View from the Back
Ramblings of a retiree in France
The Musette: sticky banana pudding
Got a couple of bananas hanging around in the fruit bowl? Okay so you could make that lockdown staple banana bread or cake but why not make pudding instead? You all know how my beloved husband loves his puddings!
This self-saucing, all in one pudding is baked until the sponge has risen and set, while underneath lurks a luscious sticky sauce. If you fancy something sweet, sticky and utterly yummy, you can’t go wrong with this pudding, especially served with good-quality vanilla ice cream or a dollop of whipped cream.
Ingredients (serves 4 hungry cyclists)
- 125g (1 cup) plain (all purpose) flour, though I tend to use wholemeal
- Pinch sea salt
- 115g (2/3 cup) raw cane sugar
- 3 tsp baking powder
- 2 medium-sized bananas
- 250ml (1 cup) milk or plant-based equivalent
- 85g (1/3 cup) unsalted butter or coconut oil, melted
- 1 medium egg or 1 tbsp chia seeds and 3 tbsp water
- 1 tsp natural vanilla extract
Topping
- 115g (2/3 cup) raw cane sugar
- 3 tbsp golden syrup
Method
1. Preheat the oven to 180ºC/160ºC fan/gas mark 4 (350ºF/320ºF fan). Grease a 2-ltr (1 lb) baking dish and put the dish on a baking tray.
2. Make the topping by putting the sugar, golden syrup and 250ml (1 cup) boiling water in a small saucepan and bringing it gently to the boil. Take off the heat.
3. Sift the flour and baking powder into a bowl, then add the salt, sugar. Mix to combine well.
4. In another bowl mash the banana with the milk, melted butter, egg and vanilla and whisk together well.
5. Add wet ingredients to dry and incorporate gently using figure of eight movements with a spatula.
6. Pour into the baking dish and put the dish on a baking tray.
7. Carefully pour the topping evenly over the pudding, then bake for 30-40 minutes or until cooked through when tested with a skewer. Allow to cool slightly – if you can – before serving with vanilla ice cream or cream.
View from the Back 
I can’t get Golden syrup here 😭
LikeLiked by 3 people
I get mine from Geoffroy’s of Antibes which imports British goods. Corn syrup would probably work.
LikeLike
Wouldn’t taste the same.
LikeLiked by 1 person
Oh wow this looks so absolutely delicious!!
LikeLiked by 3 people
For those, like my hubby, with a sweet tooth!
LikeLiked by 1 person
BONITO TODO LO QUE ESCRIBES,NO PUEDO SABOREARLO MEJOR YA POR EL IDIOMA.
TE MANDO MI CARIÑO Y EL DESEO QUE SEAS FELIZ !!
5-7-20.
LikeLiked by 3 people
Gracias
LikeLike
Yummy!
LikeLiked by 3 people
😎
LikeLike
Looks fabulous Sheree!!
LikeLiked by 2 people
An intriguing recipe Sheree. While I enjoyed Lemon pudding cakes, I”ve never had or thought of a Banana equivalent. I will try this when I have some overripe bananas.
LikeLiked by 2 people
Pingback: The Musette: sticky banana pudding — View from the Back – CURIOSIDADES NA INTERNET
Funny, my wife made banana pudding yesterday for our 4th of July bbq. Not at all like what you made, which we’d call a cake. A favorite New Orleans banana pudding is made by lining a dish with vanilla wafers, putting either homemade or instant (like jello pudding) banana pudding over them, then topping with either a meringue and browning the top, or whipped cream. Pretty simple, but delicious!
LikeLiked by 2 people
Interesting!
LikeLiked by 1 person
It looks delicious!
LikeLiked by 1 person
Thank you Luisa
LikeLiked by 1 person
Hmmm, nice recipe. Thank you for sharing! ❤
LikeLiked by 1 person
Looks like comfort food. Thanks for sharing.
LikeLiked by 1 person
My pleasure Kally
LikeLiked by 1 person
Yum! I love banana bakes
LikeLiked by 1 person