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.

Sticky Toffee Banana Pudding

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.

My original Sticky Toffee Pudding using a date base.

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. 😉

Sticky Toffee Banana Pudding

You might also like our Sticky Toffee Apple Cake recipe.

Sticky Toffee Apple Cake

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Yield: 18 small puddings

Sticky Toffee Banana Pudding

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Sticky Toffee Banana Pudding - a delicious take on a British classic dessert that also helps use those over ripe bananas on your counter top.

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Ingredients

• 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

For the Toffee Sauce

• ½ cup whipping cream
• ¼ cup butter
• ¼ cup firmly packed brown sugar
• 1 tbsp molasses
• 2 tbsp golden syrup
• 2 tsp vanilla extract

Instructions

1. Cream together the butter, brown sugar and vanilla extract.
2. Beat in the eggs, one at a time, beating well after each addition
3. Add in the molasses and golden syrup and beat well.
4. Sift together the flour and baking powder.
5. Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
6. Mix together the bananas and baking soda. Add this mixture immediately to the batter and mix until smooth.
7. 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

1. 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.

• 
  Wilton Gourmet Choice Muffin 12 Cup Standard
• 
  KitchenAid KHM512ER 5-Speed Hand Mixer, Empire Red
• 
  Rock Recipes: The Best Food From My Newfoundland Kitchen

Nutrition Information

Yield

18

Serving Size

18 small puddings
Amount 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.

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