Banana Sticky Toffee Pudding
This Banana Sticky Toffee Pudding is soft, gooey, and incredibly comforting, with a perfectly sweet, subtle banana flavor in every bite. It’s served warm with a scoop of vanilla ice cream and a generous drizzle of rich banana toffee sauce—an easy and indulgent dessert that’s perfect for cozy nights or special occasions.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
Medjool dates
Salted butter
Baking soda
Boiling water
Ripe bananas
Greek yogurt
Brown sugar (preferably dark)
Egg
Vanilla extract
Cinnamon
All-purpose flour
Salt
Heavy cream
Maple syrup
Vanilla ice cream, for serving
Why You’ll Love Banana Sticky Toffee Pudding:
Soft and Gooey Texture: This pudding is irresistibly moist with a warm, melt-in-your-mouth consistency in every bite.
Subtle Banana Sweetness: Ripe bananas add a delicate sweetness and depth of flavor without overpowering the dessert.
Rich Toffee Sauce: The homemade banana toffee sauce is buttery, golden, and absolutely addictive—perfect for drizzling over everything.
Served Warm with Ice Cream: The contrast of warm pudding and cold vanilla ice cream creates the ultimate cozy, comforting dessert.
Perfect for Ripe Bananas: A delicious way to use overripe bananas in something indulgent and unique.
Crowd-Pleasing Dessert: Elegant enough for dinner parties, but easy enough for weeknight baking.
Make-Ahead Friendly: You can prep the pudding and sauce ahead of time and reheat for effortless entertaining.
Better Than Traditional: A fun twist on classic sticky toffee pudding with added richness and natural sweetness from banana.
Tips for Making Banana Sticky Toffee Pudding:
Use Overripe Bananas: The spottier the bananas, the sweeter and more flavorful your pudding will be.
Mash Bananas Smoothly: A smoother mash ensures the banana flavor is evenly distributed and gives the best texture.
Don’t Over-Mix the Batter: Mix just until combined to keep the pudding soft and tender without becoming dense.
Soak Dates in Hot Water: If your recipe uses dates, soften them first to ensure a smooth blend and extra moisture.
Check for Doneness with a Toothpick: The edges should be set and a toothpick should come out mostly clean with a few moist crumbs.
Make the Toffee Sauce Ahead: The banana toffee sauce can be prepared in advance and gently reheated before serving.
Serve Warm for Best Texture: Reheat individual servings in the microwave or the whole dish in the oven for that gooey, fresh-baked feel.
Top with Cold Vanilla Ice Cream: The hot pudding and cold ice cream combo creates the ultimate dessert experience.
Finish with Extra Sauce: Don’t forget a final warm drizzle of banana toffee sauce just before serving for added richness and shine.
How to Store Banana Sticky Toffee Pudding:
Store in the Fridge: Keep leftover banana sticky toffee pudding in an airtight container in the refrigerator for up to 4–5 days.
Reheat Before Serving: Warm individual portions in the microwave or reheat the full dish in a 300°F (150°C) oven until heated through.
Freeze for Later: Wrap tightly in plastic wrap and foil or use a freezer-safe container to freeze for up to 2 months.
Thaw Overnight: If frozen, thaw the pudding in the fridge overnight before reheating.
Store Sauce Separately: Keep the banana toffee sauce in a separate airtight container in the fridge and reheat gently before serving.
Avoid Storing with Ice Cream: Always add ice cream fresh—don’t store leftovers with melted ice cream, as it changes the texture.
Portion Before Freezing: For easier reheating, freeze in individual portions.
FAQs:
Q: Can I make banana sticky toffee pudding ahead of time?
A: Yes! You can bake the pudding and prepare the sauce up to 1–2 days ahead. Store both separately in the fridge and reheat before serving.
Q: Do I need to use very ripe bananas?
A: Yes, overripe bananas with brown spots are best—they add more natural sweetness and moisture to the pudding.
Q: Can I freeze banana sticky toffee pudding?
A: Absolutely. Freeze the pudding (without ice cream) in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Q: What kind of dish should I bake it in?
A: A small baking dish, loaf pan, or individual ramekins all work. Just keep an eye on baking time—smaller portions will bake faster.
Q: Can I make it without eggs or dairy?
A: Yes, with substitutions. Use a flax egg and plant-based butter and milk. It may alter the texture slightly but still tastes amazing.
Q: Is the banana flavor strong?
A: It’s subtle and well-balanced by the rich toffee sauce—perfect even for those who aren’t huge banana lovers. If you are sensitive to bananas or simply don’t like the flavor, you can substitute it with pumpkin puree or sweet potato puree!
Check out my other popular banana recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this banana sticky toffee pudding. Happy baking!
