Date and Banana Puddings – a delicious recipe with flour, baking powder, caster sugar, butter, eggs, banana. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180C and line bases of 8 ramekins/individual pudding basins.
2
Sift flour and baking powder together.
3
Add sugar.
4
Beat in the mashed banana, eggs and butter.
5
Stir in the dates and pecans.
6
Divide mixture between the ramekins (do not over fill!
7
Leave about 1.5 cm) and bake for 20-25 minutes, until the puddings are springy.
8
Turn out and serve warm with a sauce* or garnish of your choice.
9
(Easy to turn out when warm, but taste/texture improved a lot when it was barely warm.
10
).
11
*A simple white chocolate sauce was recommended - melted white chocolate mixed with cream.
12
Based on the rather greasy cakes I had, I wouldn't have wanted cream or chocolate, but quite fancied some yoghurt or creme fraiche - just for tartness.
13
Perhaps caramelly, butterscotchy, slightly whiskified sauces would be good too?
665
kcal
Calories
40
g
Fat
70
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 150 g self raising flour, 1 tablespoon baking powder, 125 g caster sugar, 125 g butter, softened, and more.
Yes, Date and Banana Puddings falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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