These baby puddings are an entertainer’s delight – they’re incredibly easy to whip up, plus who doesn’t love banana bread? This recipe pushes the simple banana bread up a notch with a marvellous banana butterscotch sauce. I think that the puddings will go great with some toasted walnuts and white chocolate ice cream. You can even try spreading some Nutella in the centre of freshly baked banana bread pudds, to give them an extra kick. I served them here with clotted cream, but that’s all I had at the time to serve them with 😀
Banana bread batter:
- 500 ml nutty wheat flour
- 250g pure butter, unsalted & room temperature
- 2 large eggs, room temperature
- 250 ml brown treacle sugar
- 250 ml buttermilk
- 125 ml full cream milk
- 2 tsp baking powder
- 1.5 tsp bicarbonate of soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger spice
- 1 tsp vanilla extract
- 3 ripe bananas
- 2-3 tbsp pure butter
- 125 ml double cream
- 250 ml sticky brown sugar
- 1 ripe banana, mashed into a pulp
- Splash of milk
- Preheat the oven to 180° C. Get started on your banana bread batter; cream the butter and sugar together. Add in the eggs and continue to beat until light and fluffy.
- In a separate bowl, sieve flour, baking powder, bicarb of soda and salt together. Mix in the cinnamon, nutmeg, ginger and sugar, until well combined with the flour.
- Mash up your 3 bananas. Now add the flour to the butter mixture, mixing thoroughly with the mashed bananas. Make sure that the flour has been mixed in properly. Slowly add half of the milk and buttermilk with the vanilla extract – mix well and then add the rest until it forms a nice cake batter with an almost dropping consistency.
- Spoon batter into greased muffin tins, filling them 2/3 high. Bake in the oven for 20-25 minutes.
- Remove from the oven when it’s ready, allow the banana breads to cool and then slice the round part of the ‘muffin tops’ off so that they are flat and level. Invert the banana breads so that they resemble baby puddings (just like in the pictures – you just turn them upside down).
- Prepare your butterscotch sauce; Heat a non-stick saucepan to 200°C (or medium-high heat). Melt the butter in the saucepan. Fry the banana mash with the butter for half a minute, and then add the sugar with the splash of milk. Allow the sugar to start ‘cooking’ or bubbling a little and pour in the double cream. Let this become nice and bubbly and thick. If you want to make the butterscotch a bit thinner, add another splash of milk or water. Let it bubble for ten minutes at least and remove from the stove. To serve, pour desired spoonfuls of banana butterscotch over warm banana bread puddings and eat with ice cream or cream. This will pair well with toasted nuts!