If there is one dessert that truly feels like a warm hug on a plate, it has to be this Butterscotch Pudding with Roasted Banana Whipped Cream Recipe. Silky smooth butterscotch pudding paired with luxuriously roasted banana whipped cream creates a heavenly union of flavors and textures that will keep you coming back for more. This dessert is both nostalgic and refreshingly creative, perfect for cozy nights in or impressing guests with a sweet, comforting finish to any meal.
Ingredients You’ll Need
This recipe shines because of its simple, yet thoughtfully chosen ingredients. Each element contributes a special touch: the deep molasses notes from dark brown sugar, the creamy richness from whole milk and heavy cream, and the fresh sweetness of ripe bananas all come together to create a scrumptious balance.
- Dark brown sugar (3/4 cup packed): Adds a rich, caramel-like depth to the butterscotch base.
- Kosher or flaky sea salt (½ teaspoon): Enhances the sweetness and balances flavors.
- Cornstarch (2 tablespoons plus 1 teaspoon): Thickens the pudding for that luscious, silky consistency.
- Whole milk (1 & 1/2 cups): Provides creamy body and smoothness to the pudding.
- Heavy cream (½ cup): Intensifies richness and creates a velvety texture.
- Unsalted butter (2 tablespoons + 4 tablespoons for bananas): Boosts flavor with a hint of indulgence and helps caramelize the bananas.
- Pure vanilla extract (1 teaspoon): Offers a warm aromatic note that rounds out the pudding.
- Ripe bananas (4 pieces, cut into 1-inch chunks): The star for the roasted banana whipped cream topping.
- Dark brown sugar (¼ cup for bananas): Creates that perfect caramel coating during roasting.
- Softly whipped cream (2 cups): Fluffy, light base to carry the roasted banana puree and add creamy contrast.
How to Make Butterscotch Pudding with Roasted Banana Whipped Cream Recipe
Step 1: Prepare the Butterscotch Pudding
Start by whisking together the brown sugar, cornstarch, and salt in a medium saucepan. Slowly mix in the milk and cream until everything is smooth. Set your pan over medium heat and bring this to a gentle boil while whisking constantly. Once boiling, keep whisking for one full minute to activate the thickening magic of the cornstarch. This step is key for a perfectly silky pudding texture. Remove from heat and stir in the butter and vanilla extract for a rich, aromatic finish that’ll make your kitchen smell incredible.
Step 2: Chill the Pudding Properly
Pour the hot pudding into a bowl or airtight container and immediately cover the surface with wax paper or plastic wrap. This little trick prevents that annoying pudding skin from forming, which can lead to lumps when you stir it back in. Pop it in the fridge for at least an hour and a half to let those flavors meld and the pudding firm up to creamy perfection.
Step 3: Roast the Bananas for the Whipped Cream
While the pudding chills, heat butter and brown sugar in a large saucepan over medium-high heat. Stir continuously so the sugar melts evenly without burning. Once it becomes a smooth caramel mixture, add the banana chunks and cook for about one minute. Your goal is a light caramelization that enhances the bananas’ natural sweetness while keeping a slight bite. Turn gently to coat all sides, then take the pan off the heat and let the bananas cool.
Step 4: Blend the Roasted Banana Puree into Whipped Cream
Once the bananas have cooled, blend about one quarter of them along with their caramel sauce in a food processor until smooth. Fold this luscious puree carefully into the whipped cream, giving you a beautifully flavored and light-tasting whipped topping. Taste as you go; if you want a punchier banana flavor, puree a bit more and fold it in until just right.
Step 5: Assemble and Serve
To serve your masterpiece, dollop generous spoonfuls of the roasted banana whipped cream over the chilled butterscotch pudding and scatter the remaining caramelized bananas on top. Each spoonful will delight your taste buds with the perfect blend of creamy pudding and sweet, silky banana cream.
How to Serve Butterscotch Pudding with Roasted Banana Whipped Cream Recipe
Garnishes
Sprinkle a pinch of flaky sea salt or a few toasted pecans on top to add a wonderful texture contrast and a subtle salty crunch that pairs beautifully with the sweetness of the pudding and cream. A few shavings of dark chocolate also elevate the presentation and depth of flavor.
Side Dishes
This Butterscotch Pudding with Roasted Banana Whipped Cream Recipe stands well on its own but pairs delightfully with a simple espresso or a scoop of vanilla bean ice cream alongside for those who want an extra creamy indulgence. A strong cup of black tea also complements the sweet richness nicely.
