• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Anna Banana
  • RECIPES
  • ABOUT
    • Privacy Policy
  • MY GEAR
  • COLLABORATE
  • PORTFOLIO
menu icon
go to homepage
  • RECIPES
  • COLLABORATE
  • CONTACT
  • ABOUT
  • PORTFOLIO
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • COLLABORATE
    • CONTACT
    • ABOUT
    • PORTFOLIO
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Pies Tarts and Crumbles

    Self Saucing Banana Pudding

    Published: Jan 24, 2021 by Anna · This post may contain affiliate links · This blog generates income via ads · 4 Comments

    Jump to Recipe Print Recipe

    Small batch recipe for self saucing banana pudding. This soft and squidgy pud is one of the coziest and most comforting bakes you will ever make! With a hidden pool of sticky, caramel- like sauce underneath, it gives the traditional banana bread a run for its money!

    side angle of banana pudding topped with melting ice cream and revealing the sauce underneath

    The magic of self saucing pudding

    If you never made self saucing pudding, you have been seriously missing out! It may look quite innocent at first glance, but don't let it fool you! Underneath that squidgy and moist sponge is a hidden pool of sticky, sweet and indulgent sauce, which makes this bake impossible to resist.

    What is really great about this recipe is how incredibly easy it is to make. You don't even need a mixer, just a couple of bowls and a baking dish.

    overhead shot of self saucing banana pudding topped with sliced banana and pecans

    It is made of a very simple batter, topped with banana and chopped pecans and covered with a hot liquid mix of brown sugar and golden syrup. As the pud bakes, the liquid sinks to the bottom and thickens underneath to create this sticky, utterly delicious sauce.

    Click here to watch me making this delicious bake on my Instagram TV

    How to make this pud

    Just like my Lemon Drizzle, this is a small batch recipe that is perfect for 2- 4 people. It comes together in less than 10 minutes and requires only 10 basic ingredients.

    To make it, you will need small, heat-proof oven dish, ideally rectangular, but any shape will do. My dish was 22cm long and 14cm wide, as well as 5cm deep and it is just perfect for this recipe.

    • top view of the mixing bowl with some dry ingredients and whisk on side
    • overhead image of a glass bowls with wet and dry ingredients and banana peel on side

    You will start with greasing the dish with some butter, then simply mix the dry ingredients, using only half of the sugar (the other half is reserved for the sauce). If using pecans, save a small handful for the topping.

    After that, you will mix the wet ingredients. Mash the banana, add melted butter (make sure it's not too hot), add milk and vanilla and whisk it all to combine. Pour the wet ingredients into dry, and mix together. Transfer the batter to prepared baking dish. Top it with banana sliced in half and the remaining pecans.

    • top view of a person mixing the batter in a bowl with spatula
    • top view of a small rectangular baking dish with batter inside

    Lastly, to make the sauce, you will mix the reserved sugar with golden syrup and boiling water. Stir it until the sugar dissolves, then gently pour it over the top of the pudding. Don't worry, it may look a bit strange at this point, but it will all come together nicely at the end!

    overhead shot of baking dish with self saucing banana pudding batter covered in liquid

    Bake it for 30-35 minutes, or until the top of the pudding is set and the sauce is bubbling out on sides.

    Best way to serve

    Just like any self saucing pudding, it should always be served straight away, while still hot. Enjoy it with a scoop of ice cream, some custard or some cream.

    If you leave the pudding to sit for too long, the sauce will get absorbed by the sponge. This recipe is not suitable for making in advance or freezing it.

    side angle photo of slice of banana pudding topped with ice cream and drizzled with sticky sauce
    top view at baking dish with self saucing banana pudding topped with ice cream

    Extra tips for success

    1. Use the oven dish that is slightly deeper- This self saucing pud will rise and puff up a bit as it bakes, so it's best to have a deeper dish. Also, if you are using baking dish that is significantly smaller or larger in size, remember that you will have to adjust the baking time.
    2. Go for ripe bananas- Just like with any baking recipe that uses bananas, make sure you use the ripe ones. Spotty ones that are turning brown will work best.
    3. Avoid breaking the surface of the batter- When pouring the hot liquid mix over the top of the pudding, do it slowly and gently. Pour it over the back of the dessert spoon, which will prevent breaking the surface.
    top view super close up at baking dish with self saucing banana pudding with a portion of it missing

    As always, thanks for tuning in to today's recipe. Remember to leave me a comment and a rating below, if you try this or any other of my recipes. Your feedback is really valuable to me and to the other readers.

