Roasted Banana Pudding...Yes thats correct, Roasted :)

Alright y'all....so I promised you in the first post that I would share EVERYTHING  good and not so good that happens in my little pink kitchen...so stay tuned for some entertainment.

This is a recipe I found in "Cooking Light" magazine, it really caught my eye and I have been wanting to make it for awhile.  I didn't make any major changes to this but did make a few... here is a link to the original recipe Roasted Banana Pudding.

This recipe is decadent...no fakey banana taste...  YUMMY!!!
Shopping List:

• 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

 Step 1

This is the only exception I made to this pudding....  like I said earlier I have been wanting to make this for quite some time, therefore I had a lot of "old" bananas....I used 3 very over ripe bananas and 2 fresh bananas...the whole point of  "roasting the bananas" is to bring out the sweetness

So, back to step one...put bananas into pan in oven at 350 degrees...I honestly am really terrible at timing so I think I cooked the first ones maybe 15 minutes and the other 2 an additional 10? sorry I am not a timer nor am I one to measure...I cooked the over ripe ones for the lesser of the two... Once I put the other 2 bananas back in the oven I let them cook a bit and then turned the oven off and left them in.

Step 2
In a pot mix milk and 1/3 cup of sugar ( note not all of the sugar, half ) Heat over medium heat stirring so it doesn't scorch...do NOT boil!

Step 3
Mix other 1/3 cup of sugar, cornstarch, salt and eggs in separate bowl with whisk

Step 4

Mix the heated ( not boiling milk ) in to the bowl with the egg mixture...whisk until fully incorporated....sorry no picture I needed both hands :)  

This is where I got a good laugh...after whisking the egg mixture my whisk fell on the floor...I began by just using a fork in place of it because I didn't want to stop and clean it...then I changed my mind...but not before my sweet, very hyper dog, Tucker had taken off with the whisk...he was now outside ( probably with the whisk ) so back to using the fork

For those of you who do not know him...meet Tucker...my 6 year old...70+ lb "puppy of a lap dog" my pride, joy and patience tester

Step 5

Back to cooking....

Now you will pour that mixture back onto the stove....at this time I washed my bowl so I could re use it once my pudding was cooked

*note, wash because of raw eggs that were originally in there

At this time you want to be heating your mixture for about 3 minutes but DO NOT BOIL...

This is also a good time to take first batch of bananas out of the oven

Step 6

Mash first batch of bananas, mix with butter and vanilla

Step 7

Incorporate banana mixture into custard until butter melts

Step 8

Make ice bath out of 2 bowls or however you choose (ice bath = one large bowl with ice and water with smaller bowl inside, used to cool in quicker time)

Step 9

Pour custard in bowl and refrigerator for 40 min to 1 hour (until cool)

Step 10
Take out last 2 bananas and slice

At my house step 10 also included finding my whisk...it went out the dog door and was in the grass....oh sweet tucker love

 Step 11
Fold 1/2 of whipped topping or whipped cream into custard ( once cool )

Step 12

Layer vanilla wafers, sliced banana and  custard in whatever pattern you choose

Step 13

Add additional 1/2 of whipped topping on top of pudding and garnish with crumbled cookies

enjoy!!!