Roasted Banana Pudding

This is the first time I have ever roasted a banana.

Honestly, it's the first time I have ever roasted fruit!

It's also the first time I have ever made pudding from scratch.

It was a lot easier than I thought it would be.

I loved this pudding and so did my family.

The original recipe calls for three bananas to be sliced and two are to be  mashed.  I did the opposite.  I like the banana flavor more than I like the actual banana pieces in my pudding.

Let's Get Started:

Roasted Banana Pudding

recipe adapted from myrecipes.com

5 ripe unpeeled medium bananas (about 2 pounds)

2 cups half-n-half 

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 whipped topping, thawed and divided

45-55 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 2 bananas; cool completely.

 Peel and cut into 1/2-inch-thick slices.

Bake the remaining 3 bananas at 350° for an additional 20 minutes.

 Carefully peel and place the 3 bananas in a small bowl, and mash with a fork until smooth.

*The original recipe calls for 3 sliced bananas and 2 mashed bananas.  If you want more banana pieces in your pudding you may want to do this.  

 Combine half-n-half 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.

Slowly add hot half-n-half mixture to sugar mixture, stirring constantly with a whisk. It's very important that you mix these together very slowly and stir constantly. If the hot mixture is added too quickly it can cook the eggs!  So take it slow and don't stop whisking!

 Return this combined 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. If you don't have a large enough bowl, fill the bottom of your sink with ice.

Fold half of whipped topping into pudding.

 Spread 1/2 of the custard evenly over the bottom of an 8x 8-inch baking dish. Top evenly with  vanilla wafers and half of the banana slices.

 Spoon remaining custard over banana slices.

Repeat procedure with vanilla wafers, banana slices.

Spread remaining half of whipped topping evenly over top.

Crush several wafers; sprinkle over top of whipped topping.

Cover with plastic wrap and refrigerate for 1 hour or until chilled.

The longer it's in the frig---the better it is!

Print Recipe Here