This sweet, sticky, slow-cooking banana pudding is a fantastic dessert that cooks hours in advance when you need it.
Slow Cooking Banana Pudding
This dessert is a far cry from the traditional banana pudding you might know and love. This is a self-made pudding, which means that at the end of the cooking you will have an incredible “butterscotch” sauce. This sauce saves you from having to do any extra work when it comes to extra sauces with the pudding.
If you have an excess of bananas that you need to use, then this recipe is perfect. I only recommend two in the recipe, but you can go up to 4 if you want it to be extra strong in banana flavors.
You can also make banana bread in the slow cooker if you want. Just like this recipe, it’s a great way to use any ripe bananas you may have.
Banana Pudding with Caramel Pudding
Any leftovers from this good pudding for the next day’s breakfast. The sauce helps ensure that the pudding is kept well moist so that it does not dry out when you reheat it. Just keep it in the refrigerator or freezer until you need it.
There are plenty of extras you can have with this tasty, slow-cooking dessert. The sauce is usually more than enough, but if you want to go a step further, a vanilla ice cream, custard or cream works incredibly well with this dish.
Ingredients
Pudding Mix
¼ cup butter, softened
2 eggs
½ cup of sugar
2 bananas, mashed
2 cups of self-raising flour
1 teaspoon baking soda
1 teaspoon vanilla extract
½ cup of milk
Sauce
2 teaspoons of cornstarch
3/4 cup of brown sugar
¼ cup of golden syrup or honey
3 cups of boiling water
Instructions
In a bowl, beat the butter, sugar and vanilla.
One by one, beat in the eggs.
Then mix the mashed bananas.
Add all the dry ingredients and mix slowly with the milk.
Lightly grease a slow cooker and pour in the banana pudding mixture.
Spread the cornstarch, brown sugar and golden syrup over the banana pudding.
Gently pour the boiling water over it.
Simmer for 3-4 hours or over high heat for 2 hours.
Serve and enjoy
Recipe tips
If you like the combination of chocolate and banana, then be sure to add about ½ cup of chocolate chips to the banana pudding mix. This extra ingredient will leave you with amazingly sticky chocolate chips in the pudding.
The cornstarch can be left out without affecting this dish too much. The only reason to include it is to help thicken the sauce.
As I mentioned earlier, you can add more bananas to this recipe if you like.