8 Serves
100 Mins
In a large mixing bowl, whisk together the instant chocolate pudding mix and milk until smooth, then set aside to thicken.
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ItalianVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
65 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
58 mg / 1,250 mgPotassium
337 mg / 4,700 mgSodium
350 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
2 g / 28 gSugar
36 g / 50 gSaturated Fat
0 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
72 gAlcohol
0 g
Using a stand mixer, cream the unsalted butter and sugar together until light and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition, then gradually incorporate the flour and baking powder.
Layer the sliced bananas and vanilla wafers in a baking pan, then pour the prepared pudding mixture over the top.
Preheat the oven to 175°C and bake the pudding for 25-30 minutes until set and golden.
Remove from the oven and allow the pudding to cool completely before refrigerating for at least one hour to set.
4
g19
g43
g
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