Banana Cake Pudding

This banana pudding is more like a cake, it has a nice rich banana flavour and moist texture. I regularly use it for dessert in the winter months.

Ingredients serve 8

200 g ripe banana

200 g plain flour ¾ cup

200 g bread crumbs 1 cup

150 g brown sugar

70 ml eggs

140 ml vegetable oil

80 ml milk

Mixed spice

Method

Peel ripe bananas and place in Freezer overnight. Thaw the bananas in the fridge overnight (this procedure assists in developing the natural starch into sugar). Puree the bananas in a blender or food processor.

Place oil, banana, water and eggs in a bowl and mix evenly. Add flour, breadcrumbs and spice. Place into greased Dariole moulds and position them in a high baking tray with water.

Cover with baking paper and a flat tray on top. Bake in the oven on 160º C approx 50 min.

Turn puddings upside down, press and leave until the puddings are cooled.

Store covered in the refridgerator.

Heat the puddings and place on a plate after taking puddings out of the mould.

Serve with a creamy caramel sauce, a rosette of cream and a strawberry.

Note: Going for a tropical taste banana dessert try the pudding with Malibu sauce and coconut ice cream.

Print