Old-fashioned banana bread pudding with caramel sauce

This scrumptious recipe has transformed everyone’s favourite afternoon-tea treat into a delicious pudding. 

Packed with scrumptious flavour, this dish requires little time to prepare but tastes delicious — and if you love banana and caramel, you will not be disappointed with this combination. 

The recipe uses a classic banana bread for the base, and is topped with pecans and drizzled in a mouth-watering caramel sauce. For the best results it’s always best to use overripe bananas for your banana bread. 

Once it’s baked, serve warm with plenty of cream and caramel sauce. Enjoy! 

Ingredients

• 150g butter, chopped
• 1/3 cup golden syrup
• 2 1/2 cups self-raising flour
• 1 cup brown sugar
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp bicarbonate of soda
• 3/4 cup buttermilk
• 2 eggs, lightly beaten
• 2 over-ripe bananas, mashed
• 1/2 x 180g block white chocolate, chopped
• 3 small banana, peeled, halved lengthways
• 1/2 cup pecans, finely chopped
• 300ml thickened cream, whipped, to serve

Caramel sauce

• 1 1/2 cups caster sugar
• 1/2 cup pure cream, at room temperature

Method

1. Preheat oven to 180°C. Grease an ovenproof dish. 
2. Melt butter and syrup in small saucepan over medium-high heat until smooth. Cool for 10 minutes. 
3. Meanwhile, combined flour, sugar, cinnamon, ginger and bicarbonate of soda in large bowl. Make a well. 
4. Whisk buttermilk, egg and mashed banana together in separate bowl. 
5. Add to flour mixture with cooled butter mixture. Mix well to combine. 
6. Fold in chocolate. Spoon mixture into prepared dish. Level top. 
7. Arrange halved banana, cut-side up, on top of mixture, pressing to secure. Sprinkle with pecans. 
8. Bake for one hour or until pudding is just firm to touch. 
9. Meanwhile make sauce. Combine sugar and 1 1/2 cups water in saucepan over medium heat. 
10. Cook, stirring constantly, for five minute or until sugar has dissolved. Increase heat to high. 
11. Bring to boil. Boil, without stirring, for 20 minutes. 
12. Remove from heat, carefully stir in cream. 
13. Set aside for 10 minutes. 
14. Drizzle pudding with 1/2 the caramel sauce.