Butterscotch Banana Bread Pudding
Get two amazing desserts for the price of one with this butterscotch banana bread pudding recipe! This twist on a classic uses banana bread for its bread base and then it's soaked in a butterscotch creme anglaise before being baked to custardy perfection. Top it off with rum Chantilly cream and a drizzle of butterscotch, and you're ready to cozy up in dessert heaven.
Equipment
- Hand or stand mixer
- Candy thermometer can read up to 300°F
- 9"x 13" pan
- Food processor or blender
Ingredients
Banana Bread
- 128 g Butter, unsalted
- 300 g Granulated sugar
- 1 ea Whole eggs
- 30 g Vegetable oil
- 165 g Buttermilk
- 338 g Banana puree about 4 bananas
- 338 g All purpose flour
- 1 tsp Baking powder
- 1¼ tsp Baking soda
- ½ tsp Kosher salt
Butterscotch Creme Anglaise
- 208 g Light brown sugar
- 1 tsp Kosher salt
- 147 g Corn syrup
- 57 g Butter, unsalted
- 1 Tbs Dark rum optional
- 1 tsp Vanilla extract
- 156 g Heavy cream
- 332 g Whole milk
- 150 g Heavy cream
- 5 ea Egg yolks
Rum Chantilly Cream
- 200 g Heavy cream
- 25 g Granulated sugar
- 1 Tbs Dark rum (optional)
Instructions
To prepare the banana bread
- Preheat the oven to 350°F and prepare a half sheet pan with pan spray and lined with parchment paper.
- Puree about 4 bananas for 338g (it's okay if you're over or under, just add or subtract buttermilk) and set aside.
- With a stand mixer and paddle or hand mixer and beaters, cream together the butter and sugar on medium speed until light and fluffy.
- Add in the egg and oil and continue to cream on medium low until combined.
- Alternately add in the dry ingredients and wet (including banana puree) ingredients. Mix on low speed until combined.
- Pour into your prepared pan and bake for about 20 minutes or until it springs back when poked. Allow to fully cool.
- Slice the banana bread into roughly one inch cubes. No need to be perfect! Allow to sit on a cooling rack uncovered overnight to stale.
To prepare the butterscotch creme anglaise
- Preheat your oven to 350°F and prepare your 9x13" pan with pan spray and lined with parchment paper.
- Combine in a medium sized pot in this order the butter, corn syrup, light brown sugar, and salt.
- Warm on high heat until the butter is fully melted and all ingredients are mixed together. Cook until it reaches 280°F.
- Slowly and carefully pour in the first measurement of heavy cream while whisking continuously. Reserve half for sauce in a separate container, and keep the other half in the current pot.
- Prep an ice bath by filling a large bowl half way with equal parts ice and water. Place a smaller bowl inside with a mesh strainer resting on top.
- Add the whole milk and second measurement of cream to the pot and have your egg yolks nearby.
- Bring the butterscotch with dairy to a boil. Temper (add some of the liquids into the yolks while continuously whisking) into the egg yolks and bring back to the heat.
- Cook until 170-180°F while stirring continuously with a spatula. Strain immediately into an ice bath, and allow to cool until room temperature.
To bake and finish the butterscotch banana bread pudding
- Carefully fold together the butterscotch anglaise and the banana bread in a bowl, and spread into the prepared 9x13 pan.
- Bake for 40 - 45 minutes or until the tops of the breads turn brown and crispy.
- To make the rum Chantilly cream whip the cream, sugar, and rum until stiff peaks. Reserve in the fridge until ready to use.
- Slice your butterscotch banana bread pudding into 15 pieces and serve (preferably warm) with whipped cream and the reserved butterscotch sauce.
Nutrition
Calories: 514kcalCarbohydrates: 68gProtein: 5gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 72mgSodium: 472mgPotassium: 208mgFiber: 1gSugar: 48gVitamin A: 878IUVitamin C: 2mgCalcium: 99mgIron: 1mg
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