The winter weather has arrived in Melbourne which means it’s time for pudding, this Gluten Free Banana Puddings with Butterscotch sauce to be exact! These gluten free puddings are a great dessert to share with friends or just because you like bananas.
Like a lot of my recipes, you can easily substitute the gluten free flour for normal flour if you don’t need to follow a gluten free diet. Be sure to warm the puddings up and serve with a scoop of ice cream. If you run out of ice cream, a dollop of cream also goes nicely.
How about you give them a try this weekend? Feel free to share your baking efforts with me by tagging me on my Instagram account or Facebook page. Enjoy the rest of your week and thanks for reading.
- 100 g unsalted butter, softened
- 2 eggs
- 1¼ cup gluten free self raising flour
- 1 tsp ground cinnamon
- ¾ cup mashed banana Approx. 2 large bananas
- ⅔ cup plain greek yoghurt
- ⅓ cup brown sugar, firmly packed
- ½ cup thickened cream
- 25 g unsalted butter, chopped
Preheat oven to 180°C and grease a 6 hole, ¾ cup-capacity texas muffin tray.
Using a stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy on medium speed. Add eggs, 1 at a time, beating well after each addition.
Add sifted flour and cinnamon to the butter mixture, stirring to combine. Then stir in banana and yoghurt and spoon into the prepared muffin tray.
Bake for 30 minutes or until a skewer inserted into a pudding comes out clean. Leave in the tray for 5 minutes before turning out onto a wire rack to completely cool.
Place sugar, cream and butter in a saucepan over low heat. Stir for 3-4 minutes or until sugar has dissolved. Then increase heat to medium to allow the mixture to come to the boil. Reduce heat to low and simmer for 4-5 minutes or until thickened slightly.
Serve puddings warm with butterscotch sauce and a scoop of ice cream/cream if desired.
2 thoughts on “Banana Puddings with Butterscotch Sauce – Gluten Free”
Oh I’m loving the look of these puddings! Thank you for sharing the recipe!
Thank you Carla!