Healthy Chocolate Banana Pudding with Tofu

This 4-ingredient chocolate banana pudding is made with baked bananas and silken tofu. Deliciously creamy and low in fat this vegan, gluten free pudding is easy to make and perfect for any occasion. Scroll down to the bottom of the post for serving suggestions.

See also avocado chocolate mousse and sweet potato chocolate pudding!

This chocolate banana pudding is a delicious, healthy, easy, and in my view one of the best ways of using overripe bananas. It is made with baked bananas, which are exceptionally sweet and flavourful, with almost a hint of caramel.

This banana chocolate pudding has a silky smooth texture thanks to the addition of silken tofu. Silken tofu has a neutral flavour, is light and fluffy, very low in carbs and fat, so it's perfect for making healthy desserts (including also zesty sweet potato pudding).

This creamy chocolate banana mousse is more than just a healthy dessert. It contains fibre and protein, which makes it ideal to also enjoy for breakfast or as a snack. Scroll down to the bottom of the post for Serving Suggestions.

Chocolate banana pudding ingredients and substitutions

• Bananas: use ripe or overripe bananas (see paragraph below).
• Cocoa powder: use either natural cocoa powder or raw cacao powder.
• Silken tofu: see preparation tips below.
• Maple syrup: agave syrup is a good alternative.
• *Coconut cream: as an option you can add a tablespoon of coconut cream for more richness and creaminess.

Why it's important to use very ripe bananas in this pudding

For maximum sweetness it is important to use ripe bananas in this recipe. Overripe bananas also soften easily in the oven and tend to release more juice than bananas that are not quite ripe. 

If your bananas aren't ripe enough they may not release any juice and stay firm even after 20 minutes in the oven (I tested this and the results were not great).

How to prepare the silken tofu

If you tend to use regular tofu and are not very familiar with silken tofu bear in mind that, although they are similar products, they have different textures and should be handled differently.

While with regular tofu it's a good idea to press it in order to squeeze any excess water out (it's quite sturdy), when it comes to silken tofu I do not recommend using this method. 

Silken tofu is very soft so all you need to do is simply place it in a strainer for a few minutes to remove excess water before making your vegan chocolate banana pudding.

Step-by-step recipe instructions

1. Bake bananas: Preheat the oven to 325F/170C/gas mark 3. Place the bananas on top of a baking sheet lined with paper or tin foil and bake in the centre of the oven for 20-25 minutes or until they turn brown, become very soft and release juice.

2. Cool: Remove from the oven, cut each banana lengthwise and remove the pulp. Place along with the juices in a bowl and set aside to cool completely.

3. Puree ingredients: Place the banana mixture along with the tofu, cocoa and maple syrup in a blender and puree until silky smooth.

4. Refrigerate: Spoon the mixture into 4-5 dessert dishes and refrigerate for at least 30 minutes before serving.

Serving suggestions

This healthy chocolate banana pudding is extremely versatile and can be served in different ways depending on preference and occasion. Serve it as:

• Dessert: topped with fruit compote and/or whipped coconut cream. You can also grate some white or dark vegan chocolate over the top before serving.
• Breakfast: with homemade granola or muesli, fresh berries, nuts or seeds, or a dollop of coconut yogurt.
• Snack: with fruit or on its own.

Can you taste the tofu in this chocolate pudding with banana

No, you can't! The tofu is really well hidden in this dessert and the dominant flavours are banana and chocolate.

Can I prepare the bananas ahead

Yes, you can! You can bake the bananas ahead and once cooled refrigerate overnight.  Remove the banana peel, gather the pulp along with the juices, add a few drops of lemon juice (to prevent the banana becoming brown) and stir. Refrigerate in an airtight container (or cover tightly with cling film).

The banana chocolate mousse itself can be made in advance and refrigerated (covered) for up to 3 days. 

Top tips

• Use very ripe/overripe bananas. 
• Do not squeeze the moisture out of the silken tofu. Instead, place over a strainer to remove excess water.
• As an option add 1 tablespoon of coconut cream for more richness and creaminess.
• For best results (super smooth, light and fluffy texture) I recommend using a high speed blender.
• Adjust the amount of maple syrup to your preference.
• Chill your vegan chocolate banana mousse for at least 30 minutes before serving.
• Refrigerate for up to 3 days (cover if you are not planning to eat it straight away).
• Freeze for up to 3 months.

Related recipes to try next

• Healthy Chocolate Banana Loaf Cake
• Double Chocolate Banana Pancakes
• Blueberry Cream Cheese Dessert

See also these other easy dessert recipes!

Recipe

Keep in touch!

Have you made this vegan chocolate banana mousse? I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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