Kentucky Derby Party: Banana Pudding

Below is a description of one of the many dishes I made for a Kentucky Derby-themed party last year. Go to the main post for details about the party, links to all the dishes I made, and a simple schedule to help you host your very own Derby party!
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Well folks, we've come to the end of my Kentucky Derby Party recap! For dessert I was deciding between a banana pudding recipe and some kind of pecan dessert (brown butter pecan pie bars anyone??) In the end I went with the banana pudding since I wouldn't have as many occasions to make this dessert.

Boy oh boy was this a banana pudding. Truly a dessert for banana lovers, as not only were there sliced bananas in the dessert, the pudding itself had roasted bananas in it. 

It was definitely a very large and very decadent dessert, so great for a big party! 

Banana Pudding, from Cooks Country (posted by The Faux Martha)

Notes: The dessert must be refrigerated for at least 8 hours, or up to 2 days. So make this trifle 1-2 days before your big event! I did not add whipped topping to my dessert but I will include that part of the recipe because I think some whipped cream would be a perfect compliment to the pudding. 

I don't have a trifle bowl, so I used a very large serving bowl instead. Less pretty? Sure. Less delicious? Absolutely not! You can also use this recipe to make individual-sized desserts. I made a few smaller gluten-free versions in milkshake glasses and they were adorable!

This recipe is super easy to modify to make gluten free, as the cookie is the only part of the recipe with gluten. I had a hard time finding gluten-free vanilla wafers at the store last minute (you can easily get them online) but found really delicious gluten-free graham crackers by Pamela's, which worked perfectly! 

Serves 12.

Ingredients

7 slightly under-ripe bananas (bright yellow, no brown spots), divided (3 roasted and 4 sliced)

1 ½ cups sugar, divided (½ cup + 1 cup)

8 large egg yolks

6 TBSP cornstarch

6 cups half and half (I couldn't bring myself to go all in, so I used 2 cups half and half and 4 cups whole milk)

½ tsp salt

3 TBSP unsalted butter

1 TBSP vanilla extract

3 TBSP lemon juice, divided (2 TBSP + 1 TBSP)

1 (12 oz) box of vanilla wafers (or gluten-free wafers or graham crackers)

Whipped topping

1 cup heavy cream

1 TBSP sugar

½ tsp vanilla extract

Directions

1. Roast bananas. Adjust oven rack to upper middle position and heat oven to 325°F. Place 3 unpeeled bananas on a baking sheet. Bake until skins are completely black, about 20 minutes. Set aside to cool for 5 minutes.
2. Make Pudding. While bananas are roasting, whisk ½ cup sugar, egg yolks, and cornstarch in medium bowl until smooth. 
3. Bring half and half, remaining 1 cup sugar, and salt to simmer over medium heat in large sauce pan. Temper the eggs by slowly whisking in ½ cup of the simmering half and half mixture into the yolk mixture. (Pour half and half mixture slowly and whisk constantly and quickly. You don’t want your yolks to curdle.) Repeat 1-2 times, slowly adding ½ cup simmering liquid to the yolks each time.
4. Whisking constantly, slowly add the tempered yolk mixture back into the saucepan with the simmering liquid. Cook, whisking constantly, until mixture is thick and large bubbles appear at surface, about 2 minutes. (Be careful with any sputtering bubbles.) Remove from heat and stir in butter and vanilla.
5. Process pudding. Add warm peeled roasted bananas and 2 TBSP lemon juice to food processor, and process until smooth. Add pudding to the food processor and process to combine (do not overmix or you can break down your pudding). 
6. Slightly cool pudding. Pour pudding into a large bowl. Place plastic wrap directly on surface of pudding. Refrigerate until slightly cool, about 45 minutes (longer if needed).
7. Assemble and chill. Cut remaining 4 bananas into ¼″ slices and toss in bowl with remaining 1 TBSP lemon juice. Spoon one quarter of pudding (~2 cups) into a 3-quart trifle dish and top with layer of cookies (flat side up), layer of sliced bananas, and another layer of cookies (flat side down). Repeat twice, ending with pudding. 
8. Place plastic wrap directly on surface of pudding and refrigerate until wafers have softened, at least 8 hours or up to 2 days. 
9. Top and serve. With electric mixer on medium speed, beat cream, sugar, and vanilla until stiff peaks form, about 2 minutes. Top banana pudding with whipped cream and serve immediately.