Indulge in the comforting warmth of this caramel and banana self-saucing pudding.
Soft, fluffy banana-infused cake hides a luscious, golden caramel sauce that forms as it bakes, creating a dessert that’s both decadent and effortless.
Topped with creamy ice cream or custard and a sprinkle of toasted pecans, each spoonful is a perfect balance of sweet, buttery, and nutty flavours – ideal for sharing with family or impressing guests at your next dinner.
Ingredients
- 80 grams unsalted butter, melted and cooled, plus extra to grease
- 1 eggs
- ¾ cup milk
- ½ cup brown sugar
- 2 medium ripe bananas, mashed
- 1 1/2 cups plain flour
- 2 tsp baking powder
- ½ tsp baking soda
- Sauce
- ¾ cup brown sugar
- ¼ cup golden syrup
- 1 ¼ cup boiling water
- To serve
- Ice cream or custard
- Toasted pecan nuts, chopped
Instructions
PREHEAT the oven to 180ºC
IN A BOWL, add melted butter, egg, milk and brown sugar together and mix to combine. Add in mashed banana and mix.
SIFT in the dry ingredients. Stir to combine.
TRANSFER the batter into a lightly greased ovenproof baking dish or casserole .
Sauce
COMBINE all the ingredients together in a jug and stir.
CAREFULLY and slowly pour the sauce over the pudding batter. You can use the back of a spoon for a more gentle stream and not to disturb the batter.
BAKE for 30-35 minutes until golden brown.
SERVE topped with ice-cream or custard and chopped pecan nuts.
ALSO SEE: MOLTEN SELF-SAUCING CHOC PUDDINGS WITH HAZELNUTS
