By Traeger Kitchen
Warm, syrupy, and slightly smoky brown sugar bananas, layered into creamy pudding and wafers, makes for a banana pudding like you've never had before.
|2 Cup||whole milk|
|4 Large||bananas, ripe but firm, sliced|
|1 Tablespoon||brown sugar|
|As Needed||whipped cream, for serving|
For the Pudding: Separate the yolks from 3 eggs and add remaining whole egg to yolks. Whisk until smooth.
4 Large eggs
In a saucepan, whisk together sugar, flour, milk and salt. Bring to a gentle boil then reduce heat to simmer.
1/2 Cup Sugar
3 Tablespoon flour
1/2 Teaspoon Salt
2 Cup whole milk
While whisking the eggs, scoop a bit of the hot milk mixture and slowly pour into the eggs. Once the eggs are warmed, add the egg mixture into the pan with the remaining milk. Cook over medium heat until thickened, about 8 to 10 minutes. Remove pudding from heat and add vanilla.
1/2 Teaspoon vanilla
When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes. Place a medium cast iron pan on the grill and warm while the grill preheats.
450 ˚F / 232 ˚C
Once the pan is hot, add butter and bananas and sauté until bananas are lightly browned. Note: Be careful not to take them too far or they will turn into mush and fall apart.
4 Large bananas, ripe but firm, sliced
2 Tablespoon butter
Once bananas are browned, sprinkle with brown sugar and stir, allowing sugar to melt. When sugar is melted, remove the cast iron from the heat and add whiskey. Return the pan to the grill and reduce liquid until syrupy and bananas are coated. This should only take a couple of minutes.
1 Tablespoon brown sugar
2 Tablespoon whiskey
To assemble, place a couple tablespoons of the pudding in the bottom of a mason jar, top with banana mixture and some of the Nilla Wafers. Repeat the layering process until the jar is filled.
20 Nilla Wafers
Finish with a dollop of whipped cream and serve. Enjoy!
As Needed whipped cream, for serving
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