Sweet, Gooey, Creamy, Roasted Banana Pudding


Having spoonfuls 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 is 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

Blending Flavors and Mason jars: 

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 eaten my share of the 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 a Mason jar? If not, I recommend 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

Roasting bananas:

Roasted bananas are a sweet addition to smoothies, oatmeal, or dessert. You want to use really really ripe bananas for roasting, unripe bananas will be hard and starchy and will not release their natural sugars and flavors. Roasting the bananas releases flavor creates a natural sweetness and helps to make a healthy treat.

Interesting banana facts:

The first recipe for 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.

  1. Bananas float in water because they are less dense in comparison.
  2. Bananas are one of the most popular fruits in the American diet.
  3. Bananas grow on plants that are officially considered an herb.
  4. The banana is actually classified as a berry.
  5. Bananas may be considered a mood enhancer because it contains the amino acid, tryptophan, and Vitamin B6 that help the body produce serotonin.
  6. Bananas can help lower blood pressure and protect heart health due to high potassium and low salt content.
  7. The inside of a banana peel can help relieve itching and inflammation, such as from bug bites or poison ivy.
  8. Bananas are great pre-workout snacks because they are loaded with potassium that aids in maintaining nerve and muscle function during workouts.

Roasted banana pudding

Reducing fat:

Someone once said that Southern cooking is done by taste, not by a book. However, I recommend following this easy recipe.
The recipe has a lot fewer calories than a regular banana pudding. It starts by using low-fat milk, sugar-free whipped topping that replaces regular heavy cream. Doing so reduces the fat by about 50% and as a bonus, bananas are one of the richest sources of potassium.

Roasted banana pudding


Roasted banana pudding

Sweet, Gooey, Creamy, Roasted Banana Pudding

Chef Norbert
The recipe has a lot fewer calories than a regular banana pudding. It starts by using low-fat milk, sugar-free whipped topping that replaces regular heavy cream.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Better for you, Dessert
Cuisine American
Servings 10
Calories 168 kcal



Bake the bananas

  • Place bananas on a sheet pan. Bake at 350° for 20 minutes. Remove 1/2 of the bananas; cool completely. Peel and cut into 1/2-inch-thick slices.
    6 each bananas
  • Bake the remaining bananas at 350° for an additional 20 minutes. Carefully peel and place the bananas in a blender, and blend until smooth.

Cook the custard

  • Combine milk and 1/2 of the sugar in a saucepan over medium-high heat. Bring to a simmer. Combine the remaining 1/2 amount of sugar, cornstarch, salt, and eggs in a medium bowl; stir well with a whisk. Gradually add hot milk mixture to the mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook for about two to three minutes over medium heat until thick and bubbly, stirring constantly.
    8 ounce milk 2%, 4 ounce sugar, 2 each egg, 2 tbsp cornstarch, 1/4 tsp salt
  • Add blended bananas, butter, and vanilla, stirring until butter melts. Chill the mixture, stirring occasionally. Add sliced bananas, mix and fold 2/3 of the whipped topping into the pudding
    1/2 tbsp butter, salted, 2 tsp vanilla extract, 12 ounces whipped topping
  • Layer wafers and pudding mixture in a mason jar. Top each jar with the remaining whipped topping and a Nilla wafer. Chill until service.
    45 each vanilla wafers


Serving: 1Mason jar | Calories: 168kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 114mg | Potassium: 76mg | Fiber: 1g | Sugar: 22g

Nutrition information is calculated using an ingredient database and should be considered an estimate

Keyword Custard
Tried this recipe?Let us know how it was!

Join the Conversation

  1. Jason Kraft says:

    Great recipe! Amazing flavor and very creamy

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