These weeks just seem to be flying by, don’t they? I’d like to know how it’s August already. I think it’s really just June but somebody punked me and set all my calendars to August. Stinking Ashton Kutcher. Go punk somebody else (like Charlie Sheen)!
Last week our friends Michele and Chip came to visit and brought this tasty treat for dessert, Roasted Banana Pudding. Michele had seen the recipe in a Cooking Light magazine and, knowing how much Rachel loves bananas, was nice enough to make this for us – even going so far as to turn on her oven during the heat wave!
Rachel absolutely loved this dessert, and even though I am a
recovering chocoholic I enjoyed it too. Needless to say, Michele and Chip are invited back for future dessert visits.
This Roasted Banana Pudding tastes even better the next day once the cookies have had the chance to soften.
Recipe: Roasted Banana Pudding
- 5 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
- 2 large eggs
- 1 tablespoon butter
- 2 teaspoons vanilla extract
- 1 (12-ounce) container frozen fat-free whipped topping, thawed and divided
- 45 vanilla wafer, divided
- Preheat oven to 350 degrees.
- Place bananas on a jelly-roll pan covered with parchment paper. Bake at 350 degrees for 20 minutes. Remove 3 bananas;cool completely. Peel and cut into 1/2-inch-thick slices. Bake the remaining 2 bananas at 350 degrees 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 high 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. Refridgerate for 1 hour or until chilled. Yield: 10 servings (serving size: about 2/3 cup).
Preparation time: 36 minute(s)
Cooking time: 2 hour(s) 26 minute(s)
Number of servings (yield): 10
Recipe from: Cooking Light – August 2011