Slow Cooker Chocolate Chip Banana Pudding Recipe

  • Yield: 4 servings
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 4:10 h
  • Ready In: 4:20 h

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Nutritional Info

This information is per serving.

  • Calories

  • Protein

    11.1 g
  • Carbohydrate

    131.9 g
  • Fat

    41.1 g
  • Cholesterol

    118 mg
  • Calcium

    266 mg
  • Fibre

    3.3 g
  • Sodium

    378 mg
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Slow cooker chocolate chip banana pudding recipe. Famous banana pudding with tasty homemade chocolate sauce cooked in the slow cooker. You can also bake the banana pudding in the oven (this recipe adapted from

Oven Baked Banana Pudding Recipe

Makes 8-10 servings

Ingredients: 3 ripe bananas, peeled and sliced, 1 tablespoon freshly squeezed lemon juice, 1/2 cup granulated sugar, plus 2 more tablespoons, 1/3 cup all-purpose flour, 1/4 teaspoon kosher salt, 4 large eggs, separated, 2 cups (500 ml) half-and-half, 1/2 teaspoon vanilla extract, 45 vanilla wafers, 1 pinch cream of tartar

Instructions: Preheat the oven to 400º F (200ºC). In a small mixing bowl, combine banana slices and lemon juice. Toss well and set aside. In a 3 quart (3L) Saucier, combine 1/2 cup granulated sugar, all-purpose flour, and salt. Mix well, then add egg yolks and whisk to combine. Stir in half-and-half. Cook, uncovered over medium-low heat, stirring constantly until creamy mixture reaches 172-180º F (85-90º C), for 5-10 minutes. Remove the pan from the heat and stir in vanilla extract.

Spread a small amount of baked pudding in the bottom of an oven-safe 1½ quart (1½ L) glass mixing bowl. Layer with vanilla wafers and after with banana slices. Pour 1/3 of remaining baking pudding on top and repeat process, ending with a layer of pudding.

Meanwhile, in a small mixing bowl, combine egg whites and cream of tartar. Using a stand mixer, mix until soft peaks form. Gently add remaining granulated sugar and continue whisking until soft pick form. Spoon the egg mixture over the warm pudding, making sure to cover the edges.

Bake in preheated oven for 8-10 minutes. Turn off the oven. Remove banana pudding from the oven and allow to cool for 15 minutes. Serve warm.

Now is a time to bake slow cooker chocolate chip banana pudding recipe. Enjoy it!

Slow Cooker Chocolate Chip Banana Pudding Recipe


  • 7 oz (210 g) self-raising flour
  • 6 tablespoons unsalted butter
  • 2 ripe bananas, peeled
  • 6 tablespoons caster (superfine) sugar
  • 1¼ cups (310 ml) whole milk
  • 1 large egg, lightly beaten
  • 2/3 cup chocolate chips
  • For the Chocolate Sauce:
  • 1/2 cup caster (superfine) sugar
  • 1/4 cup (60 ml) water
  • 1¼ cups chopped unsweetened chocolate
  • 2 tablespoons unsalted butter
  • 2 tablespoons brandy


Step 1

Lightly grease and line the base of 1 quart (1L) pudding basin with parchment paper. Place in the inverted saucer in the bottom of the slow cooker. Pour in about 1 inch (2.5 cm) of hot water. Switch the slow cooker to high heat setting.

Step 2

In a large mixing bowl, combine self-raising flour and butter. Mix until the mixture resembles coarse breadcrumbs. In another bowl, mash bananas, then stir in flour mixture. Add sugar and stir well.

Step 3

In a dip glass bowl, combine milk and beaten egg. Mix well. Stir in banana mixture, then stir in chocolate chips and spoon into the prepared pudding basin.

Step 4

Pour enough water around a pudding basin. Cover slow cooker and cook on high-heat setting for 3-4 hours, or until a skewer inserted in the center comes out clean.

Step 5

Turn off slow cooker. Leave baked banana pudding in the water while you make the chocolate sauce.

Step 6

In a heavy saucepan, combine sugar and water. Heat gently, stirring occasionally, until the sugar is completely dissolved. Turn off the heat and remove the saucepan. Stir in unsweetened chocolate until melted. Stir unsalted butter and brandy.

Step 7

Remove baking pudding from the slow cooker. Pour chocolate sauce over it and serve.

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