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Sticky Toffee Banana Pudding

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.
Course Dessert
Cuisine British Inspired
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 small puddings
Calories 229 kcal
Author Barry C. Parsons

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.

Recipe 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.