Roasted Banana Pudding

The genius in this recipe is that the bananas are cooked two ways: Some are partially roasted and sliced, so you get sweet bananas that keep their shape. The rest are fully roasted, almost caramelized, so you get bananas with rich, sweet flavor. For a fun presentation, scoop the pudding mixture into pretty ramekins.

Recipe courtesy of Cooking Light Lighten Up, America! by Allison Fishman Task, Oxmoor House 2013.

Roasted Banana Pudding

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    5 ripe unpeeled medium bananas (about 2 pounds) 2 large eggs
    2 cups 2% reduced fat milk 1 tablespoon butter
    2/3 cup sugar, divided 2 teaspoons vanilla extract
    2 tablespoons cornstarch 1 (12 ounce) container frozen fat-free whipped topping, thawed and divided
    1/4 teaspoon salt 45 vanilla wafers, divided

    directions

    Total:
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Preheat oven to 350°.

    • 2

      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. Set aside. Bake remaining 2 bananas at 350° for an additional 20 minutes. Carefully peel and place 2 bananas in a small bowl; mash with a fork until smooth.

    • 3

      Combine milk and 1⁄3 cup sugar in a saucepan over medium-high heat. Bring to a simmer (do not boil).

    • 4

      Combine 1⁄3 cup sugar and next 3 ingredients (through 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.

    • 5

      Spread 1 cup pudding evenly over bottom of an 11 x 7–inch glass or ceramic baking dish. Top with 20 vanilla wafers and half of banana slices. Spoon half of remaining pudding over banana slices. Repeat procedure with 20 wafers, banana slices, and pudding. Spread remaining half of whipped topping evenly over top. Crush 5 wafers; sprinkle over top. Refrigerate 1 hour or until chilled.

    nutritional information

    Calories:
    295
    Fiber:
    2 g
    Fat:
    5.6 g
    Saturated Fat:
    2.1 g
    Calcium:
    73 mg
    Carbohydrates:
    56.6 g
    Protein:
    3.9 g
    Iron:
    1 mg
    Sodium:
    165 mg
    Monounsaturated Fat:
    1.7 g
    Polyunsaturated Fat:
    .2 g
    Cholesterol:
    46 g
    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving