Butterscotch Pudding & Caramelized Bananas Recipe

This Butterscotch Pudding & Caramelized Bananas recipe is a dreamy blend of creamy indulgence and caramelized sweetness. The velvety pudding, rich with deep butterscotch flavor, pairs perfectly with golden, tender bananas that melt in your mouth. Each bite offers a delightful contrast of smooth and slightly crisp textures, making it an irresistible treat for any occasion. Ready in just under an hour, it’s a dessert that feels luxurious yet surprisingly simple to create.

Warm, comforting, and utterly satisfying, this dessert is a celebration of decadent flavors and cozy moments. The caramelized bananas add a touch of smoky sweetness, while the pudding’s silky richness lingers on your palate. Whether you’re hosting a dinner party or treating yourself, this dish promises to impress with its effortless elegance and heavenly taste. It’s the kind of dessert that turns an ordinary evening into something truly special.

Ingredients for Butterscotch Pudding & Caramelized Bananas

• For the Butterscotch Pudding:
• 4 tablespoons (2oz/60g) butter
• 2/3 cup (180g) packed dark brown sugar
• ¾ teaspoon sea salt
• 2 tablespoons cornstarch
• 2 ½ cups (600ml/20floz) half and half (or use half milk/half cream)
• 2 large eggs
• 1 teaspoon vanilla extract
• For the Caramelized Bananas:
• 6 tablespoons (3oz/85g) butter
• 1/2 cup (3.5oz) packed light brown sugar
• 2 pinches ground cinnamon
• 1 pinch fine salt
• 3 ripe but firm bananas, peeled and sliced

Step-by-Step Instructions

1. Make the Butterscotch Pudding:
2. Melt the butter and dark brown sugar in a medium-sized saucepan over medium heat. Simmer for 3 minutes, stirring occasionally, to develop the butterscotch flavor.
3. Gradually pour in the half and half, whisking constantly to prevent the sugar from seizing. Continue whisking until the sugar dissolves completely.
4. In a separate bowl, whisk together the eggs and cornstarch. Slowly add 1 cup of the hot butterscotch mixture to the egg mixture, whisking continuously to temper the eggs.
5. Pour the tempered egg mixture back into the saucepan with the remaining butterscotch. Simmer over medium heat, whisking constantly, for 2-3 minutes until the pudding thickens and becomes silky. It will thicken further as it cools.
6. Remove from heat and stir in the vanilla extract and salt. Pour the pudding into 4-6 serving glasses or custard cups. Cover the surface with cling film to prevent a skin from forming. Chill in the refrigerator for at least 4 hours.
7. Prepare the Caramelized Bananas:
8. In a large frying pan, melt the butter, light brown sugar, cinnamon, and salt over medium-high heat. Simmer for 2-3 minutes to create a caramel sauce.
9. Add the banana slices in a single layer. Cook for 3 minutes until coated in caramel, then gently flip and cook for another 3 minutes.
10. Remove from heat and let cool slightly. Top the chilled butterscotch puddings with the caramelized bananas and serve. Enjoy as is or pair with homemade ice cream!

Perfect Pairings: Sauce and Topping Ideas

While the caramelized bananas are a star topping, you can also try drizzling a bit of chocolate ganache or whipped cream over the pudding for extra indulgence. For a nutty twist, sprinkle some chopped toasted pecans or almonds on top. If you’re feeling adventurous, a splash of bourbon or spiced rum in the pudding or over the bananas adds a warm, boozy kick.

Time-Saving Tips for Busy Cooks

To save time, prepare the pudding a day ahead and let it chill overnight—it’s even better the next day! For the caramelized bananas, slice them in advance and keep them in a bowl with a squeeze of lemon juice to prevent browning. When ready, simply toss them into the caramel for a quick finish. If you’re short on time, skip the bananas and serve the pudding with store-bought caramel sauce or fresh berries.

Storage and Reheating Made Easy

Store leftover pudding in an airtight container with cling film pressed directly onto the surface to prevent a skin from forming. It will keep in the fridge for up to 3 days. The caramelized bananas are best enjoyed fresh, but you can store them in a sealed container for up to 1 day. To reheat the pudding, gently warm it in a saucepan over low heat, stirring constantly to maintain its silky texture.

Recipe Variations to Try

For a dairy-free version, swap the half-and-half with coconut cream or almond milk. If you’re not a fan of bananas, try caramelized apples or pears instead. You can also experiment with different spices like nutmeg or cardamom in the pudding for a unique flavor twist. For a lighter option, use low-fat milk and skip the rum.

Equipment Guidance for Smooth Prep

A medium-sized saucepan with a heavy bottom is ideal for making the butterscotch pudding, as it distributes heat evenly and prevents burning. Use a whisk to ensure a lump-free texture, and a non-stick frying pan for the caramelized bananas to make flipping them easier. If you’re serving the pudding in individual glasses, consider using ramekins or mason jars for a charming presentation.

Butterscotch Pudding & Caramelized Bananas

Shaziya

This Butterscotch Pudding & Caramelized Bananas recipe is a dreamy blend of creamy indulgence and caramelized sweetness. The velvety pudding, rich with deep butterscotch flavor, pairs perfectly with golden, tender bananas that melt in your mouth.

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Servings 0

Ingredients

  

Butterscotch Pudding

• 4 tablespoons butter 2oz/60g
• 2/3 cup packed dark brown sugar 180g
• 3/4 teaspoon sea salt
• 2 tablespoons cornstarch
• 2 1/2 cups half and half 600ml/20floz (or use half milk/ half cream)
• 2 large eggs
• 1 teaspoon vanilla extract

Bananas Foster/Caramelized Bananas

• 6 tablespoons butter 3oz/85g
• 1/2 cup packed light brown sugar 3.5oz
• 2 pinches ground cinnamon
• 1 pinch fine salt
• 3 ripe but firm bananas peeled and sliced

Instructions

 

• Melt the butter and dark brown sugar in a medium-sized saucepan. When the sugar has dissolved simmer for 3 minutes over steady heat. This is an important step because you are creating your butterscotch flavor here.
• Now pour in the half and half to stop the butterscotch from cooking further. Whisk constantly as the sugar will seize and form one big blob. Don’t worry, keep whisking and the sugar will dissolve, trust me :).
• Next whisk your eggs and cornstarch together. Then add in a cup of the hot butterscotch mix over the the eggs. This method is called introduction- it is introducing one mix which is hot into a cold mix. You need to do this otherwise with could end up with lumps of cornstarch.
• Once mixed, add it straight back into the pot of butterscotch mix.
• Turn the heat up to simmer and continue to whisk the butterscotch pudding. You will see it thicken and become silky. Cook it for around 2-3 minutes. The mix does not cook really thick, but it does thicken when it goes cold so don’t worry about it not looking ‘stiff’
• Remove from heat and stir in the rum (if using), vanilla and salt.
• Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving. Lay cling film on the top of the pudding to prevent a skin forming.
• Before serving make the Caramelized Bananas
• Place the butter, sugar, cinnamon, and salt in a large frying pan over medium-high heat. Simmer for 2-3 minute over controlled heat to create a lovely caramel.
• Add the bananas,in a single layer. Cook until the bananas are coated with caramel, about 3 minutes. Turn them over gently and cook on the other side for 3 minutes.
• Take off the heat and allow to cool. Top your butterscotch puddings with your caramelized bananas and enjoy.
• Also you could have them over my no machine homemade ice cream 🙂

Keyword butterscotch, caramelized bananas, creamy pudding, dessert recipe, sweet indulgence

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