Go Back

Banana Caramel Pudding

This Banana Caramel Pudding is cooked in a fraction of the time in a Pressure Cooker it would take to steam cook on the stove. It is served with warm caramel sauce and tastes amazing.
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Servings: 8
Author: Lisa@mummymade.it



    Banana Pudding

    • 5 Eggs separated
    • 1 1/4 Cups mashed super ripe Banana
    • 1/2 Cup Maple Syrup Rice Malt Syrup can be substituted
    • 2 teaspoon Vanilla Extract
    • 3/4 Cup Milk of choice
    • 1 Cup Coconut Flour
    • 4 teaspoons Baking Powder


    • 1 can Coconut Cream 400ml can
    • 1/2 cup Maple Syrup
    • 1/2-1 teaspoon Salt
    • 2 teaspoons Vanilla Extract



      Banana Pudding

      • Place a small piece of baking paper on the bottom of a 1.5 to 2 Lt capacity Pudding basin.
      • Lightly grease the pudding basin.
      • Place the egg whites in a clean bowl of a kitchen stand mixer fitted with a whisk attachment.
      • Whisk on medium/high until soft peaks form.
      • Add the maple syrup, 1 tablespoon at a time whilst still whisking.
      • Add the vanilla extract.
      • Whilst still whisking on medium/high add the egg yolks and mashed banana. Pour in the milk.
      • Turn the whisk to low and add the dry ingredients. Mix until combined.
      • Pour the mixture into the prepared pudding basin.
      • Lightly grease the lid and place a piece of baking paper on the inside of the lid and place securely on the basin.
      • Place a small plate or trivet on the bottom of the pressure cooker.
      • Place the pudding basin on top of the plate/trivet and add 5 cups of cold water.
      • Turn the pressure cooker onto high and cook for 70 minutes.
      • When the timer goes off release the steam immediately and allow the pudding to rest in the pressure cooker for 10 minutes before removing.
      • Remove the lid and invert onto a serving plate. Pierce the pudding with a skewer all over and then our half the caramel over the banana pudding.
      • Serve immediately with whipped cream or vanilla ice cream and the extra caramel sauce..


      • Place the Coconut cream in a medium saucepan with the maple syrup and vanilla extract.
      • Bring to a boil over medium/high heat.
      • educe heat to medium and simmer for approximately 15 minutes, stirring occasionally. The caramel will have started to thicken and turn a golden brown colour.
      • Add the salt and stir.
      • The caramel is ready when it has turned a delicious caramel colour and it has reduced in volume by nearly 1/2.
      • Use the caramel warm with the pudding. It can be re heated over low heat.


      The cooking time for this Banana Caramel Pudding is based on my Pressure Cooker. The timer only begins once the ideal cooking pressure is reached; the time is not measured from when the cake is put in the pressure cooker. Most modern pressure cookers do this for you however some of the old school versions (like our parents and grandparents had) do not come with an inbuilt clock.
      Cooking time may vary from from cooker to cooker. If your cake is not cooked after the 10 minute resting period put it back in the pressure cooker for 15 minutes.
      It can also be cooked the old school way in a pot of simmering water but allow 4 hours for that method.