Banana Butterscotch Pudding

Baked Banana Butterscotch Pudding combines a banana cake with a rich brown sugar sauce and bakes it together for a warming dessert that is best served with scoops of vanilla ice cream. This is an ideal way to use up a brown banana in the fruit bowl where it's snacking days have passed it by.

Ingredients and substitutions for Banana Butterscotch Pudding

• Bananas: The best bananas are ones that have at least a few marks or are on the browner side. Meaning the sugars within have had time to really sweeten and the banana flavor will be nice and strong in that pudding. Or even better, frozen bananas that have had time to defrost - they mash much finer and lend a smoother flavor to the dish.
• Sugar: Superfine or caster sugar is best for the pudding thanks to it's superfine texture which dissolves easily and doesn't add any flavor beyond sweetness. Light brown sugar is used for the butterscotch sauce to help give it that intense flavor. It's not recommended to change to dark brown sugar as the bitterness might offset the overall dessert.
• Egg: As well as adding structure to our dish, the egg helps to bind everything together and helping the pudding rise, so is essential.
• Flour: Plain or all purpose flour adds a light texture to the bread and you’ll keep a light crumb by only mixing until combined.
• Milk: Whole milk helps add moisture to our pudding and gives it the light result without becoming stodgy. You could replace with creamy non dairy milk.
• Butter: The melted butter gives a complimentary flavor to the banana and adds great moisture.

See recipe card for quantities.

How to make Banana Butterscotch Pudding:

Step 1: Dry ingredients: Sift and stir the dry ingredients into a bowl and make a well in the center.

Step 2: Wet ingredients: Add the melted butter, banana, milk and extract and stir together to form a batter.

Step 3: Batter up: Pour into the baking dish.

Step 4: Sauce: Cook the sauce ingredients in a saucepan until boiling and the sugar has dissolved. Pour the sauce evenly the pudding over the back of a tablespoon.

Step 5: Bake: Bake until golden and the sauce is bubbling.

Step 6: Serve: This is best served warm, spooned into bowls and topped with pouring cream or scoops of ice cream.

More puddings you'll enjoy

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Lemon Surprise Pudding

Chocolate Self-Saucing Pudding

Banana Butterscotch Pudding

Sylvie Taylor

Warm fudgy banana pudding with a butterscotch sauce is a great way to use up those ripe bananas in the bowl and bake into a perfect dessert for cooler days.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert, Puddings

Servings 8

Calories 418 kcal

Ingredients

  

1x2x3x

Banana cake

• 267 grams / 1 ⅔ cups plain flour
• 6 grams / 1 ½ teaspoons baking powder
• 100 grams / ½ cup superfine/caster sugar
• ¼ teaspoon sea salt
• 90 grams / 3.17 ounces butter melted
• 155 grams / ⅔ cup milk
• 160 grams / 1 large banana mashed
• 55 grams / 1 large egg room temperature
• 1 teaspoon vanilla extract

Butterscotch sauce

• 220 grams / 1 cup light brown sugar
• 28 grams / 2 tablespoons cream
• 310 grams / 1 ¼ cups boiling water

Instructions

 

Banana cake

• Preheat the oven to 180°C/350F and grease a medium baking dish with a little butter.
• Sift the flour and baking powder into a bowl and add in the sugar and salt, stirring to combine. Make a well in the center.
• Add the milk, melted butter, vanilla extract, egg and mashed banana’s into the dry mixture.
• Stir until well combined and a smooth batter has formed.
• Pour the batter into your baking dish and set aside.

Butterscotch sauce

• Place the water, sugar and cream in a saucepan and heat on medium high.
• Cook until it has reached a rolling boil, and then simmer for approximately 5 minutes.
• Carefully pour the sauce over the pudding on top of the back of a tablespoon. (see note)
• Place in the oven and bake for approximately 55 minutes or until a skewer comes out clean.
• Spoon into a serving bowl, top with some pouring cream or scoops of ice cream.
• Dig in!

Notes

• Bananas: The best bananas are ones that are medium to large and have turned ripe and have at least a few marks or are on the browner side meaning the sugars within have had time to really sweeten meaning the banana flavor will be nice and strong in that bread. Or even better, frozen bananas that have had time to defrost - they mash much finer and lend a smoother flavor to the bread overall.
• Pouring the sauce over your pudding: The best way to pour a hot sauce over your pudding is to slowly and carefully hold the back of a spoon 2 inches over the pudding and pour over the spoon. This ensures it covers the cake nice and evenly with a steady stream without creating any holes into the uncooked batter.
• Baking dish: The size of the baking dish used here was 30 x 19.5 centimeters or 12 x 7.75 inches. Any medium sized baking dish will work a charm here.

Adapted from Bill Granger's Simply Bill Book

Nutrition

Calories: 418kcal

Keyword pudding, winter dish

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