Banana and Macadamia Pudding with Coconut Butterscotch Sauce
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6 servings
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Course
Dessert
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Cuisine
International
Banana and Macadamia Pudding with Coconut Butterscotch Sauce
Description
The Banana and Macadamia Pudding combines ripe bananas softened with vanilla, brown sugar, and water into a creamed butter and sugar batter, folded with self-raising flour and roughly chopped macadamia nuts. Baking the mix in ramekins lined with banana slices creates a tender, moist pudding with nutty crunch and natural fruit sweetness. The macadamias introduce a subtle buttery flavor and texture contrast to soften the pudding's crumb.
The accompanying coconut butterscotch sauce is prepared by melting butter with gradual additions of brown sugar until a thick, slightly sludgy consistency forms, then stirred with coconut cream over low heat until it reaches a smooth caramel hue. This sauce adds creamy, tropical sweetness and buttery richness that complements the bananas and nuts well.
Served warm or at room temperature, the pudding is finished with a dollop of cream—whipped or thick—and toasted shredded coconut for crunch and a nutty coconut flavor. This dessert blends soft fruit, nut textures, and a luscious sauce, suitable as a comforting after-dinner treat or special occasion dessert.
Ingredients
- 3 banana
- 1/8 cup brown sugar
- 1/4 cup water
- 1 teaspoon vanilla essence
- 100 grams butter unsalted, at the room temperature
- 1/2 cup caster sugar
- 1 egg
- 1 cup self-raising flour
- 1/5 cup macadamia nut roughly chopped 30g, pieces
COCONUT BUTTERSCOTCH SAUCE
- 1/4 cup butter unsalted 60 g
- brown sugar
- 2 tins coconut cream
SERVICE
- 1 cup cream or thick whipped cream, double
- coconut toasted, shredded
Instructions
- Preheat oven to 160-170 degrees (320-340 fahrenheit)
- Butter 6-7 fluted ramekins (or muffin cups) thoroughly
- Slice 2 bananas into 2 cm pieces.
- Soften those bananas in saucepan with water, vanilla essence & brown sugar.
- Cream butter and sugar in large mixing bowl.
- Whisk in egg.
- Fold flour through slowly.
- Fold in softened bananas & macadamia.
- Slice the 3rd banana into slices on a 45 degree angle and place one slice into the bottom of each ramekin.
- Pour the mix on top of the slice into ramekins and fill just below full.
- Bake for 45 minutes.
- Let stand for 5 minutes before taking out.
For the Coconut Butterscotch Sauce
- Melt the butter over medium heat.
- Lower heat and stir in 1 tbsp brown sugar at a time. Stir in as much brown sugar as it takes to absorb all the liquid butter, should be slightly sludgy but not wet.
- Stir in enough coconut cream until a light caramel colour or desired consistency is reached.
- Stir over low heat for 5 minutes.
Serving
- Place the puddings, upside down into individual bowls or deep plates, and ladle the warm Coconut Butterscotch Sauce over each pudding.
Notes
User Reviews
Overall Rating
4.9
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