Eat This: Banana Bread Pudding

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

Ingredients

  • 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

Directions

  • 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.

While I haven’t tried it yet, I imagine this would be a lovely pudding without the Nilla wafers or topping. Especially with the lack of added sugar, it would make a perfect treat for the toddler set.

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.

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  • Syringe

    Trying this tonight!

    [Reply]

  • Syringe

    OK, mine does NOT look like the lovely photo in the recipe. It is much more yellow. I haven’t tried the finished product yet, as it is chillin’ as we speak. I have a few observations based on my first attempt at this recipe. First, I would not bake the two slicing bananas for 20 minutes. They came out a bit mushy for slicing. I would back it up to 15 minutes and see if that works out better. Mash the other two bananas very, very thoroughly or they will make the pudding mixture a bit lumpy. I also highly recommend watching the milk/egg mixture while it is thickening. I turned my back very briefly and suddenly my liquid like mixture became somewhat solid. This may have contributed to my lumpiness factor. As you noted, the pudding mix lacks sugar. Tasting the pudding alone, it’s clear that there is no sugar. It is somewhat bland. However, I think the Wafers will provide just the right amount of sweetness.

    I will post the official tastiness review later.

    [Reply]

  • Syringe

    Delicious. The wafers give it just enough sweetness. I did overcook my pudding a bit! It’s a little pasty.

    [Reply]