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Banana and Macadamia Pudding with Coconut Butterscotch Sauce
4.9 from 147 votes

Banana and Macadamia Pudding with Coconut Butterscotch Sauce

This Banana and Macadamia Pudding features tender baked banana pieces folded into a soft batter enhanced with chopped macadamia nuts, yielding a moist texture with nutty accents. Paired with a creamy coconut butterscotch sauce made by melting butter, brown sugar, and coconut cream into a lightly caramelized topping, it adds richness and a tropical sweetness. The dessert is served with whipped cream and toasted shredded coconut for an added layer of texture and flavor, making it a comforting pudding with distinct banana and nutty elements.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 6 servings
Course: Dessert
Cuisine: International

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

    Cup of Yum
  1. Preheat oven to 160-170 degrees (320-340 fahrenheit)
  2. Butter 6-7 fluted ramekins (or muffin cups) thoroughly
  3. Slice 2 bananas into 2 cm pieces.
  4. Soften those bananas in saucepan with water, vanilla essence & brown sugar.
  5. Cream butter and sugar in large mixing bowl.
  6. Whisk in egg.
  7. Fold flour through slowly.
  8. Fold in softened bananas & macadamia.
  9. Slice the 3rd banana into slices on a 45 degree angle and place one slice into the bottom of each ramekin.
  10. Pour the mix on top of the slice into ramekins and fill just below full.
  11. Bake for 45 minutes.
  12. Let stand for 5 minutes before taking out.
For the Coconut Butterscotch Sauce
  1. Melt the butter over medium heat.
  2. 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.
  3. Stir in enough coconut cream until a light caramel colour or desired consistency is reached.
  4. Stir over low heat for 5 minutes.
Serving
  1. Place the puddings, upside down into individual bowls or deep plates, and ladle the warm Coconut Butterscotch Sauce over each pudding.

Notes