Banana Caramel Self Saucing Pudding
Indulge in the ultimate comfort dessert with this Banana Caramel Self-Saucing Pudding, a rich and gooey treat that’s as easy to make as it is to devour. Combining ripe bananas, warm cinnamon, and a luscious homemade caramel sauce, this pudding magically creates its own syrupy layer while baking. With a light, spongy top and a velvety caramel base, every bite is a perfect balance of sweetness and warmth. The recipe requires just 15 minutes of prep and bakes to golden perfection in under 40 minutes, making it an ideal dessert for cozy family dinners or last-minute gatherings. Serve it fresh from the oven with a scoop of vanilla ice cream or a dollop of whipped cream for an irresistible twist. Perfect for banana dessert lovers and fans of self-saucing puddings, this recipe will quickly become a go-to favorite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup brown sugar
- 2 medium ripe bananas, mashed
- 0.5 cup milk
- 0.25 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1.5 cups water
- 0.75 cup brown sugar (for sauce)
- 2 tablespoons unsalted butter (for sauce)
Instructions
Preheat your oven to 350°F (175°C). Grease a 2-quart (8x8 inch or similar) baking dish with butter or nonstick spray.
In a large mixing bowl, sift together the flour, baking powder, ground cinnamon, and salt. Stir in the brown sugar and make a well in the center.
In a medium bowl, mash the ripe bananas until smooth. Add the milk, melted butter, and vanilla extract, stirring until well combined.
Pour the wet banana mixture into the dry ingredients and gently fold until there are no lumps. Do not overmix.
Transfer the batter into the prepared baking dish and smooth out the surface with a spatula.
In a small saucepan over low heat, combine 1.5 cups of water, 0.75 cups of brown sugar, and 2 tablespoons of butter. Stir until the sugar has dissolved completely and the mixture is just warm. Do not boil.
Gently pour the caramel sauce over the back of a spoon onto the batter in the baking dish. This ensures it spreads evenly rather than disturbing the batter.
Bake in the preheated oven for 35-40 minutes, or until the pudding is firm on top and golden brown, with a bubbling caramel sauce underneath.
Remove from the oven and let the pudding sit for 5 minutes to settle. Serve warm with a drizzle of the caramel sauce from the bottom of the dish and a scoop of vanilla ice cream or whipped cream, if desired.
Nutrition Facts
Calories |
2434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 1620 mg | 70% | |
| Total Carbohydrate | 421.7 g | 153% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 252.2 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 443 mg | 34% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1563 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
