One Bowl Banana Maple Pudding

One Bowl Banana Maple Pudding recipe

My quest to find yet more uses for browning bananas continues; there’s only so many smoothies or muffins one person can eat. If you’re anything like me and can’t bear a banana the minute it loses it’s hint of green, then this One Bowl Banana Maple Pudding is for you.

Ok, so it only uses up one of your bananas but that one banana adds so much to this heartwarming pudding. The dish is made in the bowl you serve it in, so it’s light on washing up but huge on sweet, comforting flavour. A batter is made with melted butter, sugar, banana, egg, milk and flour. This is then enhanced even further by pouring on a simple sauce made from maple syrup, brown sugar and Bourbon; if your mouth’s not watering now, it never will. This soft, sweet, pecan topped dessert was quite literally devoured in one sitting by 3 people accompanied by oohs and aahs the likes of which I haven’t heard in a while. A big, thigh expanding thank you to Food and Wine for this recipe.

Golden sponge with a sticky maple base, this is what a pudding should be. Unless you’re on a diet, in which case look away now.

My freezer is groaning with over-ripe bananas, such is my frugal nature. Just remove the skins and pop in a food bag for using in such delights as this maple syrup based affair. You will or won’t notice I forgot to feature the butter and baking powder in this photo just to prove to you I’m really not perfect.

Choose your baking dish for this pudding well. It should hold around 2 litres according to the original recipe, so I went for a large, high sided one. Butter it then pre heat your oven to 160 degrees fan assisted. Next melt the butter, in the dish, if you’re really not a fan of extra washing up, then whisk in the caster sugar and the over ripe banana, mashing as you go.

Whisk in the egg, then pour on the milk and whisk again.

Weigh out the flour, salt and baking powder then carefully whisk this into your milk mixture. It will be a thin batter, don’t panic.

Now, not noticing you have to use another bowl/jug in this one bowl recipe, measure the maple syrup, brown sugar and 125ml of hot water. Heat this in the microwave or on the stove for one minute then stir in the two tablespoons of bourbon, borrowed from Clyde’s stash.

Pour this luscious syrup onto the batter, not worrying that it will sink to the bottom and don’t stir it. You want this to create a saucy bottom to your pudding.

Scatter the top with the chopped pecans then place the dish onto a baking tray to avoid any overspill onto the bottom of your oven.

Bake for 40 to 45 minutes or until the whole business is bubbling, golden and smelling simply amazing.

Leave the pudding to sit for an almost unbearable 5 minutes while you soften the ice cream or find a pot of double cream. Then serve, with either of those accompaniments, in bloody great big portions.

I know summer’s on its way, but there’s always time for a hot, sticky pudding. You don’t have to eat all of it, even though you will so want to.

Lucy x

One Bowl Banana Maple Pudding recipe

Serves between 1 and 6 people, depending on who they are

You will just need a high sided 2 litre capacity baking dish

90g butter, melted

100g caster sugar

1 banana, overripe is essential

1 egg

250ml milk, whole is best

135g plain flour

1 tablespoon baking powder

A pinch of salt

180ml maple syrup

100g soft brown sugar

125ml hot water

2 tablespoons Bourbon

40g chopped pecans

Double cream or ice cream, to serve

Pre heat your oven to 160 degrees fan assisted and butter your baking dish.

In your chosen baking dish, pour in the melted butter and whisk in the caster sugar and add the banana, mashing it as you go. Add the egg, whisk again then pour on the milk and yes, whisk again. Measure out the flour, salt and baking powder, mix then whisk into the milk mix to create a thin batter.

Measure out the maple syrup, add the brown sugar and 125ml of hot water. Heat for one minute in the microwave or on the hob then stir well. Mix in the two tablespoons of Bourbon. Pour this over your pudding batter, don’t stir, just let it sink to the bottom. Scatter the pecans over the top of the pudding.

Place the dish on a baking sheet, to avoid any spillage on the bottom of your oven, and bake for 40 to 45 minutes or until the dish is bubbling, golden and smelling mouthwatering.

Leave the pud to sit for an unbearable 5 minutes before serving in generous dollops with some cream or ice cream. Any leftovers re-heat nicely over the next couple of days.