Roasted Banana Pudding from The Original Black's Barbecue
Bold banana flavor, boozy whipped cream, and a build-your-own twist on a Southern classic
Ingredients
Roasted Bananas
- 3 ripe bananas, peeled (don't peel until ready to cook)
- 2 tbsp lemon juice
Pudding
- 3/4 cup granulated sugar, divided
- 6 large egg yolks
- 1/4 cup cornstarch
- 4 cups half-and-half
- 1/8 tsp salt
- 2 tbsp unsalted butter, cut into small pieces
- 2 tsp vanilla extract
- 1/2 cup dried banana chips (divided: 1/4 cup powdered for pudding, 1/4 cup reserved whole for garnish)
Bourbon Whipped Cream
- 1 1/2 cups heavy cream, chilled
- 2 tbsp powdered sugar
- 1 tbsp bourbon (or 1 tsp vanilla extract
Caramelized Banana Garnish
- 1-2 ripe bananas, peel and sliced int 1/4-inch rounds
- 2 tbsp lemon juice
- 2 tbsp granulated sugar
For the Banana Pudding Bar
- 3 ripe bananas, peeled and sliced into 1/4-inch rounds
- 2 tbsp lemon juice
- 1 box (12 oz) vanilla wafers
- Reserved whole banana chips
- Additional toppings (optional)
Instructions
Roast the Banana
- Preheat the oven to 325 °F.
- Toss the peeled bananas with lemon juice and place on a baking sheet.
- Roast for 20 minutes, until softened and lightly browned.
- Let cool for 5 minutes.
Make the Pudding
- In a medium bowl, whisk together 1/2 cup sugar, the egg yolks, and cornstarch until smooth.
- In a large saucepan, combine half-and-half, the remaining 1/4 cup sugar, salt, and banana chip powder. Bring to a gentle simmer over medium heat.
- Temper the eggs: Slowly whisk 1/2 cup of the hot half-and-half into the egg mixture to warm it. Then whisk the tempered yolks back into the saucepan.
- Cook over medium heat, whisking constantly, until the pudding thickens and bubbles - about 2 minutes.
- Remove from heat and stir in the butter and vanilla.
Blend the Flavor
- Transfer the hot pudding to a food processor. Add the roasted bananas and 2 tablespoons lemon juice. Process until completely smooth.
- Pour into a large bowl, press plastic wrap directly onto the surface, and refrigerate for 45 minutes.
Make the Bourbon Whipped Cream
- In a chilled bowl, whip the cream, powdered sugar, and bourbon (or vanilla) until stiff peaks form - about 2 minutes.
- Keep refrigerated until ready to serve.
Caramelize the Banana Garnish
- Toss the banana slices with lemon juice. Place cut-side up on a heatproof surface and sprinkle evenly with sugar.
- Using a kitchen torch, caramelize the tops until bubbling and golden brown.
- Let cool briefly.
Set Up the Banana Pudding Bar
- Toss sliced bananas for the bar with lemon juice to prevent browning.
- Set out bowls of chilled pudding, sliced bananas, vanilla wafers, banana chips, whipped cream, and caramelized banana slices.
- Let each guest build their perfect bowl.
Notes
For best results, chill the pudding for at least 8 hours or overnight before serving. This allows the flavors to develop and the wafers to soften if assembled in advance.
Tips for Success
Roast First: Roasting bananas deepens their sweetness and brings out a rich, complex flavor.
Banana Chip Powder = Big Flavor: Ground dried banana chips pack banana flavor without adding liquid.
Bar > Trifle: A build-your-own setup gives guest control and saves you the headache of messy scoops.
Whipped Cream Upgrade: Bourbon adds warmth and depth - use vanilla extract if preferred.
Torch with Care: Sugar caramelizes fast. Watch closely to avoid burning and use a heatproof surface.
Recipe courtesy of The Original Black's Barbecue.
Tried this recipe?Let us know how it was!
