This was awesome - banana pudding was not gritty at all, not sure what others did but I am making this again this weekend - fantastic! I didn't want vanilla pudding with banana slices like other recipes - I wanted the pudding to taste like bananas and it was perfect :)
I wish I had read the reviews before making this. Many people had the same unfortunate occurrence I had. The roasted bananas turned out stringy and even blending after mashing they were lumpy. This created a grainy texture. Not what you’re looking for in a custard. I’ll eat this batch, but since I was making it to sell for extra money, I’ll be using a different recipe.
I tried this recipe tonight on family and everyone loved it. I was a bit nervous after I roasted the bananas as they seemed very soft in the skin; but, as someone else mentioned, the three that I roasted for twenty minutes sliced just fine once they cooled. (I cooled them in the refrigerator to speed up the process. I also substituted Stevia and Raw Sugar Baking Blend for the sugar and it was still delicious.
The recipe is a bit complicated and next time I might try using really ripe bananas and NOT roasting them to see if there is much difference. Definitely like the calorie count of this recipe compared to my mother-in-law's recipe!
This was awful. The roasted bananas smelled and looked gross. I finished the recipe but it really just tastes like the whipped topping with some banana grit in it. I am going to toss it.
Delicious and easy. I have made this several times, including for a casual wedding rehearsal dinner.....to rave reviews with no left overs! It is now being requested in lieu of birthday cakes!! The only change I have made is to add an additional roasted banana to the ones being sliced, but it is certainly not necessary -- my family just likes bananas. Enjoy.
This was, as other reviewers noted, fairly awful due to the gritty texture of the bananas that were roasted for the shorter period of time --- they turned black as noted and just had the grossest mouthfeel. (Followed the recipe to the letter with the exception of using graham crackers instead of nilla wafers. My bananas were super ripe --- almost totally brown.) I never want to waste food but ended up tossing this. I would make this again but would roast all the bananas for the longer period of time and mash them.
This recipe was very good. The roasted banana taste definitely added a nice caramel flavor. Although next time I am going to use less whipped topping in the mixture so it will have more of a richer pudding texture, rather than the light airy one that too much whipped topping gives it. I found that preparing all ingredients necessary (including mixing bowls) made it easier on your time, and kitchen.
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!
YOU NEED TO FOLLOW THE DIRECTIONS EXACTLY as stated. Use ripe bananas (a very small amount of green at the top and bottom). Make it the night before as the flavors meld and the wafers absorb some of the custard. The recipe says to cool the first three bananas until they are room temperature. It takes until after the 15 min. that the custard is in the ice bath before they reach that temperature. Don't become impatient, or your slices will be mush. Our guests enjoyed it and it made a lovely presentation. I served it in glasses similar to the one in the picture. Having said all this, I would not make it again. I found it to be waaaaaaaaaaaaaay too time consuming and requiring too many mixing bowls, ice bath......
Absolutely disgusting. Bananas developed a tough,mealy, and 'tangy' quality which made an otherwise fine custard unpleasant at best. And for the record I seem to be one of the few reviewers who actually followed the recipe just as written.
This was good, but not much different from the custard-based banana pudding I usually make. I don't use "whipped topping", so I tried separating the eggs, folding whipped cream into the custard and baking a meringue on top to save calories. It worked for the most part, but of course some of the whipped structure was lost and the pudding turned out a little soupy, but still pudding-like. If I try this again I'll just double the custard or use whipped cream and skip the topping, but I don't think it would save any calories compared to the old-fashioned version. CL needs to come up with a recipe that doesn't call for fake ingredients.
I followed the recipe exactly and this is the best banana pudding I have ever had! Husband also loved it and was amazed! I do think that the bananas need to be newly ripe, when they still have a little green at the top and bottom. One of my first 3 was too soggy so I ended up using one non-roasted banana when layering. Also a sidenote buy extra bananas in case this happens. After it chilled for an hour is was great but even better the next day! And it looks beautiful! Will make again!
