Banana pudding

Banana pudding

Delicious served warm with cream – this recipe makes six mini puddings but is easy to double if you want more puddings.

The puddings will keep for four days in the fridge but bring to room temperature before serving.

Makes 6 mini puddings | Baking time 20-25 minutes at 180 C

Utensils required: Electric whisk|Measuring cups & spoons & scale|6xmini bundt or ramekins

90 grams unsalted butter
1/2 cup (100 grams) soft light brown sugar
2 large eggs
1 teaspoons vanilla extract
1/4 cup (62 mls) whole milk
1 medium overripe banana – mashed
1 cups (150 grams) self-raising flour

  1. Preheat oven to 180 C
  2. Grease the mini cake tins
  3. Cream butter and sugar until fluffy
  4. Add eggs one at a time and beat on medium speed after each addition, then add vanilla and mix until combined
  5. Mix milk and mashed banana together and fold in alternatively with flour until just combined
  6. Divide evenly between the tins and bake for 20-25 minutes or until a cake tester comes out clean
  7. Cool for 5 minutes in the tin before turning out
  8. Serve warm or at room temperature with cream