Healthy Banana “Butterscotch” pudding

(Gluten Free, Dairy Free, Egg Free, Vegan)

Banana Butterscotch pudding used to be my favourite desert that my Granny used to make for Sunday desert. So I decided I definitely had to recreate a ‘healthier’ version that could be indulged in a little more often but saving my Granny’s real deal for those special occasions. Since I’ve made it I have been addicted to it and best thing is its so  This is my absolute favourite at the moment and best thing is it’s so easy to whip up!

(Serves 6-8)

For the pudding:
250g oats (use gluten free if required)
3 Bananas
60g of Coconut oil
1-2 tsp of Vanilla essence
1tsp Apple cider vinegar
1tsp Baking powder
60g coconut sugar
Sea salt
2 tsp of Cinnamon
140g Almond milk

For the sauce:
1 tin of full fat coconut milk (refrigerated overnight)
60g coconut sugar


For the pudding:

1) Preheat the oven to 200°C (fan oven).

2) Add the oats to a blender. Blend the oats into a flour and place in a large mixing bowl.

3) Melt the coconut oil.

4) Add the banana, coconut oil, vanilla essence and apple cider vinegar to a blender. Blend until smooth.

5) Add the remaining dry ingredients (coconut sugar, cinnamon, baking powder, sea salt) to the oat flour.

6) Add the banana mixture to the dry ingredients. Mix well.

7) Add the almond milk. Mix until combined.

8) Place in the oven for 20 mins.

For the sauce:

1) Place the thickened portion of the coconut milk (coconut cream) in a sauce pan.

2) Add the coconut sugar.

3) Place over a medium to high heat. Allow it to boil. Once bubbles start to form turn down the heat to a low heat and allow to simmer for 10 mins.

4) Once the pudding is cooked, using a fork place some holes in the top and around the pudding. Pour half the ‘butter scotch’ sauce over the pudding. Keep the remainder for topping when serving or over ice cream.

Serve warm and enjoy!