Chocolate hazelnut pudding with the sweetness of bananas

Ingredients for 2 servings:

• 300 ml milk
• 2 bananas, very ripe
• 4 tbsp, heaped wheat semolina
• 1 tbsp cocoa powder
• ½ vanilla pod(s), the pulp
• 1 tbsp hazelnuts, ground

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 20 minutes

Baby-led weaning (BLW), without sugar, tastes good for the whole family

Peel the bananas and puree them with the milk in a saucepan until smooth. Heat the banana milk and stir in the cocoa powder, hazelnuts, and vanilla. Once the milk is hot, quickly stir in the semolina. Let the pudding simmer gently for 5 minutes, stirring frequently. Then pour the pudding into glasses or bowls and chill. Serve with raspberry sauce and/or whipped cream, if desired. The higher quality of the cocoa powder and the fresher the vanilla bean, the more rounded the flavor will be. The cocoa powder, in particular, can be responsible for a tart or even bitter taste in the pudding. Alternatively, you can replace 50% of the milk with cream. The higher fat content makes the pudding even richer. Dried, ground orange peel also refines the flavor.