Butterscotch banana pudding

Butterscotch banana pudding combines rich butterscotch flavors with ripe bananas for a warm, comforting dessert. This easy recipe features a creamy texture made with Greek yogurt and whipped cream, perfect for any occasion.

12 Jan 2026
Cook time 44 min
Prep time 45 min

Ingredients:

1 tbsp butter
1/3 cup brown sugar
2 eggs
1 cup self-raising flour
1 tsp cinnamon
2 bananas
2/3 cup greek yogurt
1/2 cup heavy whipping cream

Butterscotch banana pudding is a delightful dessert that combines the rich, caramel flavors of butterscotch with the natural sweetness of bananas. This delicious treat can be perfect for a cozy night in or as a crowd-pleasing dessert for gatherings. With simple ingredients and straightforward steps, you can whip up this pudding in no time and enjoy a warm, comforting confection.

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper.

2. Prepare Wet Ingredients:
- In a medium-sized saucepan, melt the butter over medium heat.
- Once melted, add the brown sugar and stir until the mixture becomes smooth and the sugar has dissolved.
- Allow the mixture to cool slightly.

3. Mix Eggs:
- In a large bowl, lightly beat the eggs.
- Slowly add the cooled butter and sugar mixture to the eggs while whisking continuously to avoid cooking the eggs.

4. Combine Dry Ingredients:
- In a separate bowl, sift together the self-raising flour and cinnamon.

5. Mash Bananas:
- In another bowl, mash the bananas until smooth.

6. Combine All Ingredients:
- Add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the mashed bananas.
- Stir in the Greek yogurt until fully incorporated.

7. Prepare Whipping Cream:
- In a separate bowl, whip the heavy cream until it forms soft peaks.
- Carefully fold the whipped cream into the batter to ensure a light texture.

8. Bake:
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool and Serve:
- Allow the pudding to cool slightly before serving.
- Optionally, top with a dollop of whipped cream or a sprinkle of cinnamon.

This butterscotch banana pudding will surely become a favorite in your dessert repertoire. The combination of brown sugar, bananas, and creamy texture creates a satisfying treat that’s hard to resist. It’s a delightful way to end a meal or satisfy a sweet craving. Enjoy the warm, comforting flavors with every spoonful!

Butterscotch banana pudding FAQ:

What size baking dish should I use for butterscotch banana pudding?

A standard 9x9 inch (or similar) baking dish works well for this recipe. If you prefer, you can use an 8x8 inch dish for a thicker pudding.

How do I know when the banana pudding is done baking?

The pudding is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. This typically takes about 35-40 minutes at 350°F (175°C).

Can I substitute Greek yogurt with another ingredient?

Yes, you can substitute Greek yogurt with sour cream or regular yogurt for a similar texture. However, the flavor may vary slightly.

How should I store leftover butterscotch banana pudding?

Store leftovers in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold but may also be served slightly warmed.

What can I use if I don’t have self-raising flour?

You can substitute self-raising flour with all-purpose flour by adding 1 ½ teaspoons of baking powder and a pinch of salt for every cup of all-purpose flour used.

Tips:

- Ensure the bananas are ripe for maximum sweetness and flavor.

- You can blend the bananas for a smoother texture or mash them for a chunkier consistency, depending on your preference.

- Use room temperature eggs and butter for better mixing and a smoother batter.

- To avoid the pudding becoming too dense, be careful not to overmix the batter once you add the flour.

- Serve the pudding warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

- Stored in an airtight container, this pudding can last up to 3 days in the refrigerator.

Nutrition per serving

6 Servings
Calories 310kcal
Protein 8g
Carbohydrates 44g
Fiber 1.70g
Sugar 20g
Fat 13g

Butterscotch banana pudding