And who doesn't love that banana cinnamon and butterscotch combination? Its like a match made it heaven, and its also made with greek yogurt which makes it light and airy with a bit of a tang. Scrumptious!
BANANA CINNAMON PUDDINGS WITH BUTTERSCOTCH SAUCE (From Taste)
100g butter, softened
1/2 cup brown sugar, firmly packed
1 1/4 cup self raising flour
1 tsp ground cinnamon
3/4 cup mashed banana
2/3 cup greek yogurt
1/3 cup brown sugar, firmly packed
1/2 cup cream
25g butter, chopped
Preheat the oven to 180C. Beat the butter and sugar until light and fluffy, then add one egg at a time and beat thoroughly between each addition. Add the flour and cinnamon and mix until combined. Fold in the mashed banana and yogurt. Divide between 6 greased ramekins or 6 greased Texas muffin tins.
Cook for 30-35 minutes or until the tops are golden and a skewer comes out clean.
To make the sauce, place the brown sugar, cream and butter in a small saucepan. Heat on low, stirring for 3 minutes or until the butter melts. Increase the heat and bring to the boil. Lower the heat again and continue cooking for a few more minutes until the mixture thickens. Pour over warm puddings to serve.
Banana Cinnamon Puddings with Butterscotch Sauce