Available all year, bananas are full of essential vitamins, as well as complex carbohydrates and potassium.

Serves 6

• 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
• 1/2 cup cream

1. Lightly grease a deep, 22cm round cake van, coverbase with non-stick baking paper.
2. 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.
3. 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.
4. 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.
5. Serve pudding with warm sauce; decorate with whipped cream, mint
   leaves and extra sliced banana.