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Recipe Detail Page
Sticky Banana Pudding with Whisky Toffee Sauce
Autumn 2021
When choosing bananas for this decadent dessert, err on the side of not-quite-ripe for the ones that top the pudding—it’ll make browning them a breeze. For the batter, use bananas that are as overripe as possible to provide the most depth and intensity of flavour.
Serves 6 to 8
2 tbsp + 3/4 cup (30 mL + 175 mL) unsalted butter, at room temperature, divided
2 just-ripe bananas, peeled and sliced lengthwise in half
1 1/2 cups (375 mL) all-purpose flour
1 1/4 tsp (6 mL) baking powder
1/2 tsp (2 mL) salt
2 overripe bananas, peeled
3/4 cup (175 mL) lightly packed dark demerara sugar
2 tbsp (30 mL) pure fancy molasses
2 eggs
1 1/2 tsp (7 mL) vanilla extract
SAUCE
1 cup (250 mL) lightly packed dark demerara sugar
3/4 cup (175 mL) 35% cream
1/4 cup (60 mL) rye whisky
2 tbsp (30 mL) honey
1/4 tsp (1 mL) salt
1. Preheat oven to 350°F (177°C). Generously butter a 9 x 13-inch (3.8 L) baking dish. Boil a kettle of water.
2. For the pudding, melt 2 tbsp (30 mL) butter in a large frying pan set over medium-high heat. Add just-ripe bananas, cut-side down, and cook until lightly browned on 1 side, about 2 minutes. Transfer to a plate to let cool.
3. In a small bowl, whisk together flour, baking powder and salt. In a medium bowl, mash overripe bananas with a stiff whisk, then continue working mixture, whisking until as smooth and uniform as possible.
4. Using a stand mixer, beat the remaining 3/4 cup (175 mL) butter with sugar and molasses on medium speed until light, about 1 minute. Add eggs, 1 at a time, until almost combined, scraping down sides when needed. Add vanilla extract. Add flour mixture to butter mixture in 2 parts, alternating with mashed banana. Scrape batter into prepared pan; smooth top. Layer will be thin. Carefully press browned bananas into batter, cut-sides up, so they are flush with the top of batter. Cover tightly with 2 layers of foil and set into a roasting pan or casserole dish large enough to hold it.
5. Transfer to the centre rack of the oven, then fill roasting pan with boiling water to come halfway up sides of pudding, about 1 inch (2.5 cm) deep. Cover roasting pan with lid or foil. Bake until pudding is springy to the touch, 1 hour and 10 minutes. Very carefully remove lid or foil from roasting pan (steam will rise up) and remove the pudding from water. Transfer to a cooling rack; remove foil.
6. For the sauce, combine sugar with cream, whisky, honey and salt in a medium saucepan. Bring to a full boil over high heat, then reduce to medium-high and continue cooking, whisking occasionally, to slightly thicken about 6 minutes. Pour half of the toffee sauce over top of the pudding, using the back of a spoon to push to all edges, ensuring it is evenly absorbed. Let stand to cool slightly, 10 minutes. Serve with remaining toffee sauce, rewarming if needed.
Serves 6 to 8
