Banana Caramel Pudding

Serves 6-8


  • 75g Butter, plus extra for greasing baking pan
  • ½ cup Brown Sugar
  • 2 Bananas, sliced
  • 1/3 cup Walnut pieces
  • 150g Butter, extra
  • 1 cup Brown Sugar, extra
  • 1 tsp Vanilla Essence
  • 2 Eggs
  • 1¼ cups Rice Flour
  • 1½ tsp Baking Powder
  • whipped cream to serve
  • Caramel Sauce
  • ¾ cup each: Cream, Brown Sugar
  • 150g Butter
  • 1 tsp Vanilla Essence
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How to Use up Your Fruit and Vegetables


Preheat the oven to 170ºC. Grease a 22cm round baking tin with butter. (Do not use a spring-form tin as the mixture may leak.)

Place the brown sugar and butter in a small saucepan over a medium heat and stir until the butter has melted. Remove from the heat and set aside.

Arrange the banana slices in the bottom of the dish. Place the walnut pieces in any gaps. Pour over the brown sugar and melted butter.

Cream the extra butter and the sugar with an electric beater until light and fluffy. Beat in the vanilla essence.

Add the eggs, one by one, beating well after each addition. Fold in the flour and the baking powder. Spread the batter over the top of the bananas – the mixture will be very soft.

Bake in the preheated oven for about 35 minutes, or until the pudding is cooked.

Leave the pudding in the baking tin for about 5 minutes before turning it out onto a serving dish. Serve with lightly whipped cream and the Caramel Sauce.

To make the Caramel Sauce: place cream, sugar, butter and vanilla essence into a saucepan. Stir over a low heat until the butter has melted. Bring to the boil then turn down the heat and simmer for 5 minutes, or until the sauce has thickened slightly.

Courtesy of Food Magazine. Recipe by Lynley Allen. Photography by Shaun Cato-Symonds.

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