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!}
That looks positively delicious! I agree sweet ripe bananas make for the perfect desserts and this looks divine!
I love butterscotch.. this looks fabulous! I totally feel the same way about bananas I almost get excited when I’ve let them sit out on the counter too long. I put em in the freeze and they get even a little mooore ripe its great!
i ♥ butterscotch and this combo with bananas sounds totally up my alley!
I am trying to lose weight and looking at this is NOT helping
I just drooled at even the name of this!! The picture looks gorgeous and I can practically smell it! And there goes my diet..
I agree over ripen bananas are better when it comes to dessert! This looks easy enough for me to try out and bake something fun for the hubby. Thanks for a reminder of using bananas (cheap fruit but high nutrition!)
Hello from Turkey All foods look delicious and the photo
I have made this pudding and it is DELICIOUS! Yours looks prettier than Bill’s.
Sounds heavenly and really comforting – perfect for those cold and wet autumn nights! Thanks for sharing, Emily!
This looks really good! I’m going to have to make this!!!!!!!
Just made this, it’s sitting on the bench now waiting to be served. Smells and looks delicious! Can’t wait to try it
Hope you enjoy it! I love Bill’s recipes!
I made this today and think it’s might just be the best thing I’ve ever eaten. The only thing I would change is the name, it is really more of a pudding cake. Quite amazing regardless of what you call it!
Thanks Colleen for your feedback. When I made this, I thought the same but to pay my respect to the original recipe, I ended up keeping the name in honour of how delicious the pudding turned out to be!
I made this yesterday and it was my first banana butterscotch pudding ever! To me it was a really British dessert, especially with custard. Thanks for the recipe!