In a large bowl Peel ripe bananas, smash it and keep aside.

In a blender add in the smashed bananas + castor sugar + fresh milk and blend it to a smooth fine paste.

Meanwhile sprinkle gelatine over 2 tsp. of water in a small bowl.

Set aside for about 5 minutes to bloom

In a large sauce pan heat the milk, honey over a low heat and once warm; whisk in the bloomed gelatine until completely dissolved.

Remove from the heat and stir in the vanilla extract.

Pour the blended banana mixture and whisk until it’s combined properly.

Keep the banana pudding to the room temperature

Pour in the pudding mixture into desired moulds and then refrigerate.

For the Choco caramel sauce:

In a large sauce pan over medium high heat add butter, brown sugar, water and salt.

Bring to a boil for 4 min while stirring occasionally

In a separate cup add vanilla extract, cocoa to the evaporated milk. Add this mixture into the caramel sauce pan

Once the mixture has been boiling for about 5 min remove it from heat and slowly pour in the evaporated milk mixture

Make sure you keep stirring until it comes together

Make sure you cook it down before serving.

Remove the banana pudding from the refrigerator. Now you can see that the gelatine is set with pudding by now.

And serve this delicious pudding chill.