    You can also follow me on my social channels: My Instagram, Pinterest and Facebook.

    straight ahead super close up at banana pudding with scoop of ice cream on top
    Print Recipe Pin Recipe
    5 from 15 votes

    Self Saucing Banana Pudding

    Soft, squidgy, warm and cozy- this rustic pudding has it all! Super easy and quick to make, with delicious caramel- like sauce hiding underneath. It's a perfect bake to enjoy on a cold day!
    Prep Time10 mins
    Cook Time35 mins
    Course: Dessert
    Cuisine: British
    Keyword: banana pudding, self saucing pudding
    Servings: 4 people
    Calories: 558kcal
    Author: Anna Wierzbinska

    Equipment

    • small rectangular oven dish (mine was 22cm x 14cm and 5cm deep/ 9"x 6")
    • mixing bowl x 2

    Ingredients

    • 50 g unsalted butter melted, plus extra for greasing
    • 135 g self-rising flour
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 150 g soft light brown sugar
    • 50 g pecans chopped
    • 2 small bananas
    • 125 ml milk of choice
    • 1 teaspoon vanilla extract
    • 1 large egg
    • 2 tablespoon golden syrup *see notes for the alternatives
    Metric - US Customary
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 180C (160C fan). Butter the small, rectangular oven dish and set it aside. Bring the kettle with water to boil.
    • In a large bowl, mix together the flour, baking powder, salt, half of sugar (75g) and chopped pecans (save a small handful for the topping). In a separate bowl, mash the banana, add melted butter, milk and egg and whisk to combine. Add the wet ingredients to dry, stir well and transfer to the baking dish. Smooth the top with spatula. Cut the remaining banana in half lengthways, then place it on top of the batter, cut side up. Scatter the remaining pecans on top.
    • Mix the remaining sugar with 150ml of boiling water and golden syrup. Stir it well to dissolve the sugar. Pour the liquid over the top of the pudding batter over the back of dessert spoon (this will prevent the surface of the batter breaking). Place in the oven and bake for 35 minutes, or until the top is set.
    • Remove from the oven and serve while hot, with ice cream, cream or custard.

    Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

    Notes

    • If you use baking dish that is significantly smaller or larger in size, baking times will have to be adjusted. The pud is ready when the top is set and the sauce is bubbling on sides.
    • Ripe bananas will work best in this recipe.
    • If no golden syrup is available, you can substitute it with dark corn syrup or honey.

    Nutrition

    Serving: 150g | Calories: 558kcal | Carbohydrates: 85g | Protein: 8g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 243mg | Potassium: 374mg | Fiber: 3g | Sugar: 54g | Vitamin A: 463IU | Vitamin C: 4mg | Calcium: 122mg | Iron: 1mg
    Did you make this?Tell me how you like it? Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!

    More Pies and Tarts Recipes

    • Strawberry Crumble
    • Vegan Banoffee Pie
    • Easy Cherry Clafoutis
    • Lemon Curd Mascarpone Tart

    Reader Interactions

    Comments

    1. cxxxxxp

      May 31, 2022 at 9:54 am

      5 stars
      Was I meant to mix in one banana? Or was I meant to have 3 in total? It says mash the banana but then later says to put the remaining banana on top . I don't have any remaining lol. Can't wait to eat this.

      Reply
      • Anna

        June 08, 2022 at 10:16 am

        I used two bananas in total, one was mashed into the batter, and the second was placed on top of the bake/ pudding. I hope you still enjoyed this recipe!

        Reply
    2. Jean

      August 27, 2021 at 8:58 am

      5 stars
      I like that it looks so moist too because of the sauce, excited to try but first I need to wait for my bananas to be more ripe.

      Reply
      • Anna

        August 31, 2021 at 1:31 pm

        Thanks so much Jean, let me know once you tried it! That sauce is the best part!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Anna Wierzbinska Portrait

    Welcome to Anna Banana! I'm Anna, the face and the voice behind this blog. I'm here mainly to satisfy your sweet cravings. This is where you will find recipes for delicious bakes, irresistible treats and desserts. Occasionally, something savoury too.

    More about me and my journey →

    Vegan Baking

    • Vegan Banoffee Pie
    • Peach Tart (vegan, gluten-free, refined sugar free)
    • Vegan Salted Caramel Cupcakes
    • Vegan Sweet Potato Cinnamon Rolls

    Featured On:

    Trending Recipes

    • Easy Apple Cake
    • French Cruller Doughnuts
    • Chocolate Crepe Cake
    • Small batch lemon drizzle cake

    Footer

    ↑ back to top

    About

    • About Anna
    • Services
    • Portfolio

    Newsletter

    • Sign Up! for emails and updates

    Information

    • Privacy Policy
    • Contact
    • Accessibility

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Anna Banana