Banana Pudding Recipe

Welcome to the Banana Pudding Recipe web page

Ingredients

100g (4 oz) sultanas
50ml (2 fl oz) rum
4 large bananas
6 tbsp golden syrup
75g (3 oz) butter , softened
100g (4 oz) caster sugar
1 egg
1 tsp vanilla extract
175g (6 oz) self-raising flour
60g (2+ oz) pecans

Directions

Soak the sultanas in the rum for 30 minutes. Heat the oven to 315F(160C)/fan 275C(140C) Line the base of a loaf tin with baking paper.
Cut 2 of the bananas into sections that fit the width of the tin, then halve lengthways.
Pour the golden syrup along the base of the tin and cover with the banana pieces, cut-side down, fitting them in to make a neat, even layer.
Blend the butter and sugar in a food processor, add the eggs, remaining bananas and vanilla extract and blend once more
Put into a bowl and fold in the flour, pecans and sultanas.
Spoon onto the bananas, being careful not to move them, level the top and bake for 45 minutes or until cooked through
Leave for 10 minutes so the syrup soaks into the cake,
Serve with crème fraîche or cream.





Return to Homepage from Banana Pudding Recipe