Who Else Wants Banana Butterscotch Pudding?

The minute I came across this recipe, I knew immediately that I had to make it.  Bananas, butterscotch and bread pudding?  Sign me up!  This can all be prepared by hand, which makes it an easy dessert for those who aren’t blessed with mixers. 

I love desserts that have a heavy banana flavor, so I used two bananas instead of one.  The banana bread pudding was excellent, but next time I plan on doubling the topping to have a gooier bread pudding.      

I certainly won’t be able to top the instructional video from Rachel Allen.

Banana Butterscotch Pudding

Adapted from Rachel Allen

Ingredients:
For the Pudding

• 1 cup (4 oz) all-purpose flour
• 1 tbsp baking powder
• 1/2 cup (4 oz) superfine sugar
• 1 egg, beaten
• 2 bananas, mashed
• 1 cup milk
• 1 tsp vanilla extract
• 6 tbsp (3/4 stick) Kerrygold Butter, melted

For the Topping

• 1/2 cup (4 oz) light brown sugar
• 2 tbsp corn syrup
• 2/3 cup boiling water

To Serve

Softly whipped cream or vanilla ice cream (optional)

Directions:

Preheat the oven 350°F.  Sift the flour and baking powder into a bowl. Add the sugar. Mix together the beaten egg, mashed bananas, milk, vanilla extract and melted butter.  Pour mixture into the dry ingredients and stir until combined.  Pour this wet dough into a 9-inch pie dish and place the dish on a baking sheet.

To make the topping, put the brown sugar, corn syrup and boiling water in a saucepan.  Bring to the boil and then drizzle over the pudding.  Bake for 30–40 minutes, or until it feels slightly firm in the center.  Serve immediately with softly whipped cream or vanilla ice cream.