Active Time
45 MIN
Total Time
1 HR 45 MIN
Yield
Serves : 6
© Con Poulos

How to Make It

Step 1    Make the pudding

In a small bowl, whisk the cornstarch with 1/2 cup of water. In a medium saucepan, combine the sugar, corn syrup and salt with 1 1/2 cups of water and bring to a boil. Whisk in the cocoa powder, then whisk in the cornstarch slurry and cook until thick, about 1 minute. Remove from the heat and whisk in the chocolate and butter until smooth. Scrape the pudding into a bowl and press a piece of plastic wrap directly on the 
surface. Let cool, then refrigerate until chilled, about 1 hour.

Step 2    Meanwhile, make the crumbs

In a bowl, toss the crushed graham crackers with the butter, honey, cinnamon and salt until evenly moistened.

Step 3    Make the banana cream

In a large bowl, using a hand mixer, beat the cream with the sugar, mashed banana and vanilla seeds to stiff peaks.

Step 4    

Spoon the pudding into six 8-ounce jars or cups. Top with a sprinkling of the graham cracker crumbs, a layer of sliced bananas and a scoop of ice cream. Garnish the parfaits with a dollop of the banana cream and graham cracker crumbs and serve.

Make Ahead

The pudding can be refrigerated for 3 days. The crumbs can be stored in an airtight container for 3 days.

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Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Author Name: EricPampler

Review Body: Add brown sugar to the crush crushed graham crackers with the butter, honey, cinnamon and salt until evenly moistened.

Review Rating:

Date Published: 2017-06-08

Author Name: HarryParker144

Review Body: Today I have a business meeting at my house and I will be offering this as dessert!

Review Rating:

Date Published: 2017-06-08