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No-Fuss Banana Caramel Pudding

Serves 8



  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.