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Less than 45 minutes
Serves 8

IMAGE CREDIT    Stylist: Liezl Vermeulen Photographer: Donna Lewis

Ripe bananas become something other than just a loaf in this budget-friendly indulgent pudding.


  • 1 cup (250ml) butter
  • 2 ripe bananas, mashed
  • 1 cup (250ml) sugar
  • 2 eggs, beaten
  • 1½ cups (375ml) cake flour
  • ½ Tbsp (7ml) baking powder


  • ⅔ cup (160ml) butter
  • 1½ cups (375ml) sugar
  • 1 tub (250ml) cream

  • Ice cream or whipped cream for serving (optional)


  1. Preheat oven to 180°C.
  2. Heat butter over high heat until foamy. Cool in a mixing bowl.
  3. Add bananas, sugar and eggs. Whisk to combine.
  4. Sift cake flour and baking powder together and fold through.
  5. Bake in an ovenproof dish for 20-25 minutes, or until well browned.
  6. For the sauce, heat butter in a large saucepan over high heat until foamy.
  7. Add sugar and cream and bring to the boil.
  8. Reduce heat and simmer for 5-6 minutes, or until thickened, stirring frequently.
  9. Pour sauce over hot pudding and allow to soak in.
  10. Serve warm with ice cream or whipped cream, if you like.

Cook’s note: This pudding is a potent, sweet one, especially If using overripe bananas. If you don’t have much of a sweet tooth, you can choose to use only half the sugar for the sauce.

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