I love all kinds of puddings but I had actually never tried this type of banana pudding before. It’s almost like a moist cake, and it pairs perfectly with a cup of strong coffee.
Instead of cinnamon you could use vanilla, and if you want to avoid gluten, make sure your self-rising flour is gluten-free. This recipe is perfect for those moments when you have a bunch of brown, over-ripe bananas on the kitchen counter. Did you know the browner they get, the stronger and sweeter the flavor?
Ingredients
1/2 cup Land O’ Lakes butter, softened, plus extra for greasing
2 ripe bananas
1/2 cup light muscovado sugar
1/2 cup self-rising flour
2 tsp ground cinnamon
2 Eggland’s eggs
2-3 tbsp McArthur milk
icing sugar, toffee sauce and ice cream, to serve, if you like
Instructions:
Put the butter in a 1-quart, microwave safe baking dish and microwave on High for 30 secs to 1 min until melted. Add 1½ bananas, mash into the melted butter, then add the sugar, flour, cinnamon, eggs and milk. Mix together well.
Slice the remaining banana over the top, then return to the microwave and cook on High for 8 mins until cooked through and risen. Serve warm, dusted with icing sugar, if you like, with a drizzle of toffee sauce and a scoop of ice cream.
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Quick tip: If you have lots of over-ripe bananas, freeze them whole in plastic bags to make this treat later!