Many folks say banana pudding is best the next day, after the flavors have blended overnight and the cookies have softened.
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 wafers, divided
How to Make It
Preheat oven to 350°.
Place bananas on a jelly-roll pan covered with parchment paper. Bake at 350° for 20 minutes. Remove 3 bananas; cool completely. Peel and cut into 1/2-inch-thick slices. Bake the remaining 2 bananas at 350° 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 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. Refrigerate for 1 hour or until chilled.
Also appeared in:
Oxmoor House, , 2013,Cooking Light Lighten Up, America!
I absolutely loved this recipe! It was so rich and creamy you would never know it's "lighter!" I followed the recipe exactly as written, and it was perfect. A bit labor intensive, but definitely worthwhile! I will definitely make again--it's even worthy of a special occasion!
Loved this recipe! My bananas turned out perfectly.I had no problem slicing the first three bananas. While I live in Arizona, my mother grew up in the south and when I was a little girl, I loved her banana pudding. I invited her for dinner and dessert and she raved about this pudding! My first time making custard as well, and I was worried about it, but it was perfect. My only change: I assembled it in a pretty glass bowl (like my mom always did) I would place vanilla wafers standing around the bottom of the bowl for presenation (and so it reminded me of Mom's ) Everyone asked that I make this recipe again! Delicious and makes the house smell great.
I also had trouble with the banana slices, but I think it may have been my fault for not using very ripe bananas: on a scale from 1 being green to 10 being black, they were only about a 4. I had hoped the roasting would still bring out the sweetness, but it just made them tough and tangy (for lack of a better description). So the moral of the story is: use really ripe bananas.
Like some other reviewers, I also used real whipped cream instead of whipped topping... I realize this is Cooking Light, but it was worth the extra calories.