Banana Sticky Toffee Pudding with Salted Caramel and Roast Pecan Sauce

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Soft, fluffy banana and toffee flavoured sponge smothered in a salted caramel sauce loaded with roast, chopped pecan nuts; I’m drooling! Although I consider this more of a winter dessert, I have to admit that, topped with ice cream and/or cream, this heavenly dessert makes appearances in our house throughout the year!

If you are looking for an alternative dessert to a traditional Christmas Pudding, this would be ideal. It can be fully made in advance and just warmed up on the day; an easy, exceptionally delicious option with all the flavours of the festive season.

How to make Banana Sticky Toffee Pudding with Salted Caramel and Roast Pecan Sauce

Collect all your ingredients for the Banana Sticky Toffee Pudding together:

Quick, easy and whipped up in just one bowl.

• pecan nuts – replace with the same weight in flour if you are allergic
• finely chopped dates
• unsalted butter, at room temperature
• dark brown sugar
• egg
• plain/all-purpose flour
• baking powder
• fine salt
• treacle
• vanilla extract
• very ripe banana

First make the pudding:

1. Preheat the oven and roast the pecan nuts for both the pudding and the sauce, for 7 minutes, stirring them after 4 minutes.
2. In a large mixing bowl, weigh in the butter, sugar, egg, flour, baking powder, salt, treacle and vanilla extract.
3. Finely chop the dates and add to the mixing bowl.
4. Mash the banana and add to the mixing bowl.
5. When the nuts have cooked, remove the pecans you need for the sauce and then pulse the remainder in a mini food processor until they are finely ground.
6. Add the ground nuts to the mixing bowl.
7. Beat with an electric whisk until fully combined.
8. Thoroughly grease a muffin tray with butter. I use a silicone muffin tray for this. You could also cook the batter in a greased and lined 18cm/7 inch round cake tin.
9. Fill with the pudding batter until around 4/5 full – this quantity makes 5 desserts.
10. Cook in the centre of a preheated oven for 25 – 30 minutes or until it is cooked. If you have cooked it in an 18cm/7 inch round cake tin, it will take around 40 – 45 minutes to cook.
11. It is cooked when:
    • the centre feels springy when lightly touched with your finger and no imprint remains
    • a toothpick inserted into the centre of the sponge comes out clean.
12. Remove from the oven and leave to sit for 5 minutes before removing the puddings from the muffin tray.
13. Either serve immediately or leave to cool on a cooling rack.

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Collect all your ingredients for the Salted Caramel and Roast Pecan Sauce together:

I like to make this whilst the puddings are cooking in the oven. If you are not serving it straight away, simply pop it in the fridge when it is cool and re-heat it gently when you are ready to eat.

• unsalted butter
• light soft brown sugar
• double cream
• roasted pecan nuts – omit if you don’t like or are allergic
• fine salt

How to make the sauce:

1. Heat the butter and sugar in a small saucepan over a moderate heat, stirring continuously until the sugar has dissolved and is mixed thoroughly with the butter.
2. Stir in the cream and salt and heat gently to warm through. Taste and add more salt if necessary. (Be careful it will be very, very hot.)
3. Chop the pecan nuts you roasted earlier and add these to the sauce just before you serve the desserts.

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Serve the Puddings:

If you have made the puddings in advance you will need to re-heat them You can either:

• Reheat in the microwave – a single pudding will take around 20 seconds. A few at a time may take up to a minute and will depend on how many you are warming and the strength of your microwave. Start with 20 seconds and then continue in 10 – 15 second bursts until piping hot, OR
• If you do not have a microwave, place your pudding/s in a dish, cover with foil and place in the centre of a preheated oven for 5 – 10 minutes or until piping hot.
• To re-heat the sauce, simply heat in a saucepan over a gentle heat and stir until heated through. Stir in the pecan nuts.
• Serve the puddings in warmed serving bowls, topped with the sauce and some cream and/or ice cream.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.