Creative Ways to Present
Serve this dessert in elegant glass jars or parfait cups layered with crushed graham crackers or biscotti crumbs for added crunch and visual appeal. You can also pipe the whipped cream atop using a star tip for a touch of fanciness that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover butterscotch pudding and roasted banana whipped cream covered tightly in the fridge for up to 3 days. The flavors actually deepen over time, making it perfect for preparing in advance of special dinners.
Freezing
We don’t recommend freezing the assembled pudding with whipped cream as the texture can suffer. However, the pudding alone can be frozen in an airtight container for about one month. Thaw it slowly in the fridge overnight before serving, and whip fresh banana cream to pair afterward.
Reheating
If you want to enjoy the pudding warm, reheat gently in a saucepan over low heat, stirring frequently until just heated through. Avoid microwaving the pudding with the whipped cream topping, as this will cause separation and loss of texture.
FAQs
Can I use regular sugar instead of dark brown sugar?
While you can substitute with regular granulated sugar, the rich molasses flavor of dark brown sugar is essential to that classic butterscotch taste, so I highly recommend sticking with the brown sugar for the best results.
What if I don’t have cornstarch? Can I use something else?
Cornstarch is key for thickening this pudding quickly to that perfect smooth texture. You might use arrowroot powder as an alternative, but keep quantities the same and watch the cooking time closely.
How ripe should the bananas be for roasting?
Use ripe bananas with some speckles on the peel—they should be sweet but still firm enough to hold their shape when caramelized. Overripe bananas tend to get too mushy when cooked.
Can I make the roasted banana whipped cream without a food processor?
Yes, you can mash the roasted bananas well with a fork and gently fold the mixture into softly whipped cream. It won’t be quite as smooth but will still be delicious and full of banana flavor.
Is this recipe suitable for lactose-intolerant people?
This dessert is rich in dairy products, so not ideal for those who are lactose intolerant without substitutions. You could experiment with lactose-free milk and cream alternatives, but the texture and flavor might change.
Final Thoughts
I can’t recommend this Butterscotch Pudding with Roasted Banana Whipped Cream Recipe enough. It’s one of those desserts that feels both indulgent and comforting, taking simple ingredients to an extraordinary level. Whether you whip it up for a cozy night or as a show-stopping treat for guests, it’s sure to earn a permanent spot in your dessert rotation. Give it a try and prepare to be amazed by the creamy, caramelized magic in every bite.
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Butterscotch Pudding with Roasted Banana Whipped Cream Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 17 minutes (including chilling time)
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
A decadent butterscotch pudding topped with roasted banana whipped cream, combining rich caramel flavors with the natural sweetness of bananas for a comforting and elegant dessert.
Ingredients
Pudding:
- 3/4 cup dark brown sugar (packed)
- 1/2 teaspoon kosher or flaky sea salt
- 2 tablespoons cornstarch (plus 1 teaspoon for later use)
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
Roasted Bananas:
- 4 ripe bananas (cut into 1 inch pieces)
- 4 tablespoons butter (half stick)
- 1/4 cup dark brown sugar
Whipped Cream:
- 2 cups softly whipped cream (1 cup heavy cream if whipping fresh)
Instructions
- Prepare the pudding: In a medium saucepan, whisk together the brown sugar, cornstarch, and salt. Gradually whisk in the milk and cream. Heat over medium heat, whisking frequently until it comes to a boil. Once boiling, continue whisking constantly for one full minute. Remove from heat, then stir in butter and vanilla extract until smooth.
- Chill the pudding: Transfer pudding to a bowl or container. Cover the surface directly with wax paper or plastic wrap to prevent a skin from forming. Refrigerate for at least 1 1/2 hours until set and chilled.
- Roast the bananas: In a large saucepan over medium-high heat, melt the butter and add the brown sugar, stirring continuously to prevent burning. Once the mixture is melted and combined, add banana pieces and cook for about one minute, gently turning them so each side caramelizes but the bananas retain some firmness. Remove from heat and let cool.
- Make the roasted banana whipped cream: Once bananas have cooled, place approximately one quarter of the bananas along with some of the caramel sauce into a food processor or blender and puree until smooth. Fold this puree gently into the whipped cream. Taste and add more pureed bananas for a stronger banana flavor if desired.
- Assemble and serve: Spoon the chilled butterscotch pudding into serving dishes and top with the roasted banana whipped cream and a few pieces of the roasted bananas for garnish. Serve immediately for best texture.
Notes
- Covering the pudding surface while chilling prevents skin formation and ensures a smooth texture.
- Do not overcook bananas during roasting to maintain slight firmness and texture.
- Use ripe bananas for optimal sweetness and flavor in the whipped cream.
- You can whip the cream fresh if preferred, using 1 cup heavy cream to make 2 cups softly whipped cream.
