Roasted Banana Pudding

If anyone reading this blog remembers my Enesco days and our periodic trips to DQ for blizzards, will recall that my favorite was the banana pudding blizzard.  I somehow thought that I could get my fruit serving and a my dairy serving in for the day and the calories wouldn't matter.  Hahahahaha!  Here is a banana pudding that won't immediately go to my hips!

5 ripe unpeeled medium bananas
2 C. 2% reduced fat milk
2/3 C. sugar, divided
2 tbsp cornstarch
1/4 tsp. salt
2 large eggs
1 tbsp. butter
2 tsp vanilla
1 12oz. container frozen fat free whipped topping, thawed and divided
45 vanilla wafers, divided

Preheat oven to 350 degrees.

Place bananas on a jelly roll pan covered with parchment paper.  Bake at 350 degrees for 20 minutes.  Remove 3 bananas, cool completely.  Peel and cut into 1/2 inch thick slices.  Bake the remaining 2 bananas at 350 degrees for an additional 20 minutes.  Carefully peel and place the 2 bananas in a small bowl and mash with a fork until smooth.

Combine mile and 1/3 C. sugar in a saucepan over medium high heat.  Bring to a simmer; do not boil.

Combine remaining sugar, cornstarch, salt and eggs in a medium bowl; stir well with a whisk.  Gradually add hot milk mixture 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 melts.  Place pan in a large ice filled bowl for 15 minutes or until mixture comes to room temperature, stirring occasionally.  Fold half of whipped topping into pudding.

Spread 1 C. custard evenly over bottom of a 11x7 inch baking dish.  Top with 20 vanilla wafers and half of the banana slices.  Spoon half of remaining custard over banana.  Repeat proceducre with 20 wafers, banana slices and custard.  Spread remaining half of whipped topping evenly over the top.  Crush remaining 5 wafers; sprinkle over the top.  Refrigerate for 1 hour or until chilled.

Serving size about 2/3 of a cup.