Years ago in high school, a friend’s father made chocolate pudding. Up until that day, I didn’t know one could make pudding without the help of Jello, or that one actually could melt chocolate chips into a pudding.

Anyway, flash forward a few years, and I have been making a similiar version to that friend’s father’s recipe, only with my own, slightly less guilty modifications.

The big changes here are adding no refined sugar, skim milk, and of course the use of bananas to take up space usually taken up by pudding, as well a lending it some sweetness.

1/4 cup honey

3 tablespoons unsweetened cocoa powder

1/4 cup cornstarch

1/8 teaspoon salt

two good shakes of cinnamon

2 3/4 cups skim milk

1 teaspoon vanilla extract

a handful of chocolate chips

One banana, chunked

Directions

In a saucepan, stir together cocoa, cinnamon, cornstarch and salt. Place over medium heat, and stir in milk and honey. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in chocolate chips and vanilla. Put chunks of banana in the bottom of several (4-6) individual small ramekins or mugs or whatever. Pour pudding over bananas. Let cool briefly, and serve warm, or chill in refrigerator until serving.

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