Caramelised banana upside-down pudding
Caramelised banana upside-down pudding features soft, fluffy cake topped with sweet, caramelized bananas. This easy-to-make dessert is perfect for any occasion, combining the rich flavors of bananas, brown sugar, and hazelnuts.
Cook time 65 min
Prep time 20 min
Ingredients:
1/2 cup butter1 banana
1/2 cup brown sugar
3 eggs
3/4 cup all-purpose white wheat flour
1/2 cup self-raising flour
1/3 cup hazelnuts
1/2 cup water
Caramelised banana upside-down pudding is a delightful dessert that combines the sweetness of caramelised bananas with a soft, fluffy cake. This recipe is perfect for special occasions or as a comforting treat. Using simple ingredients like bananas, brown sugar, and a mix of flours, you can create a delicious pudding that's sure to impress your friends and family.
Instructions:
- Preheat your oven to 350°F (175°C).
- In a small saucepan over medium heat, melt ¼ cup (55g) of the butter.
- Once melted, add the ½ cup (120g) of brown sugar and stir until combined and the sugar has dissolved.
- Pour this caramel mixture into the bottom of a greased baking dish.
- Slice the banana into thin rounds and arrange them on top of the caramel mixture in the baking dish. Set aside.
- In a mixing bowl, beat the remaining ¼ cup (55g) of butter until creamy.
- Add the 3 eggs one at a time, beating well after each addition until the mixture is smooth.
- Sift together the ¾ cup (90g) of all-purpose flour and ½ cup (72g) of self-raising flour.
- Gradually add the sifted flours to the butter mixture, alternating with the ½ cup (120g) of water. Mix until just combined.
- Roughly chop the ⅓ cup (40g) of hazelnuts and fold them into the batter.
- Carefully spoon the batter over the caramelised bananas in the baking dish, spreading it out evenly with a spatula.
- Place the baking dish in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the pudding comes out clean.
- Allow the pudding to cool in the baking dish for about 10 minutes.
- Run a knife around the edge of the dish to loosen the pudding.
- Invert the pudding onto a serving plate so the caramelised bananas are on top.
- Serve warm and enjoy your delicious caramelised banana upside-down pudding!
Enjoy your homemade caramelised banana upside-down pudding warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream. This comforting dessert brings together the caramelised goodness of bananas and a tender, moist cake, making it an instant favorite. Perfect for any occasion, this pudding is sure to become a beloved recipe in your collection.
Caramelised banana upside-down pudding FAQ:
Bake the pudding in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
The pudding is done when it is golden brown on top and a toothpick inserted into the center comes out clean. If it comes out with wet batter, bake for an additional 5 minutes.
Yes, you can substitute the hazelnuts with other nuts like walnuts or pecans, or simply omit them if you'd like a nut-free version.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Alternative flours such as gluten-free flour can be used, but it may affect the texture. Ensure the alternative can provide similar rising properties if replacing self-raising flour.
Cooking Tips:
- Ensure the butter is at room temperature before starting, as it will be easier to work with.
- Use ripe bananas for the best flavor and natural sweetness in your pudding.
- Toast the hazelnuts before adding them to the batter to enhance their flavor and crunch.
- Make sure the brown sugar is evenly sprinkled over the banana slices to create a smooth caramelised layer.
- Allow the pudding to cool slightly before inverting it onto a serving plate to avoid it falling apart.
- You can add a touch of cinnamon or nutmeg to the batter for a bit of spice.
Nutrition Facts
8 ServingsCalories 310kcal
Protein 6g
Carbohydrates 33g
Fiber 1.37g
Sugar 16g
Fat 16g
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