Banana Sticky Toffee Pudding
A comforting sticky toffee pudding made with ripe bananas and dates, blitzed together in a food processor for a quick batter.
| Prep | 10 mins + 30 mins soaking |
| Cook | 45 mins |
| Total | 1 hr 25 mins |
| Servings | 6–8 |
Ingredients
Sponge
- 200g pitted dates
- 100ml boiling water
- ½ tsp bicarbonate of soda
- ½ tsp vanilla extract
- 100g butter, softened, plus extra for the tin
- 4 very ripe bananas, mashed
- 120g soft light brown sugar
- 3 eggs
- 200g self-raising flour
- pinch of salt
Sauce
- 100g unsalted butter
- 200g light brown soft sugar
- 150ml double cream
To serve
- vanilla ice cream (optional)
Method
- Tip the dates into a heatproof bowl with the bicarbonate of soda and vanilla extract. Pour over 100ml boiling water and leave to soak for 30 mins. Meanwhile, butter a 20cm square baking tin.
- Heat the oven to 170°C fan. Once the dates have soaked and cooled, tip them into a food processor along with their soaking liquid and pulse to chop. Add the remaining sponge ingredients and a pinch of salt, then pulse to make a batter.
- Scrape the batter into the prepared tin and bake for 40–45 mins, until firm to the touch and a skewer inserted into the centre comes out clean.
- While the pudding bakes, make the sauce. Tip the butter and sugar into a saucepan and warm over medium heat, stirring constantly until the sugar has dissolved and the butter has fully melted. Bubble for 3 mins until thick, then stir in the cream and simmer, stirring, for 2 mins until you have a toffee sauce.
- Cut the pudding into squares and serve warm, drenched in sauce with vanilla ice cream on the side.
Nutrition (per serving, approximate)
| Serves 6 | Serves 8 | |
|---|---|---|
| Calories | ~875 kcal | ~660 kcal |
| Protein | ~9g | ~7g |
Notes
This version uses 4 bananas for a strong banana flavour, with reduced soaking water (100ml) and sugar (120g) to compensate for the extra moisture and sweetness. If the batter looks very loose before baking, add an extra tablespoon of flour.
Add a splash of dark rum to the batter and/or the sauce for a boozy version.
The sponge can be baked a day ahead and reheated covered with foil at 160°C fan for 15–20 mins (or individual portions in the microwave for 60–90 seconds). Make the sauce fresh just before serving — it only takes 5 mins.
Source: Blitz-and-bake banana sticky toffee pudding recipe | Good Food.pdf