Banana Pudding with Caramel Sauce

Available all year, bananas are full of essential vitamins, as well as complex carbohydrates and potassium.

Serves 6

  • 250g butter
  • 1 cup caster sugar
  • 4 eggs
  • 1 cup self-raising flour
  • 1 teaspoon baking powder
  • 1 cup mashed overripe bananas
  • whipped cream, mint leaves and extra sliced banana to decorate

Caramel Sauce

  • 1 cup caster sugar
  • 1 cup water
  • 50g butter
  • 1/2 cup cream
  1. Lightly grease a deep, 22cm round cake van, coverbase with non-stick baking paper.
  2. Beat butter and sugar in small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to a large bowl, fold in sifted dry ingredients and bananas. Pour mixture into prepared pan.
  3. Cook in a moderate oven, 180C (350F), for about 1 hour, or until cooked when tested. (Cover with foil if top becomes too dark.) Stand pudding in pan for about 20 minutes before turning onto a plate.
  4. Caramel Sauce. Combine sugar and water in a pan, stir over low heat,
    without boiling, until sugar is dissolved. Bring to boil, boil, uncovered, without stirring, until golden brown; cool lightly. Stir in butter until melted. Gradually stir cream.
  5. Serve pudding with warm sauce; decorate with whipped cream, mint
    leaves and extra sliced banana.
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