I was browsing through some old issues of magazines for dinner recipe inspiration. I don't know how that mission ended up with me in the kitchen making a dessert that only my husband would eat, but sometimes when I decide to make something there is no stopping me. I don't eat bananas and thought the dessert was a little too sugary for Rex, but I can promise you that Forrest was happy that I decided to recreate this recipe in my own kitchen. He enjoyed it for several days after almost every meal. I was drawn to the roasted banana process and wanted to see how that would impact this very old fashioned dessert. Forrest loved it, but said it was very different from any other banana pudding recipe he has had in the past because of the mashed bananas mixed into the pudding.
Roasted Banana Pudding
Adapted from Cooking Light August 2011
- 5 ripe unpeeled medium bananas (about 2 pounds)
- 2 cups 2% reduced-fat milk
- 2/3 cup sugar, divided
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 large eggs
- 1 tablespoon butter
- 2 teaspoons vanilla extract
- 1 (12-ounce) container frozen fat-free whipped topping, thawed and divided
- 45 vanilla wafers, divided
- Preheat oven to 350°.
- Place bananas on a jelly-roll pan covered with parchment paper. Bake at 350° for 20 minutes. Remove 3 bananas; cool completely.
3. Peel and cut into 1/2-inch-thick slices.
4. Bake the remaining 2 bananas at 350° for an additional 20 minutes. Let cool. Carefully peel and place the 2 bananas in a small bowl, and mash with a fork until smooth.
5. Combine milk and 1/3 cup sugar in a saucepan over medium-high heat. Bring to a simmer stirring constantly (do not boil).
6. Combine remaining 1/3 cup sugar, cornstarch, salt, and eggs in a medium bowl;
7. Stir well with a whisk. Gradually add hot milk mixture to sugar mixture, stirring vigorously with a whisk.
8. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Remove from heat. Add mashed bananas, butter, and vanilla, stirring until butter melts.
9. Place pan in a large ice-filled bowl for 15 minutes or until mixture comes to room temperature, stirring occasionally. Fold half of whipped topping into pudding.
10. Spread 1 1/2 cups of custard evenly over the bottom of an 11 x 7-inch baking dish. Top with 20 vanilla wafers and half of the banana slices.
11. Spoon half of remaining custard over banana. Repeat procedure with 20 wafers, banana slices, and custard. Spread remaining half of whipped topping evenly over top. Crush remaining 5 wafers; sprinkle over top.
12. Refrigerate for 1 hour or until chilled.
Click Here for My Adapted Printable Recipe