Ingredients

Method

For the banana bread:
• 150 g brown sugar
• 2 large, free-range eggs
• 3 ripe bananas, mashed
• 315 g flour
• 1 t baking powder
• 1 t bicarbonate of soda
• 1 t ground cinnamon
• 1 t ground ginger
• 140 g butter, melted
For the pudding:
• 100 g butter, softened
• 2 1⁄2 cups milk
• 1 1⁄4 cups cream
• 100 g caster sugar
• 5 large, free-range eggs
• 1 lemon, zested
For the caramel sauce:
• 2 cups milk
• 125 g Caramel Treat
• Sea salt, a pinch

Method

Ingredients

To make the banana bread, preheat the oven to 170°C. Beat the eggs and sugar in an electric mixer until creamy. Add the banana and combine. Mix in the flour, baking powder, bicarbonate of soda, cinnamon and ginger and mix until well combined. Add the melted butter and beat until smooth. Pour into a greased 28 x 12 cm loaf tin and bake for 1 hour, or until a skewer comes out clean. Remove from the oven and set aside to cool.

To make the pudding, slice the banana bread and butter both sides of each slice. Arrange in a greased 37 x 25 cm ovenproof dish. Whisk the milk, cream, sugar, eggs and lemon zest. Pour over the sliced banana bread and soak for 10 minutes. Bake for 50 minutes to 1 hour, or until the custard has just set and is slightly wobbly. Remove from the oven. Serve with the salted caramel sauce.

To make the salted caramel sauce, bring the milk to a gentle simmer, then whisk in the Caramel Treat until dissolved. Remove from the heat and add salt to taste. Liberally drizzle over the banana bread-and-butter pudding.

Cook's note: This pudding is inspired by the flavours of a traditional banoffee pie. I like to make the banana bread a day or two in advance as it stores well in an airtight container and saves time on the day. The caramel sauce is super quick to make and totally moreish.

Discover more warm pudding recipes here.