Roasted Banana Pudding

We had a great Easter weekend! My parents and grandmother were here for the holiday and we quickly ate and shopped our way through the town all weekend long. Some of our friends had their parents in town too, so we hosted everyone at our house last night for a North Carolina BBQ feast. Some argue that North Carolina BBQ is some of the best in the country and after moving here I, too, have started to agree with this statement. After gorging ourselves on BBQ, ribs, baked beans and slaw, we finished off the meal with banana cupcakes and this roasted banana pudding!

Adapted from: Cooking Light August 2011

You Will Need:
  • 5 ripe unpeeled medium bananas
  • 2 cups 2% reduced-fat milk
  • 2/3 cup sugar, divided
  • 2 Tbsp cornstarch
  • 1/4 tsp salt
  • 2 large eggs
  • 1 Tbsp butter
  • 2 tsp vanilla extract
  • 1 (12oz) container frozen whipped topping, thawed and divided
  • 45 vanilla wafers, divided

Here We Go:
  • 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
  • Peel and cut into 1/2-inch-thick slices
  • Bake the remaining 2 bananas at 350° for an additional 20 minutes
  • Carefully peel and place the 2 bananas in a small bowl, and mash with a fork until smooth
  • Combine milk and 1/3 cup sugar in a saucepan over medium-high heat
  • Bring to a simmer (do not boil)
  • Combine remaining 1/3 cup sugar, cornstarch, salt, and eggs in a medium bowl; stir well with a whisk
  • Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk
  • 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
  • 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
  • Spread 1 cup custard evenly over the bottom of an 11 x 7-inch baking dish
  • Top with 20 vanilla wafers and half of the banana slices
  • 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
  • Refrigerate for 1 hour or until chilled

Serves 10
Happy Feasting!


The Harried Cook said...

I love roasted bananas but all I have done with them is eat them with a spoon! This sounds like a great recipe to try! Thanks :)

Tiffany said...

I heart the idea of roasting the bananas!