This is a great little dessert to serve mid week or for Sunday lunch and is easy to make as it is just a sponge mixture with mashed bananas folded in. Why not get the kids to cook it for you! It is delicious served hot, straight from the oven with a good dollop of vanilla ice cream, clotted cream or just whipped double cream.
- 50g butter, plus a little extra for greasing
- 50g light muscovado sugar
- 50g self-raising flour
- Pinch of ground cinnamon
- 1 large egg, beaten
- 1tbsp milk
- 1 medium banana, peeled
- 4 scoops vanilla ice cream
Thickly butter 4 individual ramekin dishes. Preheat the oven to 180°C/160°C Fan/Gas Mark 4.
Place the butter and sugar in a small mixing bowl and beat until light and creamy. Gradually beat in the egg until smooth then fold in the flour, cinnamon and milk.
Mash the banana roughly on a plate then stir into the cake mixture. Divide between the ramekins and bake for 15-20 mins until just golden brown and firm in the centre. Serve hot with ice cream or cream.
Top tip for making Hot banana pudding
You could bake this in one small baking dish – about 500ml. Bake for a little longer- 20-25 mins or until golden and just firm in the centre.