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.

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!

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.

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.

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.

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Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Course Better for you, Dessert

Cuisine American

Servings 10

Calories 168 kcal

Ingredients

 

US CustomaryMetric

 

0.5x1x2x3x

• 6 each bananas ripe
• 8 ounce milk 2% low fat
• 4 ounce sugar granulated
• 2 each eggs
• 2 tbsp cornstarch
• 1/2 tbsp butter, salted unsalted
• 2 tsp vanilla extract
• 45 each vanilla wafers
• 1/4 tsp salt
• 12 ounces whipped topping

Instructions

 

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 eggs, 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

Nutrition

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

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