Print Recipe

Banana Sticky Date Pudding

This Banana Stickydate Pudding is a delicious winter treat. Sweetened by Banana and Dates this Pudding will become a fast family favourite.
Prep Time15 mins
Cook Time35 mins
Servings: 8
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Banana Sticky Date Pudding

    • 1 Cup pitted Dates chopped into small pieces
    • ½ Cup Water
    • 1 teaspoon Bicarb soda Baking Soda
    • 4 Eggs
    • 1 teaspoon Vanilla Extract
    • 2 Tablespoons Maple Syrup Rice Malt Syrup or Honey can be substituted
    • 2 Large ripe Bananas, mashed
    • ½ Cup Coconut Flour
    • 3 teaspoons Baking Powder

    Caramel Sauce

    • 3/4 Cup Coconut Cream/Milk
    • 1/4 Cup Maple Syrup
    • 1 teaspoon Vanilla Extract
    • dash Salt

    Instructions

    INSTRUCTIONS

      Banana Sticky Date Pudding

      • Preheat the oven to 180C/375F.
      • Place the dates and water into a small saucepan and bring to a slow boil over a medium heat.
      • Once boiling, immediately remove from the heat and add the bicarb and stir through. Allow the date mixture to cool for at least 10 minutes before using.
      • Using a kitchen stand mixer with a whisk attachment fitted, whisk the eggs until fluffy (approximately 5 minutes). Add the maple syrup and vanilla and whisk for a further 3 minutes.
      • Add the mashed Banana and whisk in until combined.
      • Sift the dry ingredients over the egg mixture and stir through/whisk on low.
      • Stir through the date mixture (do not over mix).
      • Pour the mixture into a 20cm (or there about) Pie dish or a 18-20cm round greased cake tin. Cook for 35-40 minutes (this may vary a few minutes if using a larger or smaller pie/cake tin.
      • Serve warm with Caramel Sauce and dollops of cream or custard

      Caramel Sauce

      • Place the coconut cream and maple syrup in a saucepan over medium/high heat. Bring the mixture to boil, then reduce to a medium heat.
      • Allow the mixture to simmer until quite thick and dark golden in colour. Stir regularly to prevent burning. This will take 10-20 minutes, depending on the quality of your coconut cream.
      • Add the vanilla and salt and continue to cook on medium heat for another 3 minutes.
      • The caramel will be dark golden in colour and delicious. Use immediately or, when cooler, place into container and keep in fridge. The caramel will thicken as it refridgerates.

      Notes

      Adapted from Taste Magazine