Overripe bananas can only mean one thing – DESSERT.

Maybe it’s psychological, but am I the only person here who thinks overripe bananas make better dessert than the ones that are just ripe?  Not only the ease of mashing the overripe ones, I think they are also a lot sweeter – definitely a welcoming factor to a dessert.

It is quite common to have some heavily freckled and very-soft-to-touch bananas towards the end of the week.  This could mean pancakes or banana bread for the weekend which honestly, doesn’t sound like a bad thing. But having rotating between pancakes and bread for the past few weekends, I thought why not try something different.

This pudding recipe was added to my browser’s favourite list for quite a while and since the ingredients required are quite similar to the pancake ingredients, it can certainly put up with my spontaneous change of heart about my usual breakfast options.

Banana Butterscotch Pudding

(adapted from bills food found here)

Ingredients:

125g (4.4 oz) plain flour
a pinch of salt
115g (4 oz) caster sugar
3 tsps baking powder
1 banana, mashed
250ml (1 cup) milk
85g (3 oz) unsalted butter, melted
1 egg, lightly beaten
1 tsp vanilla extract
vanilla ice cream to serve

Topping Ingredients:

140 g  (5 oz)soft brown sugar
¼ cup golden syrup (Emily’s note: I’ve used maple syrup)
250 ml (1 cup) boiling water

Method:

1. Preheat the oven to 180°C (350°F/Gas 4).
2. Add the banana, milk, butter, egg and vanilla extract and whisk together until well combined.
3. Sift in the flour, salt, sugar, baking and powder into the banana mixture (in step 2).
4. Pour into a greased 2.5 L baking dish. Set aside. Proceed to make the topping.

Topping Method:

1. To make the topping, place the brown sugar, golden syrup and water in a small pot and bring to a boil. (Emily’s note: Since I’ve used maple syrup, the consistency is a bit more watery than golden syrup, so I let the mixture cook a little more until it slightly thickens or perhaps you can just add a bit less water that it’s specified.)
2. Pour the boiling mixture carefully over the pudding, then bake for 30 – 40 minutes or until cooked through when tested with a skewer.
3. Serve with vanilla ice cream.

{Enjoy!}