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. 😉
Like this Sticky Toffee Banana Pudding recipe?
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You might also like our Sticky Toffee Apple Cake recipe.
- ⅓ cup butter
- 1 cup firmly packed brown sugar
- 2 tsp vanilla extract
- 2 extra large eggs
- 3 tbsp molasses
- 2 tbsp golden syrup (or substitute dark corn syrup)
- 1⅔ cups all purpose flour
- 1½ tsp baking powder
- 2 cups pureed banana
- 1 tsp baking soda
- ½ cup whipping cream
- ¼ cup butter
- ¼ cup firmly packed brown sugar
- 1 tbsp molasses
- 2 tbsp golden syrup
- 2 tsp vanilla extract
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.
Bring all ingredients to a slow rolling boil for about 3-4 min before serving over the baked puddings.
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.
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