The pudding turned out smooth and delicious! The recipe takes me back to childhood when my southern grandmother would make banana pudding for dessert. It's really cool and refreshing. No one in my house loved the slices of roasted bananas in the pudding. The texture is odd. Next time, I'll roast the ones to mash since the flavor is great, and I'll use fresh for the slices between layers. I also used a clear 2.5 quart bowl instead of the baking dish. It looked really nice.
The hint about letting it sit overnight is right, though that made enough of a difference that I think it should be right in the directions, not a note. I made this and served the same day and it did not get good reviews from anyone who ate it that evening. The bananas turned out fine unlike for some of the other reviewers, but the taste was just kind of odd. As mentioned, it was better the next day, but still don't think the work and time paid out. Also, if you try it and do not plan to serve as individual servings as in the picture, I would recommend using a trifle bowl. The presentation in the 11x7 dish is pretty blah and I like to let people choose how much they want rather than me deciding how much to give them.
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.
I really liked this...My bananas were perfect and I did sub real whipped cream for the fake stuff and it was even better a few days later..the custard was absolutely the best I have had and it came out perfectly
This is a great recipe. Takes time though. You must follow the directions exactly to mke it perfect. This is a great recipe for a cool summer nigh whe you want a sweet treat! You sould try it!
Weird, my bananas turned out hard, too. It would have been great if not for that.
My husband and I both enjoyed this delicious pudding. I was concerned that the roasted bananas wouldn't hold their shape when sliced, but this was not a problem. I also assembled the pudding in a smaller baking dish since it looked as though the custard would be spread too thin in the recommended size dish. My one "complaint" is that after a day the sliced bananas became a brownish color and this detracted from the presentation, although not the flavor.
very good!!! made for a party and everyone liked it.
@ebrackett13 Maybe you used plaintains by accident?
This was phenomenal! If you like bananas, you have to try this. LOVED it and will definitely be making it again!!
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 made this for my in-laws, and it was a big hit. I don't think they even had a clue that it was a lower fat recipe. I followed the recipe as written and found it easy to make, and I had never made custard from scratch before. However, I did change the size of the pan to 9x9 instead of 11x7, and the full recipe fit perfectly. I made it in the morning for an afternoon BBQ, and the cookies had absorbed moisture and banana flavor nicely. This is something I'll make again.
This was wonderful, although I did cheat and made the custard with Bird's Custard Powder, because I have not had success with custard made from scratch in the past. I roasted the bananas that was folded into the custard but used ripe uncooked banana slices in the layers. The roasted banana added great flavor to the custard. It was a great hit and I will make this recipe over and over again. Next time I will try the custard as noted in this recipe. This pudding made a beautiful presentation as well - I layered it in a round glass pie dish (made only half of the recipe).
I loved, loved, loved this recipe! I am not sure how the banana's could have come out hard, mine were so soft they were hard to slice. I never though of roasting them before, but it adds a natural sweetness without extra sugar. I did use reduced fat Nilla wafers since I am trying to loose weight. I remember my grandmother making homemade banana pudding, and this reminded me of it. It was not as good, but it was pretty darn close for such little fat. THANKS!
I made this for my husband's birthday party and everyone loved it. Following the magazine's recommendation I made it a day ahead of time to let the flavors blend and the cookies soften. It was a big hit. I thought it was just a bit too sweet (I'm not Southern) but the other guest disagreed and thought it was perfect. I cannot imagine why the previous reviewer's bananas were hard. They are locked in their own skins and they steam. Mine came out soft and fragrant, in fact they made the house smell wonderful This one is a winner for a hot summer party.
I was very excited to try this recipe. My husband was even ready for it and he is not a big sweet eater. It was a let down. Every thing was great except for the sliced bananas. They were awful!!! They ruined the whole thing. My 4 year old son brought me his bowl and said he was done and he ate everything but the bananas. My husband threw his away completely. The banana slices turned out hard and tasted funny and ruined all expectations. I would definitely make again but I would only do the 3 bananas that you roast for the 40 minutes total and slice up ripe raw bananas instead of the two 20 minute roasted ones.