Banana – NYC

Posted on September 29, 2011

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B-A-N-A-N-A-S. Sigh – Gwen Stefani has tarnished the namesake of this delicious fruit for good. The only way to really salvage its reputation is by making something delicious with it – like banana pudding.

Now, this recipe isn’t your Grandma’s banana pudding. It isn’t Magnolia, it isn’t Buttercup.  Its subtle banana, with a fancypantz topping, and it’s not made custard-style – it’s made with gelatin. So, I guess its like your crazy-foodie-aunt-who-read-that-fancy-recipe-in-martha-stewart-and-tried-to-make-her-own-version-which-you-figured-would-be-scary-and-inedible-but-is-actually-kind-of-awesome-make-this-again-for-me-please?!. Yeah – let’s go with that.

Roasted Banana Pudding with Warm Carmelized, Buttered Bananas

Ingredients:

  • 4 ripe unpeeled bananas
  • 3.5 cups whole milk
  • 2/3 cup sugar
  • 1 large egg
  • 1/2 cup malted milk
  • 3 tbsp butter
  • 1.5 packages gelatin
  • 1 tbsp light brown sugar

Directions:

  1. In a 325 degree over, roast 3 of the bananas in their peels for 25 minutes (the peels will turn black – dont be alarmed).
  2. On medium heat, in a small saucepan heat milk and sugar until the sugar is thoroughly melted.
  3. Pour warm mixture into a bowl of the egg, slowly to temper it, then pour back into the saucepan.
  4. Add 2 tbsp butter and malted milk powder and stir until dissolved.
  5. Add roasted bananas and puree with stick blender (if you have it its the best tool for the job) or in a food processor.
  6. Pour into  to a clean bowl and add gelatin. Stir until gelatin is dissolved completely (no clumps!)
  7. Refrigerate for 3+ hours.
  8. TO SERVE: In a skillet on medium heat, brown 1 tbsp butter.
  9. Add brown sugar and sliced bananas and cook until tender.
  10. Pour over a scoopful of puddin’ and serve.

Thoughts?

The only issue with this challenge, other than me deleting my photos of it, was not stirring the gelatin into the mix enough, and getting these weird clumps of glutiness carlidge-y bleckt – just stir thoroughly and wisely. Otherwise, the roasty-toasty ‘nana flavor is delish, the malted milk powder gives the puddin’ a real richness, and the mix of cold dessert with warm topping is pretty spectacular. And if you’re REALLY feeling daring, add a scoopful of crunchy peanut butter on the side. It’s just.too.good.

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