Butterscotch banana pudding
Butterscotch banana pudding combines rich butterscotch flavors with ripe bananas for a warm, comforting dessert. This easy recipe features a creamy texture made with Greek yogurt and whipped cream, perfect for any occasion.
Cook time 44 min
Prep time 45 min
Ingredients:
1 tbsp butter1/3 cup brown sugar
2 eggs
1 cup self-raising flour
1 tsp cinnamon
2 bananas
2/3 cup greek yogurt
1/2 cup heavy whipping cream
Butterscotch banana pudding is a delightful dessert that combines the rich, caramel flavors of butterscotch with the natural sweetness of bananas. This delicious treat can be perfect for a cozy night in or as a crowd-pleasing dessert for gatherings. With simple ingredients and straightforward steps, you can whip up this pudding in no time and enjoy a warm, comforting confection.
Instructions:
- In a medium-sized saucepan, melt the butter over medium heat.
- Once melted, add the brown sugar and stir until the mixture becomes smooth and the sugar has dissolved.
- Allow the mixture to cool slightly.
3. Mix Eggs:
- In a large bowl, lightly beat the eggs.
- Slowly add the cooled butter and sugar mixture to the eggs while whisking continuously to avoid cooking the eggs.
- In a separate bowl, sift together the self-raising flour and cinnamon.
- In another bowl, mash the bananas until smooth.
- Add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the mashed bananas.
- Stir in the Greek yogurt until fully incorporated.
- In a separate bowl, whip the heavy cream until it forms soft peaks.
- Carefully fold the whipped cream into the batter to ensure a light texture.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the pudding to cool slightly before serving.
- Optionally, top with a dollop of whipped cream or a sprinkle of cinnamon.
This butterscotch banana pudding will surely become a favorite in your dessert repertoire. The combination of brown sugar, bananas, and creamy texture creates a satisfying treat that’s hard to resist. It’s a delightful way to end a meal or satisfy a sweet craving. Enjoy the warm, comforting flavors with every spoonful!
Butterscotch banana pudding FAQ:
A standard 9x9 inch (or similar) baking dish works well for this recipe. If you prefer, you can use an 8x8 inch dish for a thicker pudding.
The pudding is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. This typically takes about 35-40 minutes at 350°F (175°C).
Yes, you can substitute Greek yogurt with sour cream or regular yogurt for a similar texture. However, the flavor may vary slightly.
Store leftovers in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold but may also be served slightly warmed.
You can substitute self-raising flour with all-purpose flour by adding 1 ½ teaspoons of baking powder and a pinch of salt for every cup of all-purpose flour used.
Cooking Tips:
- Ensure the bananas are ripe for maximum sweetness and flavor.
- You can blend the bananas for a smoother texture or mash them for a chunkier consistency, depending on your preference.
- Use room temperature eggs and butter for better mixing and a smoother batter.
- To avoid the pudding becoming too dense, be careful not to overmix the batter once you add the flour.
- Serve the pudding warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Stored in an airtight container, this pudding can last up to 3 days in the refrigerator.
Nutrition Facts
6 ServingsCalories 310kcal
Protein 8g
Carbohydrates 44g
Fiber 1.70g
Sugar 20g
Fat 13g
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