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Feel like something sweet? Then this banana butterscotch pudding is the perfect comfort dessert. It combines the flavour of banana bread with the gooey goodness of butterscotch sauce.
Tip - To make this recipe egg free, you can replace the egg with a commercial egg replacer. I used the equivalent of two eggs’ worth of the replacer.
Ingredients
| 190 g | Gluten-free flour (Main) |
| 3 tsp | Gluten-free baking powder |
| 200 g | Firm banana, mashed (Main) |
| 1 large | Egg, beaten |
| 1 tsp | Vanilla essence |
| 125 ml | Milk |
| 100 g | Dairy-free spread, or butter, melted |
Butterscotch sauce
| 100 g | Lightly packed brown sugar |
| 1 Tbsp | Gluten-free cornflour |
| 2 cups | Boiling water |
| 3 Tbsp | Golden syrup |
| 1 Tbsp | Maple syrup |
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Directions
- Preheat oven to 180°C (350°F) bake function. Place the oven rack in the centre of the oven. Grease a 2-litre capacity ovenproof baking dish.
- Mix the flour and baking powder in a large mixing bowl. Add the banana, egg, vanilla essence, milk and dairy-free spread or butter, and mix until well combined. Spoon into the prepared dish.
- Combine the brown sugar and cornflour in a small bowl. Sprinkle evenly over the pudding mixture.
- In a medium-sized bowl, mix together the boiling water, golden syrup and maple syrup. Gently pour over the pudding (pour onto the back of a dessertspoon to disperse the liquid).
- Bake in the preheated oven for 30–40 minutes, until a skewer inserted into the centre of the pudding comes out clean and the top is golden brown. It's okay if the pudding is wobbly.
See more of Alana Scott's gluten-free recipes from "The Gut Friendly Cookbook"
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