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Banana sticky toffee pudding

A roasting dish filled with a golden sponge pudding, topped with two sliced bananas

Banana sticky toffee pudding

Name: Banana sticky toffee pudding
Total time: 1 h
Yield: Serves 8
Ingredients: 150g medjool dates pitted and chopped; 100g salted butter softened, plus extra for the dish; 300g light muscovado sugar; 3 ripe bananas peeled; 3 eggs; 1 tsp vanilla extract; 250g self-raising flour; 200ml double cream; 50g chopped nuts (walnuts or pecans work well); vanilla ice cream to serve

Anna Glover

Published: October 4, 2021 at 11:49 AM

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Serves 8

Easy

Total time: 1 hr

+ soaking

A star rating of 5 out of 5.1 ratingRate

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Banana bread meets sticky toffee in this self-saucing pud, and it’s a winner. Serve with ice cream or cream and a shot of spiced rum alongside for an extra hit of warmth

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Alternatives

Complete the dish

Bake this comforting banana sticky toffee pudding, then check out our banana bread, classic sticky toffee pudding and upside-down banana pudding. We've also got plenty more self-saucing pudding recipes and indulgent desserts to sink your spoon into.

Ingredients

Nutrition

150g medjool dates

pitted and chopped
100g salted butter

softened, plus extra for the dish
300g light muscovado sugar
3 ripe bananas

peeled
3 eggs
1 tsp vanilla extract
250g self-raising flour
200ml double cream
50g chopped nuts (walnuts or pecans work well)
vanilla ice cream

to serve

Nutrition: per serving

kcal633
fat30.3g
saturates16g
carbs80.5g
sugars55.7g
fibre3.2g
protein7.8g
salt0.6g

Method

step 1

Tip the dates into a heatproof bowl and pour over 150ml of just-boiled water. Cover and leave to soak for 30 minutes. Once cool, blitz with a hand blender until smooth, or transfer to a blender. Butter a 2-litre baking dish.
step 2

Heat the oven to 180C/fan 160C/gas 4. Beat together the butter and 100g of the sugar using an electric whisk until pale and fluffy. Mash two of the bananas in a separate bowl and whisk in the eggs and vanilla. Add the banana mixture into the butter and sugar, then fold in the date purée and flour to make a batter.
step 3

Heat the double cream in a medium pan with the rest of the sugar and 200ml of water until the sugar has dissolved.
step 4

Tip the batter into the prepared baking dish. Halve the remaining banana lengthways and arrange it on top, cut-side up. Scatter over the nuts and pour over the cream mixture, then bake for 35-40 minutes or until golden and risen. Leave it to rest for 10 minutes before scooping into bowls and serving with ice cream.

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Authors

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Anna GloverSenior food editor

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