sauce:. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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 recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Banana pudding with cocoa caramel sauce: is something which I have loved my entire life. They are nice and they look fantastic.

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

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

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

The creamy pudding is layered with sliced bananas, crunchy Nilla Wafers and homemade salted caramel sauce, which adds the perfect savory twist to this southern-inspired sweet. This crowd-friendly dessert can be prepared in a large serving dish or portioned out into smaller glass containers for. how to make Banana Pudding with Caramel Sauce-Easy to make and full of banana flavour, serve it with caramel sauce and see everyone enjoy it. Pour the caramel sauce over pudding batter. Out-of-this-world banana pudding drizzled with salted caramel sauce.

Steps 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…….

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. Cinnamon-scented caramel sauce provides a final touch of sweet flavor.

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