No-Fuss Banana Caramel Pudding

Serves 8


  • 175g butter, softened and chopped
  • 1 cup (175g) brown sugar
  • ½ cup (110g) caster (superfine) sugar
  • ½ teaspoon ground cinnamon
  • 1 cup mashed banana
  • 3 eggs
  • 2 cups (300g) self-raising (self-rising) flour
  • ½ teaspoon baking powder
  • caramel sauce
    • 1½ cups (375ml) single (pouring) cream
    • ¾ cup (135g) brown sugar


  1. Preheat oven to 170°C (325°F). To make the pudding, place the butter, sugars, cinnamon, banana, eggs, flour and baking powder in the bowl of an electric mixer and beat on medium speed for 1 minute or until just combined.
  2. Pour the mixture into a greased 28cm x 8cm loaf tin lined with non-stick baking paper and bake for 1 hour or until cooked when tested with a skewer.
  3. To make the caramel sauce, place the cream and brown sugar in a saucepan and simmer for 10 minutes or until thickened.
  4. Slice the pudding and pour over the warm sauce.