Butterscotch banana and pecan pudding
This Butterscotch Banana and Pecan Pudding blends the sweetness of ripe bananas with rich maple syrup and toasted pecans. Easy to prepare, it’s a delightful dessert or a sweet breakfast option that brings classic flavours together.
Cook time 45 min
Prep time 15 min
Ingredients:
2 bananas1 cup pecans
1/3 cup maple syrup
1/2 cup butter
1 cup brown sugar
2 eggs
1 cup self-raising flour
1/2 cup milk (1% fat)
This delicious Butterscotch Banana and Pecan Pudding is a delightful treat that combines the sweetness of bananas and maple syrup with the rich, nutty flavor of pecans. Perfect for dessert or even as a special breakfast treat, this pudding is sure to satisfy your sweet tooth. Easy to prepare and bake, it's a great way to use up overripe bananas and enjoy a classic flavor combination.
Instructions:
- Preheat your oven to 350°F (175°C). Grease a baking dish or pudding dish and set aside.
- Peel and mash the bananas in a bowl using a fork until smooth. Set aside.
- Place the pecans in a dry skillet over medium heat. Toast for about 5 minutes, stirring frequently, until they are fragrant. Remove from heat and let cool.
- In a large mixing bowl, cream the butter and brown sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Mix in the mashed bananas and maple syrup until well combined.
- Gradually fold in the self-raising flour, mixing just until combined. Avoid over-mixing to keep the pudding tender.
- Stir in the milk until you achieve a smooth batter. Then fold in the toasted pecans until evenly distributed.
- Pour the batter into the prepared baking dish, smoothing the top with a spatula.
- Place the dish in the preheated oven and bake for about 45-50 minutes, or until a skewer inserted into the center of the pudding comes out clean.
- Remove the pudding from the oven and allow it to cool in the dish for 10 minutes before serving.
The Butterscotch Banana and Pecan Pudding is a heartwarming dessert that's perfect for any occasion. Its rich and moist texture, combined with the delightful flavors of butterscotch, bananas, and pecans, will leave everyone craving more. Enjoy it fresh out of the oven with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.
Butterscotch banana and pecan pudding FAQ:
Bake the Butterscotch Banana and Pecan Pudding in a preheated oven at 350°F (175°C) for about 45-50 minutes. Check for doneness by inserting a skewer into the center; it should come out clean.
Yes, you can substitute pecans with walnuts, almonds, or hazelnuts if desired. Just ensure that the nuts are toasted for enhanced flavor.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave before serving.
You can substitute maple syrup with honey or agave syrup, though these alternatives may slightly alter the flavor of the pudding.
A medium-sized baking dish or pudding dish works well. A 9x9 inch square baking dish or a similar size will accommodate the batter perfectly.
Cooking Tips:
- Make sure your bananas are ripe for maximum sweetness and flavor.
- Toast the pecans lightly before adding them to the batter to enhance their nutty flavor.
- Use room temperature butter to ensure it mixes well with the other ingredients.
- Don't overmix the batter once you add the flour to avoid a dense pudding.
- You can substitute the maple syrup with honey or any other syrup of your choice.
- For an added layer of flavor, consider adding a teaspoon of vanilla extract to the batter.
- If you prefer a more spiced flavor, add a pinch of cinnamon or nutmeg to the dry ingredients.
Nutrition Facts
4 ServingsCalories 870kcal
Protein 12g
Carbohydrates 100g
Fiber 5g
Sugar 70g
Fat 50g
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