Available all year, bananas are full of essential vitamins, as well as complex carbohydrates and potassium. Serves 6.
Ingredients
- 250g butter
- 1 cup caster sugar
- 4 eggs
- 1 cup self-raising flour
- 1 teaspoon baking powder
- 1 cup mashed overripe bananas
- whipped cream, mint leaves and extra sliced banana to decorate
Caramel Sauce
- 1 cup caster sugar
- 1 cup water
- 50g butter
- ½ cup cream
Method
- Lightly grease a deep, 22cm round cake pan, cover base with non-stick baking paper.
- Beat butter and sugar in small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to a large bowl, fold in sifted dry ingredients and bananas. Pour mixture into prepared pan.
- Cook in a moderate oven, 180C (350F), for about 1 hour, or until cooked when tested. Cover with foil if top becomes too dark. Stand pudding in pan for about 20 minutes before turning onto a plate.
- Caramel Sauce. Combine sugar and water in a pan, stir over low heat,
without boiling, until sugar is dissolved. Bring to boil, boil, uncovered, without stirring, until golden brown; cool lightly. Stir in butter until melted. Gradually stir cream. - Serve pudding with warm sauce; decorate with whipped cream, mint
leaves and extra sliced banana.
