Better suited to the northern hemisphere autumn than approaching southern summer, this is effectively sticky toffee pudding with banana. It is sticky, and comforting, and very sweet.
I adapted this from a recipe for banana butterscotch pudding on Good Food Channel. My adaptations were simple, and involved subbing in vegan versions of butter, egg and milk, and slightly reducing the butter equivalent and sugar. Next time I would reduce the sugar more, and I have noted this in the recipe below. It really was very sweet!
|Before digging in...|
I was surprised by how liquid-y this was before baking, and was a bit worried that it wouldn't come together. However, I think that reflects my lack of experience with puddings as opposed to cakes. The consistency turned out just right after baking, with a firm top and sides and gooey centre. It is a rather fun dish to make. It is also a rather fun one to eat!
Sticky banana pudding
A decadent, sweet winter dessert that epitomizes comfort food
Author: Lightly adapted from the banana butterscotch pudding on Good Food Channel
For the pudding -
1 cup (125 g) plain flour
1/2 cup (100g) sugar (next time I would reduce this to about 1/3 cup)
3 tsp baking powder
3 large ripe bananas, 2 mashed and 1 cut into slices
1 cup (250 ml) non-dairy milk (I used unsweetened almond milk)
3 tbsp (45g) non-dairy spread, melted
1 tsp commercial egg replacer in 3 tsp water, or 1 tsp chia seeds in 3 tsp water
1 tsp vanilla extract
For the topping -
Heaped 1/2 cup (120 g) soft brown sugar (next time I would reduce this to about 1/3 cup)
1/4 cup (85 g) golden syrup
1 cup (250 ml) hot water
Preheat your oven to 160'C (320'F) and grease a large round baking dish.
Place the flour in a mixing bowl with the sugar, baking powder and salt. Add in the 2 mashed bananas, melted spread, non-dairy milk, egg replacer or chia seeds in water, and vanilla. Whisk until well combined.
Transfer the pudding mixture to your prepared dish and then arrange the sliced banana over the top.
To make the topping, combine the brown sugar, golden syrup and hot water in a saucepan and bring to the boil. Stir and then pout over the pudding.
Bake for approximately 40 minutes, or until golden.
What is your favourite comfort dessert?