Though this recipe takes some advanced planning (you need to allow around 2 weeks for the bananas to ferment), it’s well worth the wait. The fermented, sweet tang of bananas blends with bitter chocolate for a tropical spin on the classic pudding. It's easier, too, as the pudding is set with gelatin rather than egg yolks, which also lets the banana flavor shine through.
Note: If you want to ferment and puree more bananas than this recipe needs, the three bananas called for in this recipe should yield 1 1/4 cups of puree. Combine that with your half-and-half and reserve the rest for another day.
- 3 medium bananas
- 2 2⁄3 cups half-and-half
- 1 tbsp. plus 1 teaspoon unflavored powdered gelatin
- 1 lb. 70 percent bittersweet chocolate, roughly chopped
- 1⁄2 cup sugar
- 1 tsp. kosher salt
- 1 tsp. vanilla extract
- Whipped cream and toasted cocoa nibs, to garnish