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Chocolate Butterscotch Pudding + Banana Whip

  • Yield: 4 servings 1x


This recipe comes from Nicole Spiridakis’s book, Flourless, a naturally gluten-free dessert cookbook. The recipe is originally a butterscotch pudding with banana whipped cream. The chocolate was a last minute addition after seeing chocolate pudding on the page prior. One thing I’ve learned in life, you can never go wrong by adding chocolate. Never. This dessert is a perfect make-ahead recipe. It comes together in less than 10 minutes and needs at least 2 hours to set up. You can even make it with a crawling baby at your feet.


  • Pudding
  • 1/2 c. brown sugar, packed
  • 2 tbsp. + 1 tsp. cornstarch
  • 1/2 tsp. sea salt
  • 1 1/2 c. whole milk
  • 1/2 c. heavy cream
  • 1/2 c. dark chocolate, chopped (optional)
  • 2 tbsp. unsalted butter
  • 1 tsp. pure vanilla extract
  • Banana Whip
  • 2 tbsp. unsalted butter
  • 2 tbsp. brown sugar, packed
  • 1 ripe banana, sloced
  • 1 c. heavy cream


  1. Make pudding. In a medium saucepan, whisk together brown sugar, cornstarch, and salt. Stir in milk and heavy cream. Cooking on medium heat, whisk occasionally. Heat milk mixture to a boil. Whisk continually for one minute. Remove from heat. Stir in chocolate (optional), butter, and vanilla. Pour into individual serving dishes and cover with wax paper. Refrigerate for at least 2 hours.
  2. Make banana whip. About 20 minutes before serving, melt butter and sugar in a medium frying pan. Once hot and bubbly, add banana slices, cooking for 1 minute on each side. Remove from pan and allow to cool, reserving leftover caramelized bits. Meanwhile, whip cream until soft peaks form. Once bananas have cooled, lightly chop and fold into whipped cream. If you wish (and I wish), break apart the leftover caramelized bits small enough to garnish.
  3. Assemble. Remove pudding from fridge. Top with banana whip and garnish with caramelized bits and chocolate chunks.
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