Freeze bananas ahead of time: Slice the bananas and lay on a parchment paper lined plate or tray. Transfer to the freezer and freeze until firm, about 4 hours.
Add the frozen bananas to a high speed blender along with a splash of almond milk. Blend for about 60-90 seconds or until smooth, stopping to scrape down the sides and add more almond milk if needed to work the blender.
Pour and spread into a loaf pan or other small baking dish. Dollop some of the peanut butter chocolate pudding into the banana mixture and use a knife to swirl the pudding throughout.
Transfer to the freezer and freeze until firm, about 3-4 hours.