I have two children that love banana and the rest that are really not keen, so I often have ripe bananas to use up. I have quite a few recipes for using up my ripe bananas and some of these are as simple as smoothies and milkshake, but I love to up left over bananas in my Icky Sticky Banana Toffee Pudding Recipe
This is a Friday special of mine. I generally make it on a Friday to use up the bananas that haven’t been eaten by my children during the week and it makes a great week end treat.
Sponge
50g salted butter
180g granulated sugar
2 large free range eggs
180g sliced ripe bananas
180g self raising flour
1 tsp baking powder
Sauce
600ml double cream
75g demerara sugar
1 tbsp treacle
Pre-heat the oven to 180 oc
Make the sponge by creaming together the butter and sugar. Beat the eggs gradually into the butter and sugar, gradually adding the flour, baking powder and bananas.
Pour the mixture into a greased and lined baking tin and bake for 40-45 minutes
Allow to cool in the tin for ten minutes before turning out.
To make the sauce
Put all the ingredients in a heavy bottomed saucepan and bring to the boil, whilst stirring. Reduce to a simmer for ten minutes.
Pour the sauce over the sponge and serve with a spoonful of extra thick double cream or ice cream.
