Thursday, August 30, 2012

Roasted Banana Pudding Revisited

As I looked around my daughter's kitchen, I spotted a few well-ripened bananas that needed to become....something.  It was a bit warm to turn on the oven so Roasted Banana Pudding came to mind.  Roasted...oven...oh well, it wasn't that warm....a little cloud cover made a big difference this day.   It was a dessert that had been prepared at gourmet group last year.  It isn't anything that is labor intensive and a "light" version can be prepared.  It is worth repeating....

It is an old fashioned dessert that I can remember from childhood but this recipe has a bit of an update.


Roasted Banana Pudding
Cooking Light, August 2011


Preheat oven to 350°

  • 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
  • large eggs
  • 1 tablespoon butter
  • 2 teaspoons vanilla extract
  • (12-ounce) container frozen fat-free whipped topping, thawed and divided (or, whip your own cream)
  • 45 vanilla wafers, divided
  • 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.


Mmmmm  good!

I am sharing today at Foodie Friday hosted by Michael at Rattlebridge Farm and also with Full Plate Thursday hosted by Miz Helen's County Cottage.


7 comments:

  1. What lovely, comforting flavours! Thank you for sharing this recipe.

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  2. This sounds delicious. Great recipe. :)

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  3. I had never heard of this either..Love hearing you at your daughters:)

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  4. That looks so good this morning and it's barely breakfast time. It's funny, I don't think I've ever eaten banana pudding. Where have I been...
    Sam

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  5. How fun is this Kate! I moved to the South over 30 years ago and have yet to make banana pudding. It never really interested me much until I saw yours!

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  6. Not much better to do with overripe bananas than turn them into pudding -I wonder how grilling them might work. The previous cowboy cookies sound to die for.

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  7. Banana Pudding is one of our favorites and truly a comfort dessert. I would just love to have a dish of your pudding, it looks delicious. Hope you are having a fabulous holiday week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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