Sticky Toffee Banana Pudding
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Sticky Toffee Banana Pudding. A delicious take on a British classic dessert that also helps use those over ripe bananas on your counter top.
Do you always have over ripe bananas sitting on your counter top? Are they waiting to be transformed into something to show you didn't waste your money in the first place by buying them?
This is a constant reality at our house for sure and most get made into endless loaves of banana bread and banana muffins.
Yesterday, with a big bunch of brown speckled bananas begging to be used up, I tried this idea for a twist on our very popular Sticky Toffee Pudding recipe.
I substituted mashed bananas for the pureed cooked dates. It was a big success to say the least and the 8 teenagers that showed up for lunch made short work of them.
For a fancier presentation idea, I made some of these in mini silicone muffin pans which worked particularly well. The puddings are so easy to remove from the silicone pans.
I plated three of them on a single serving plate which you might think is a little bit of a large portion...but then again, you haven't tried them yet. 😉
You might also like our Sticky Toffee Apple Cake recipe.
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Sticky Toffee Banana Pudding
Sticky Toffee Banana Pudding - a delicious take on a British classic dessert that also helps use those over ripe bananas on your counter top.
Ingredients
- ⅓ cup butter
- 1 cup firmly packed brown sugar
- 2 teaspoon vanilla extract
- 2 extra large eggs
- 3 tablespoon molasses
- 2 tablespoon golden syrup, (or substitute dark corn syrup)
- 1⅔ cups all purpose flour
- 1½ teaspoon baking powder
- 2 cups pureed banana
- 1 teaspoon baking soda
For the Toffee Sauce
- ½ cup whipping cream
- ¼ cup butter
- ¼ cup firmly packed brown sugar
- 1 tablespoon molasses
- 2 tablespoon golden syrup
- 2 teaspoon vanilla extract
Instructions
- Cream together the butter, brown sugar and vanilla extract.
- Beat in the eggs, one at a time, beating well after each addition
- Add in the molasses and golden syrup and beat well.
- Sift together the flour and baking powder.
- Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
- Mix together the bananas and baking soda. Add this mixture immediately to the batter and mix until smooth.
- Pour batter into well greased and floured muffin tins and bake for about 18 - 20 minutes at 350 degrees F until the center is just firm. Serve warm with Toffee Sauce.
To make the Toffee Sauce
- Bring all ingredients to a slow rolling boil for about 3-4 min before serving over the baked puddings.
Notes
Makes about 18 little puddings when baked in muffin tins. These also freeze quite well and can be thawed and reheated in the microwave before serving.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
18Serving Size
18 small puddingsAmount Per Serving Calories 219Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 44mgSodium 176mgCarbohydrates 33gFiber 1gSugar 20gProtein 2g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Awww man! These little babies are so delightful. I'm never had sticky pudding. I think it's high time I do. Will be saving this recipe to use later down the line! Yum.
Brilliant. It's like you've combined two of my favourite desserts into one fantabulous dish. Forget three cakes being one serving... I'm pretty sure I'd just eat the whole batch on my own. 🙂
Love the photo of the caramel being poured overtop, BTW. What a great capture!
I am thinking of making this dessert this weekend. I would prefer to make one large cake rather than the individual ramekins. Has anyone tried this? I wonder how long it would take to cook and if the results would be as tasty? Thx
People tell me they have done it. Just make sure the middle is set. use the toothpick test.
wow every one Loved it. great recipe
Can you use corn syrup or maple syrup ? I have never seen golden syrup in the grocery store?
Is golden syrup the same as maple syrup?
Made this to use up ripened bananas (note to self, husband cannot go shopping alone at Costco post Covid). This was a delicious dessert for Sunday dinner. Extras are in the freezer for use another time. Thank you for another great recipe.
I love this recipe! It is easy and sinfully good. Easy to serve to a crowd and everyone loves it. It also freezes nicely if you don't have 18 people!