| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- Cooking spray, for the parchment
- 3 to 4 medium ripe bananas
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon plus 1 pinch kosher salt
- 1/2 cup granulated sugar
- 1/4 cup plus 2 tablespoons all-purpose flour
- 2 large eggs plus 3 yolks
- 4 cups whole milk
- 1 teaspoon vanilla extract
- 30 to 40 peanut butter sandwich cookies
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
- 4 ounces semisweet chocolate chips or chopped semisweet chocolate
- 1/2 cup heavy cream
Instructions
- For the pudding: Preheat the oven to 425 degrees F. Line a baking sheet with parchment and spray the parchment with cooking spray.
- Thinly slice the bananas crosswise, about 1/8 inch thick. Toss the bananas in a bowl with the cinnamon and a pinch of salt. Place in a single layer on the prepared baking sheet. Bake until the bananas start to brown on the edges, about 10 minutes.
- In a saucepan, whisk together the granulated sugar, flour and 1/2 teaspoon salt. Stir in the whole eggs and yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
- Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of sandwich cookies on top of the pudding, and arrange a third of the roasted banana slices over the cookies. Spread a third of the remaining pudding over the bananas and continue layering cookies, bananas and pudding, ending with pudding, so you have 3 layers total. Cover and refrigerate for at least 1 hour and up to overnight.
- Whip together the heavy cream and confectioners’ sugar in a medium bowl with an electric mixer to stiff peaks. Spread over the banana pudding.
- For the ganache: Place the chocolate in a heatproof bowl. Heat the cream until hot but not simmering. Pour over top of the chocolate and let sit for a minute before stirring to melt and combine. Drizzle the ganache over the pudding. Spoon the pudding into bowls and serve chilled or at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1024 |
| Total Fat | 57 g |
| Saturated Fat | 25 g |
| Carbohydrates | 118 g |
| Dietary Fiber | 5 g |
| Sugar | 77 g |
| Protein | 18 g |
| Cholesterol | 160 mg |
| Sodium | 600 mg |
Reviews
I’m sorry, but this dessert didn’t turn out great for me. I followed the directions carefully. The bananas were too mushy and the vanilla pudding had not flavor to it. Plus I didn’t like the consistency of the pudding. It wasn’t the favorite at my table this Christmas.
But used 6 yolks and a full cup of sugar based on when Trisha made this on her show
FOODIE05 I THINK YOU LOOKED AT THE WRONG VIDEO. LOOK AT TRISHA’S ROASTED BANANA PUDDING. It’s right
Looks yummy!!!
Looks yummy!!!
The recipe listed here is different then the video. Trisha doubled the recipe. You’ll need to add another 1/2 cup of sugar and 3 yolks to match the video. It makes a lot of puddling !
I didn’t have any peanut butter sandwich cookies so I just made some with Nilla wafers and PB. Awesome! Thanks Trisha!
Looks delicious!! Was wondering if you
can use coarse or fine sea salt in place of the kosher salt.
can use coarse or fine sea salt in place of the kosher salt.