Tag Archives: non-bake

#10 – Chocolate Pudding Banana Bread Trifle


So here it is! I combined the previously made coconut banana bread and chocolate pudding to make this super trifle! We had a Christmas party, and I brought this along. This trifle scores more points as a fun dessert than an elegant one.

Since there wasn’t any baking involved in this trifle (other than the banana bread), this is 0.5 of a bake, which means I’m on my 10th bake! Woohoo.


  • Banana bread
  • 2 barely ripe bananas, sliced
  • Chocolate pudding (about 3 cups)
  • 1/2 cup chocolate chips
  • 1/2 cup toasted chopped pecans/walnuts
  • Sweetened whipped cream and chocolate shavings/cocoa powder/raspberries for garnish


  1. Cut banana bread into bite-sized chunks; spread half of them over the bottom of a trifle bowl (or any deep glass serving bowl)

20141217_1943572. Cover with sliced bananas (pressing some against the glass), half of the chocolate pudding, chocolate chips, and pecans.


20141217_2017533. Top with remaining banana bread cubes and pudding.

20141217_2043204. Shake the bowl a little, so pudding spreads and oozes down between the layers.

5. Cover with plastic wrap, chill in fridge overnight.

6. Before serving, spoon/pipe whipped cream around the edge of bowl. Sprinkle with shaved chocolate and raspberries. Or instead of the shaved chocolate, dust a very small amount of cocoa powder on top.

(adapted from The Girl Can’t Cook)


#9.5 – Decadent Chocolate Pudding

20141217_073212This is part two (of three) of the surprise that will come later in the week. The first part was my coconut banana bread I made earlier.

Any guesses yet on what I will make with banana bread and this chocolate pudding?

Because I’m saving the pudding for a surprise later on, the second part of the method is for those who would like to serve the pudding itself as dessert. And because I didn’t bake the pudding this time, it counts as 0.5 of a bake.


  • 1/4 cup granulated sugar
  • 2 Tbsp cornstarch
  • 1 1/4 cup milk
  • 1 cup whipping cream
  • 3 eggs, lightly beaten
  • 3 oz good quality, finely chopped, bittersweet chocolate
  • 1/2 tsp vanilla extract
  • pinch of salt

Method (part 1) :

  1. Combine sugar and cornstarch in a saucepan.
  2. Whisk together milk, cream, and eggs in a bowl. Pour this over the sugar, combine well.
  3. Stir in chopped chocolate
  4. Heat this mixture over medium-low heat. Whisk constantly, until pudding starts to thicken, and chocolate melted into the mixture.
  5. Whisk in the vanilla and salt

Method (part 2):

  1. Divide pudding between 4-6 small bowls, or 1 large bowl.
  2. Cover with plastic wrap, letting the plastic film sit right on the surface of the pudding – this prevents a skin from forming.
  3. Chill in fridge, until cold (up to 24 hours).
  4. If you want a firmer, baked chocolate pudding, divide the pudding into 4-6 small ovenproof ramekins. Set the ramekins in a pan filled with hot water. Bake at 350F, for 30 minutes.
  5. Allow pudding to cool in the water bath.
  6. Cover and chill.

(adapted from the Girl Can’t Cook)

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