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–+ servings
banana self saucing pudding in a white square baking dish serving with 3 scoops of vanilla ice cream

Banana Self Saucing Pudding

Robyn
A soft and light sponge on top of a thick banana caramel sauce pooling at the bottom of the dish make this easy banana self saucing pudding such a delicious recipe for over ripe bananas!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Course Dessert
Cuisine International
Servings 8 people
Calories 365 kcal

Equipment

  • 23 cm x 23 cm (9 " x9" ) baking dish

Ingredients
  

For the banoffee sponge

  • 60g (¼ c) butter, melted and cooled ($0.78 / £0.42)
  • 80g (⅓ c + 2 teaspoons) soft brown sugar, for the sponge ($0.28 / £0.13)
  • 225g (1½ c) plain flour / all purpose flour ($0.27 / £0.14)
  • 2 teaspoons baking powder ($0.20 / £0.06)
  • 125ml (½ c) milk ($0.19 / £0.08)
  • 2 eggs, beaten ($0.70 / £0.36)
  • 2 bananas, mashed (approx ⅔ c) ($1.20 / £0.30)
  • 140g (½ c) golden syrup ($0.91 / £0.28)
  • pinch salt ($0.01 / £0.01)

For the Sauce

  • 100g (½ c) soft brown sugar for the top / sauce ($0.34 / £0.16)
  • 1½ tablespoons golden syrup, for the top/sauce ($0.17/ £0.05)
  • 2 teaspoons cornflour ($0.05 / £0.06)
  • 550ml boiling water ($0/ £0)
  • butter, for greasing the dish

Instructions
 

  • Melt the butter, either in a microwave or in a small saucepan. Leave to cool.
  • Preheat the oven to 180˚C fan / 200˚C / 360˚F convection / 390˚F.
  • Lightly grease a 23cm (9 inch) square baking dish with a little butter.
  • Whisk the brown sugar with flour, salt and baking powder in a large mixing bowl.
  • Make a well in the centre and add the cooled melted butter, beaten eggs, milk, mashed bananas and golden syrup.
  • Use a balloon whisk to combine the ingredients.
  • Pour the mixture into the greased baking dish.
  • Sprinkle over 100g (½ c) brown sugar, the cornflour / corn starch and drizzle over 1½ tablespoons of golden syrup.
  • Gently pour over the boiling water (the best way is to pour over the back of a spoon) and bake for 40-45 minutes until a skewer inserted into the middle of the sponge comes out clean - don't push it to the bottom of the dish as you will reach the sauce! The top of the sponge should spring up when gently pressed too.
  • Serve warm with ice cream, custard or cream.

Video

Notes

This serves 6-8 people.
Estimated costs: Australia $5.10. Per serve = $0.64 (based on 8 servings)
UK £2.05. Per serve = £0.26 (based on 8 servings)
America - I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I'll get calculating :) 
Bananas – use ripe bananas in this banana butterscotch self saucing pudding recipe. They are not only sweeter, but will break down easier to give a delicious banana flavour to the butterscotch sauce without large lumps of banana.
Plain flour – or all purpose flour.
Sugar – soft brown sugar makes a moist sponge and provides that toffee flavour to the sponge and sauce. If you wanted a lighter flavour sponge then you could substitute with white sugar / granulated sugar, however I would recommend you don’t use white sugar to make the sauce as it won’t be as rich and deep in toffee flavour.
Golden syrup – adds extra caramel flavour to the self saucing pudding, in both the sponge and the sauce. You can easily buy it in the UK, NZ and Australia. If you can’t find golden syrup, you could use honey or maple syrup but they will alter the taste of the pudding slightly.
Salt – a small pinch of salt brings out the flavours in the sponge.
Butter – you can substitute with margarine or a vegan alternative.
Milk – I prefer to use full cream milk (whole milk) however you can use low fat milk too.
Boiling Water – this makes the sauce.
Cornflour – also known as corn starch, this helps thicken the sauce.
Preheat your oven and make sure it has reached temperature before placing the pudding in to get the best rise on your pudding and create a light banana butterscotch sponge.
Use ripe bananas. Bananas that are spotty with large patches of brown are the best. They are sweeter and create the best sponge texture.
The water must be hot when you pour it over the sponge.
Gently pour the water over the top of the sponge to avoid breaking the surface if the sponge. The easiest way to do this is to pour it over the back of a spoon.
Don’t overcook your self-saucing pudding, as this will reduce the amount of sauce at the bottom of your pudding (and we want as much sauce as possible!)
 

Nutrition

Calories: 365kcalCarbohydrates: 69gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 59mgSodium: 187mgPotassium: 207mgFiber: 2gSugar: 43gVitamin A: 292IUVitamin C: 3mgCalcium: 113mgIron: 2mg
Keyword banana pudding, banoffee self saucing pudding, brown banana recipe

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