Banana bread pudding

    50 mins

    This started off to be a cake but ended up as a delicious old fashioned pudding that you could eat cold or hot. Tastes even better 24 hours later. Old brown bananas go best in this pudding and you can substitute brandy or milk for the rum.

    6 people made this

    Serves: 8 

    • 3 eggs
    • 90g caster sugar
    • 180g butter, melted
    • 180g self raising flour
    • 2 bananas
    • 1 teaspoon cardamom powder, or orange or lemon rind, finely grated
    • 1 teaspoon vanilla essence
    • 90ml dark rum, or as needed to make a pourable batter

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C (160 C fan forced). Grease a 20 cm spring form cake tin. Add all ingredients one at a time into the bowl of the cake mixer working at a medium to low speed. When all ingredients are added, turn beater up to very fast for 2 minutes.
    2. Pour into the cake tin and bake for 20 minutes then reduce heat to 150 degrees C (125 C fan forced) for a further 20 minutes or until a skewer test comes out cleanly.
    3. Cool in the pan for ½ hour at least before removing to a wire rack.

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    Reviews and ratings
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    Reviews in English (7)


    Didn't have cardamom so didn't have it in! OMG, what a lush pudding/cake. Even my daughter who gags if she eats bananas loved it Will definitely be making again.  -  01 Oct 2013  (Review from Allrecipes UK | Ireland)


    Altered ingredient amounts. I used cinnamon or nutmeg instead of cardamom  -  12 Dec 2010  (Review from Allrecipes AU | NZ)


    I don't know whether it was recipe or me but my cake went total disaster. Plenty of bulbs and cracks during baking, after cooling the cake was more like high pancake. Sorry but I don't give it another try  -  12 Aug 2016  (Review from Allrecipes UK | Ireland)