Banana Caramel Pudding

bowl 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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  • 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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