Butterscotch Banana Dessert

I hosted a film and food night with some friends this evening and wanted to whip up something quick and simple for dessert. I’d seen some non vegan recipes for banana mousse and thought I’d have a go at making a vegan version. With limited cream options close by to me and no time, I didn’t end up with a mousse. It was too runny to really call a pudding too, so I’ve decided it’s a dessert. That’s what you call something when it’s sweet and doesn’t really fit into a category, right?

Butterscotch Banana Dessert


  • 100g soft brown sugar
  • 45g soya butter
  • 450ml oat cream
  • 4 ripe bananas (chilled in the freezer for 1 hour)
  • 2 tbsp coconut oil
  • splash of vanilla
  • splash of lemon juice
  1. First things first, put the sugar, soya butter and 150ml oat cream into a pan. Melt on a medium heat and let it cook through for 5 minutes or so. Set aside to cool.
  2. Get the bananas out of the freezer, peel and chop. Put into a food processor with 300ml oat cream, 2 tbsp melted coconut oil, vanilla and lemon. Blitz until smooth and creamy.
  3. To assemble, spoon some of the butterscotch sauce into the bottom of each serving dish. Top with the dessert and then spoon more sauce on top, swirling it into the pudding.
  4. Put in the fridge until ready to serve.
Serves 5
For something so simple, this was really nice, it was sweet and creamy and really bananary. It would be great served with fresh fruit or put in the freezer for more of an ice cream type thing.
I added coconut oil to try and firm the mixture up a bit but I doubt it had a huge effect so you could easily leave it out. Oat cream could be substituted for a vegan whipping cream, which definitely make it more of a mousse. Cashew cream or coconut cream would also work nicely here too, so lots of options!
Anyway, enjoy!
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