Serves 4
1 cup non-dairy whipping cream*
2 tbsp Maple Syrup (use honey or sugar as substitute though it won't be vegan)
2 over ripe Bananas (preferably plantains)
100 gms Dark chocolate
200gms Oreos (optional)
*Almost all whipping cream available in the market is dairy free and soy based. And trust me it is lighter, lasts longer and tastes better than the dairy version. Popular brands include Rich's, Topolite, MerryWhip & GoldTop. They come in 1kg packs, and since it's not an everyday ingredient, I just divide the contents into individually portioned containers and freeze it. Ensure you write the serving size (1 cup, 1/2 etc) and the date on top of the container. When you need it, just thaw out one container in the refrigerator for a few hours.
In a small bowl, mash bananas so that no big chunks remain. You can use the blender to get a smooth puree if you prefer. In a blender or using a rolling pin, crush oreos till it crumbs and set aside (you can skip the oreo crust if you're not up for it...but seriously...should you?)
In a large bowl, pour in the whipping cream. Using a whisk or hand mixer, whip the cream till soft peaks form. Now drizzle the maple syrup and add the bananas. Fold in the bananas and maple syrup so as to not deflate the cream.
You can use individual glasses to portion or a large serving dish. To assemble, spread the oreo crumbs at the bottom, topped with the cream mixture. Alternately, you can build a trifle with layers of oreos, cream and mashed bananas. Refrigerate for 30min to an hour to cool the pudding. Grate dark chocolate on top and serve!
