Roasted banana pudding

Sweet, Gooey, Creamy, Roasted Banana Pudding

Having spoonful’s of chilled, sweet, gooey, creamy roasted banana pudding is a treat! The magic of this dessert is that the bananas are roasted.
Roasting the bananas releases flavor and creates a natural sweetness. The recipe has a lot less calories than a regular banana pudding and it’s all about simple food that speaks comfort and Southern traditions. Roasted banana pudding focuses on flavor while eating healthier at the same time.
A recipe that reflects how people make conscious decisions in regards to what they eat and how they cook.

Roasted banana pudding

I like to make my roasted banana pudding the day before, letting it sit overnight. It blends the flavors and makes the Nilla Wafers soft giving them that perfect consistency. I’ve ate my share of banana pudding out of Mason jars, for some reason Mason jars seem to be the food/beverage vessel of choice south of the Mason Dixon line. They are used for anything from moonshine to banana pudding, to salads to iced tea. Ever heard of Peach Pie served in Mason jar? If not, I recommend for you to visit the South where everything is darling and someone is always getting their heart blessed, and where the term, “Bless your heart” can have many different meanings!

Roasted banana pudding

By roasting the bananas, the inner moisture evaporates and natural sugars caramelize and intensify, creating a deep sweet, intense banana flavor. Try it, a pretty amazing flavor, full of natural sweetness.
You will want to use ripe bananas for roasting, unripe bananas will be hard and starchy and will not release  their natural sugars and flavors. The first recipe for a banana pudding was published in 1888 . Bananas are not native to the USA and were first seen and used in the USA around 1840 and 1850.  It all changed after the Civil War, as faster steamships moved more fruit from the Caribbean to ports like New York and Charleston.

Roasted banana pudding

Someone once said that Southern cooking is done by taste, not by a book, however, I recommend to follow this easy recipe.  The custard starts by using a low fat milk,  sugar free whipped topping replaces the heavy cream, reducing the fat by about 50% and as a bonus, bananas are one of the richest sources of potassium.

Roasted banana pudding

 

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