This is a great little dessert to serve mid week or for Sunday lunch and is easy to make as it is just a sponge mixture with mashed bananas folded in. Why not get the kids to cook it for you! It is delicious served hot, straight from the oven with a good dollop of vanilla ice cream, clotted cream or just whipped double cream.
Ingredients
50g butter, plus a little extra for greasing
50g light muscovado sugar
50g self-raising flour
Pinch of ground cinnamon
1 large egg, beaten
1tbsp milk
1 medium banana, peeled
4 scoops vanilla ice cream
WEIGHT CONVERTER
grams
to
cups
Method
Thickly butter 4 individual ramekin dishes. Preheat the oven to 180°C/160°C Fan/Gas Mark 4.
Place the butter and sugar in a small mixing bowl and beat until light and creamy. Gradually beat in the egg until smooth then fold in the flour, cinnamon and milk.
Mash the banana roughly on a plate then stir into the cake mixture. Divide between the ramekins and bake for 15-20 mins until just golden brown and firm in the centre. Serve hot with ice cream or cream.
Top Tip for making Hot banana pudding
You could bake this in one small baking dish – about 500ml. Bake for a little longer- 20-25 mins or until golden and just firm in the centre.
Baked fruit with yogurt
