Banana Butterscotch Pudding
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.
Servings 8
Calories 418kcal
Ingredients
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.
Nutrition
Calories: 418kcal