Sticky Banana Pudding

  • Sticky Banana Pudding

Sticky Banana Pudding


Sticky Banana Pudding with Caramel Sauce and Whipped Cream

(serves 10)

My friend Karen Holder enjoyed this wintry pudding so much at "Sweet Basil” in Hong Kong she begged the chef for the recipe knowing I would love it. These puddings can be baked a day or two ahead and reheated in the oven at 150ºC for around 15 minutes with the puddings covered in a water bath. They can also be frozen unbaked, and baked from frozen, allowing 2 to 3 minutes additional cooking time. 


Caramel Sauce

530-580g (3) ripe bananas (skin on)

180g unsalted butter (diced and at room temperature)

180g (¾ cup plus 3 tbsp) sugar

3 eggs

1 tsp vanilla extract or essence

105g (¾ cup) high grade flour

1½ tsp baking powder

¼ tsp salt

2 -3 Crunchie Bars (coarsely broken into chunks) (optional)

whipped cream (optional)



· Grease with baking spray or melted butter 10 soufflé dishes, dariole moulds or ovenproof espresso cups each with a capacity of 125ml. Pour enough Caramel Sauce into each mould to make a caramel base 1.5cm deep. Reserve remaining Caramel Sauce for serving with puddings.

· Preheat oven to 200ºC.

· Place bananas in their skins onto a low-sided baking tray and roast for 10 minutes, or until mushy. Cool. Remove flesh from skins and discard skins.

· Place butter and sugar in a bowl and beat until butter and sugar are smooth and creamy.

· Add eggs one at a time beating well after each addition.

· Add banana flesh and vanilla and mix until combined.

· Sift flour, baking powder and salt into mixture and fold in.

· Spoon batter into moulds on top of Caramel Sauce base.

· Cover each mould with aluminium foil and place into a roasting dish. To allow puddings to steam in the oven pour 2-3cm depth of hot water into roasting dish, and cover entire dish with aluminium foil.

· Place in oven and cook for 30 minutes or until a pudding feels spongy on top.

· Remove from oven and remove aluminium foil from roasting dish and puddings.

· To serve: tip each pudding into the centre of serving plate, pouring the Caramel Sauce in the base of mould over the top of the pudding.

· Heat remaining Caramel Sauce and pour over puddings as you serve.

· If you wish sprinkle each pudding with a tablespoon of Crunchie chunks and accompany with whipped cream.


Caramel Sauce

(makes 385 ml)

Serve this sauce with Sticky Banana Puddings or use in ice cream sundaes with banana or pineapple, or drizzle over carrot, pumpkin or apple cakes.


300g (1½ cups) brown sugar

150g unsalted butter

225ml (¾ cup + 2 tbsp + 1 tsp) cream

1 tsp vanilla extract or essence


· In a small sauce pan place sugar, butter, cream and vanilla and mix together.

· Place sauce pan over a medium heat and stir until butter is melted and sugar is dissolved.

· Bring to a simmer only and then simmer for 4-6 minutes or until sauce is thick.

· Use immediately or when cold store covered in the refrigerator until ready to use. Gently reheat to serve hot, do not allow to come to the boil.