So, I’m giving you fair warning. If you’re the sort that is easily tempted by sweets. By banana. By pudding. Close.your.browser.now. Otherwise, it is a near guarantee that you will be spending the next hour or so in the kitchen working on creating what has got to be the world’s best banana pudding ever. That is, if you have enough bananas.
Roasted Banana Pudding
- 4 ripe bananas
- 5 large egg yolks
- 1/4 cup cornstarch
- 1/4 tsp. salt
- 2 cups whole milk
- 2 tsp. vanilla
- 2 tbsp. unsalted butter
- 1/2 box Nilla wafers, separated
- 1/2 tsp. cinnamon
- 1 tbsp. unsalted butter, melted
- Place all four bananas into a baking dish. Put in a cool oven and turn the temperature on to 350 degrees (no need to preheat). After 20 minutes, remove two of the bananas. Leave the other two bananas in for an additional 20 minutes.
- Cool all the bananas. Peel the two that had been cooked longer and mash.
- In a large bowl whisk together the egg yolks, cornstarch and salt.
- Bring 2 cups milk to a boil in a medium saucepan. Stir often and watch closely to avoid a boil over.
- Remove the milk from the heat and whisk a bit at a time (about 1/2 cup) into the egg mixture. You must do this slowly to avoid scrambling the eggs.
- Wash out the saucepan. I know it seems silly, do it anyways.
- Put the milk/egg mixture back into the saucepan and cook over medium-low heat until it thickens. Remove from heat.
- Stir vanilla and 2 tbsp. unsalted butter into the pudding.
- Set aside about 15 wafers.
- In an 8×8 baking/serving dish, spread a layer of Nilla wafers and slice one of the remaining roasted bananas.
- Top with 1/2 of the pudding and spread flat with the spatula.
- Add another layer of Nilla wafers and slice the last remaining roasted banana.
- Top with the remaining pudding and spread flat.
- Chill. Chill. Chill. At least a few hours.
- Just before serving crush the fifteen reserved wafers and mix them together with the 1/2 tsp. cinnamon and 1 tbsp. melted butter.
- Sprinkle the mixture on top of the pudding and serve.
Yes, it is as good as it sounds.
I see a handful of bananas sitting in a bowl on my counter, if the two-year-old doesn’t eat them all before I get a chance, perhaps I’ll give it a go and report back. I’m not terribly optimistic. Bananas don’t last long around here, much to the chagrin of this banana baked good loving person.