Gluten Free Roasted Banana Pudding Parfaits

Name: Gluten Free Roasted Banana Pudding Parfaits
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 8 -10
Ingredients: 5 ripe; 2 cups whole or 2% milk; 2/3 cup sugar; 2 Tablespoons cornstarch; 1/4 teaspoon salt; 2 large eggs; 1 Tablespoon butter; 2 teaspoons vanilla extract; 8 ounces whipping cream; 3/4 cup pecans; 2 Tablespoons sugar

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5.0

3 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
55 mins
Servings
8 -10
Course
Dessert
Cuisine
American

Gluten Free Roasted Banana Pudding Parfaits

Cassie Burton

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Gluten free Roasted Banana Pudding Parfaits with candied pecans. Adapted from Cooking Light.

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Ingredients

Servings

5 ripe unpeeled medium bananas (about 2 pounds) I used 4, since they were large and weighed 2 pounds.
2 cups whole or 2% milk
2/3 cup sugar divided
2 Tablespoons cornstarch
1/4 teaspoon salt
2 large eggs
1 Tablespoon butter
2 teaspoons vanilla extract
8 ounces whipping cream
3/4 cup pecans
2 Tablespoons sugar

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Instructions

Preheat oven to 350 degrees F.
Place bananas on a jelly roll pan, lined with parchment or foil. Bake at 350* for 20 minutes. Remove 3 bananas and allow to cool completely. Peel and cut into 1/2 inch slices. Set aside. Continue baking the remaining 2 bananas for an additional 20 minutes. Peel and mash remaining bananas in a small bowl with a fork.
Combine milk and 1/3 cup sugar in a saucepan over medium-high heat. Bring to a simmer, but 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 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 is melts. Place pan in a large, ice-filled bowl for 15 minutes or until mixture comes to room temperature.
While pudding cools, in a bowl fitted with a wire whip, whip cream until it forms soft peaks. Set aside.
Fold in half of whipped cream into pudding. Chill until ready to assemble parfaits.
In a saute pan over a medium heat, heat pecans and 2 Tablespoons of sugar, shaking and stirring pan constantly until pecans have caramelized and sugar is golden brown. Turn pecans out onto a sheet pan to cool. When cool, coarsely chop pecans.
To assemble parfaits, fill 8-10 small dishes or glasses with 1/2 pudding mixture. Top pudding mixture with sliced bananas, dividing between dishes. Sprinkle 1 Tablespoon chopped, candied pecans over bananas. Top parfaits with remaining pudding and chopped pecans. Finish with a dollop of the remaining whipped cream. Refrigerate until ready to serve.