Butterscotch banana and pecan pudding
Indulge in the rich, comforting flavors of this Butterscotch Banana and Pecan Pudding. Made with ripe bananas, crunchy pecans, sweet maple syrup, and a luscious butterscotch sauce, this dessert is perfect for any occasion. Easy to prepare with pantry staples like brown sugar, self-raising flour, and butter. Serve warm for a truly decadent treat!
- 04 Mar 2025
- Cook time 45 min
- Prep time 15 min
- 4 Servings
- 8 Ingredients
This delicious Butterscotch Banana and Pecan Pudding is a delightful treat that combines the sweetness of bananas and maple syrup with the rich, nutty flavor of pecans. Perfect for dessert or even as a special breakfast treat, this pudding is sure to satisfy your sweet tooth. Easy to prepare and bake, it's a great way to use up overripe bananas and enjoy a classic flavor combination.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Grease a baking dish or pudding dish and set aside.
- Peel and mash the bananas in a bowl using a fork until smooth. Set aside.
- Place the pecans in a dry skillet over medium heat. Toast for about 5 minutes, stirring frequently, until they are fragrant. Remove from heat and let cool.
- In a large mixing bowl, cream the butter and brown sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Mix in the mashed bananas and maple syrup until well combined.
- Gradually fold in the self-raising flour, mixing just until combined. Avoid over-mixing to keep the pudding tender.
- Stir in the milk until you achieve a smooth batter. Then fold in the toasted pecans until evenly distributed.
- Pour the batter into the prepared baking dish, smoothing the top with a spatula.
- Place the dish in the preheated oven and bake for about 45-50 minutes, or until a skewer inserted into the center of the pudding comes out clean.
- Remove the pudding from the oven and allow it to cool in the dish for 10 minutes before serving.
Tips:
- Make sure your bananas are ripe for maximum sweetness and flavor.
- Toast the pecans lightly before adding them to the batter to enhance their nutty flavor.
- Use room temperature butter to ensure it mixes well with the other ingredients.
- Don't overmix the batter once you add the flour to avoid a dense pudding.
- You can substitute the maple syrup with honey or any other syrup of your choice.
- For an added layer of flavor, consider adding a teaspoon of vanilla extract to the batter.
- If you prefer a more spiced flavor, add a pinch of cinnamon or nutmeg to the dry ingredients.
The Butterscotch Banana and Pecan Pudding is a heartwarming dessert that's perfect for any occasion. Its rich and moist texture, combined with the delightful flavors of butterscotch, bananas, and pecans, will leave everyone craving more. Enjoy it fresh out of the oven with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 870kcal | 44% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 100g | 30% |
| Fiber 5g | 13% |
| Sugar 70g | 68% |
| Fat | |
| Fat 50g | 56% |
| Saturated 16g | 52% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 270ug | 30% |
| Choline 120mg | 21% |
| Vitamin B1 0.38mg | 32% |
| Vitamin B2 0.19mg | 14% |
| Vitamin B3 1.44mg | 9% |
| Vitamin B6 0.25mg | 14% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.44ug | 18% |
| Vitamin C 8mg | 9% |
| Vitamin E 0.75mg | 5% |
| Vitamin K 3.25ug | 3% |
| Minerals | |
| Calcium, Ca 140mg | 10% |
| Copper, Cu 0.53mg | 59% |
| Iron, Fe 2.04mg | 19% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 230mg | 19% |
| Potassium, K 540mg | 16% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 66mg | 4% |
| Zinc, Zn 2.36mg | 21% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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