Homemade Roasted Banana Pudding & Nilla Dessert
NO boxed pudding version of the be-loved classic Nilla Wafer Pudding Dessert, no-siree!
Making a homemade pudding is nothing to be afraid of with my step-by-step tutorial and it will make ALL the difference in your results. The taste is absolutely amazing and gourmet level.
After you serve this, your guests will reminisce about this dish, and ask for this delectable dessert again and again. So come along, Click through to the next page for the recipe and I’ll take you by the hand so you can be connoisseur in your own kitchen!
Homemade Roasted Banana Pudding
7 large bananas, slightly under ripe *If you use bananas that have any brown spots, or are ‘ready to eat’ , they will become watery when roasted and in turn will turn the pudding loose and liquid-y aka yucky. See picture below for more help.
1 ½ cups sugar
8 large egg yolks
7 Tbl. cornstarch
6 cups half and half (do NOT skimp by using milk)
1/2 tsp. salt
3 Tbl. real butter (no margarine please!!!)
1 Tbl. vanilla (use pure extract, not imitation in this recipe)
3 Tbl. lemon juice
12 oz. box of nilla wafer cookies
Whipped Topping Ingredients:
1 cup of heavy whipping cream, chilled
1 Tbl. sugar
1/2 tsp. vanilla (use pure extract)
Roast the bananas: Use yellow bananas that may have a little green, but just barely ripe.
This step is critical to roast slightly under ripe bananas to make them richer and sweeter.
It also breaks down the fibers in the banana. Roasting is the only method to bring out the depth of flavor you want to achieve for this pudding
Adjust oven rack to upper middle position and heat oven to 325 degrees.
Place 3 unpeeled bananas on baking sheet and bake until the skins are completely black, about 20 minutes.
Let the bananas cool for 20 minutes.
Now let’s make the pudding:
Meanwhile, whisk very well the ½ cup sugar, egg yolks and cornstarch in a medium bowl until smooth.Bring the half and half, remaining 1 cup of sugar and salt to a simmer over medium heat in large saucepan.
Turn the heat to warm-low for next step, or take off the heat if that’s easier for you.
Pour about ½ cup of the simmering half and half mixture into the bowl with the egg yolk mixture.Whisk all together well.
This step is called ‘tempering’ and is very important.***I did not show this, however, it is best to pour the egg mixture THROUGH a fine strainer/seive as you pour it back into the pan. This removes any small bits of egg that have cooked through the process. Do NOT skip!
Now, take your whisk and stir the half and half simmering mixture, still on the stove, and slowly pour the yolk mixture into the half and half, stirring well with the whisk. ***see how smooth the mixture is? It’s because you poured it through the strainer/sieve – good job!Turn the heat back up to medium heat and whisk constantly until the mixture is thick and large bubbles appear at the surface. It takes about 2 minutes.The pudding mixture will look like this when done. Thick, just like a marvelous custard, or pudding does.Remove from the heat and stir in the butter and vanilla.
You now have homemade pudding! Congratulations!!!
Process the pudding:
Transfer the homemade pudding to a food processor (if you have a small processor, do this step in batches).Add in the warm peeled roasted bananas and 2 Tbl. of the lemon juice.
Process the mixture until completely smooth, using care of the hot mixture that you don’t get burned.
Scrape the banana pudding into a large bowl and place plastic wrap directly on the surface of the pudding. This step prevents a “skin” to form.Refrigerate until slightly cool, about 45 minutes. You don’t want the pudding hot, or completely cold; but warm.
Assemble and chill:
Cut remaining bananas into 1/4” slices and put in a small bowl with the remaining 1 Tbl. lemon juice; gently stirring, making sure to cover each banana slice in the lemon juice. This will prevent browning.
In a 3 quart trifle bowl, or glass bowl with high sides, spoon one fourth of the pudding in the bottom of the bowl.Layer some of the cookies, bottom side up to hold the banana slice on top of the pudding.
Now lay a slice of the lemon coated banana on the cookie.Now layer a cookie right side up on top of the bananas.Repeat this process two more times, ending with the pudding to cover the bananas and cookies.Place plastic wrap directly on the surface of the pudding, again to prevent a ‘skin’.
Refrigerate at least 8 hours, or up to 2 days.
Top and serve:
When the pudding has cooled and ready to serve –
With an electric mixer on medium speed, beat the whipping cream, sugar and vanilla until stiff peaks form, about 2 minutes.
Top the banana pudding with the whipped cream and serve.
Keep any leftovers in the refrigerator and serve within a day or two; as the pudding and whipped cream will break down.
Recipe originally from Cook’s Country, Copyright Carrie Groneman, A Mother’s Shadow, 2013
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