Butterscotch Banana Pudding
Indulge in the creamy decadence of Butterscotch Banana Pudding, a luscious dessert that combines the rich, buttery sweetness of homemade butterscotch with the natural sweetness of ripe bananas. This recipe starts with a silky butterscotch pudding base made from brown sugar, heavy cream, and a hint of vanilla for depth of flavor. Layers of fresh banana slices and crushed graham crackers or cookies add texture and complement the creamy pudding, while a dollop of whipped cream on top takes it to the next level of indulgence. Perfectly chilled and strikingly simple to assemble, this pudding is ideal for family gatherings or as an impressive treat for guests. With a quick prep time and an irresistible balance of flavors, this dessert is bound to become a new favorite for banana and butterscotch lovers alike!
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Recipe Information
Ingredients
- 1 cup Brown sugar
- 4 tablespoons Unsalted butter
- 2 cups Heavy cream
- 1 cup Whole milk
- 3 tablespoons Cornstarch
- 3 large Egg yolks
- 2 teaspoons Vanilla extract
- 3 medium Bananas
- 1 cup Whipped cream
- 1 cup Crushed graham crackers or cookies
Instructions
In a medium saucepan over medium heat, combine brown sugar and butter. Cook while stirring until the mixture melts and becomes bubbly, about 2-3 minutes.
Slowly stir in 1 cup of heavy cream. Continue cooking and stirring until the mixture thickens slightly, about 2-3 more minutes. Remove from heat and set aside to cool.
In a separate bowl, whisk together the remaining 1 cup heavy cream, whole milk, cornstarch, and egg yolks until smooth.
Gradually pour the egg mixture into the saucepan with the butterscotch base, whisking constantly.
Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil.
Remove the saucepan from the heat and stir in vanilla extract. Allow the pudding to cool slightly.
Peel and slice the bananas into thin rounds.
In serving glasses or a large trifle dish, layer the pudding, sliced bananas, and crushed graham crackers or cookies. Repeat these layers until the dish is filled, finishing with a layer of pudding on top.
Cover the dish with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours or until fully chilled.
Before serving, top the pudding with whipped cream and additional crushed graham crackers or cookies, if desired.
Nutrition Facts
Calories |
3440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.8 g | 313% | |
| Saturated Fat | 142.3 g | 712% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 1229 mg | 410% | |
| Sodium | 340 mg | 15% | |
| Total Carbohydrate | 262.6 g | 95% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 200.4 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 543 mg | 42% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1947 mg | 41% | |
*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.
