Dessert

Banana sticky toffee pudding

Name: Banana sticky toffee pudding recipe
Yield: 6
Ingredients: 50g unsalted butter, melted, plus extra, softened, to grease; 150g caster sugar; 185g self-raising flour; 2 tsp ground cinnamon; 1 tsp ground cardamom; 160ml milk; 1 tsp vanilla bean paste; 120g banana; Chopped roasted walnuts, to serve; Double cream, to serve; 110g brown sugar; 40g unsalted butter, chopped; 250ml thickened cream; 20g salted butter; 165g caster sugar

Rate now

Jump to recipe

by Dominic Smith

May 28, 2025

“Be sure to use very ripe bananas in this pudding. They add natural sweetness, moisture and a deeper caramelised flavour.” – Dominic Smith.

You’ll need a 24cm (top) x 18cm (base) x 4.5cm-deep round baking dish for this recipe.

50g unsalted butter, melted, plus extra, softened, to grease
2/3 cup (150g) raw caster sugar, plus extra, to scatter
1 1/4 cups (185g) self-raising flour
2 tsp ground cinnamon
1 tsp ground cardamom
2/3 cup (160ml) milk
1 tsp vanilla bean paste
2 (120g) very ripe bananas, coarsely chopped, plus extra, sliced lengthways, to serve
Chopped roasted walnuts, to serve
Double cream, to serve

Toffee

110g brown sugar
40g unsalted butter, chopped

Caramel drizzle

1 cup (250ml) thickened cream
20g salted butter
3/4 cup (165g) caster sugar

Method

1.

For the toffee, place brown sugar, unsalted butter and 1 cup (250ml) water in a small saucepan over high heat. Bring to the boil. Stir to combine. Set aside to cool slightly.
2.

For the caramel drizzle, combine cream, salted butter and 1 tsp salt flakes in a small bowl and set aside. Place caster sugar with 1/4 cup (60ml) water in a medium saucepan and bring to the boil over medium-high heat. Cook, swirling pan occasionally, for 6-8 minutes, until a dark amber caramel. Remove pan from heat. Working quickly, and taking care of any splatter, use a metal whisk to stir in cream mixture until combined. Set aside in pan to cool slightly.
3.

Preheat oven to 180°C/160°C fan-forced. Lightly grease a 24cm (top) x 18cm (base) x 4.5cm-deep round baking dish with extra butter. Scatter over extra raw caster sugar, making sure base and sides are lightly coated.
4.

Sift flour, 2/3 cup (150g) raw caster sugar and spices into a large bowl. Add the 50g unsalted butter, milk, vanilla and banana and stir to combine. Evenly spread mixture into prepared dish. Place dish on a large baking tray, then slowly pour toffee over the back of a metal spoon onto pudding.
5.

Bake for 40-45 minutes, until the top is slightly golden.
6.

Remove from oven, top with walnuts and extra banana and serve immediately, topped with caramel drizzle and cream.