Banana Bread Pudding

    50 minutes

    This started off to be a cake but ended up as a delicious old fashioned pudding that you could eat cold or hot. Tastes even better 24 hours later. Old brown bananas go best in this pudding and you can substitute brandy or milk for the rum.

    29 people made this

    Serves: 8 

    • 3 eggs
    • 90g caster sugar
    • 180g butter, melted
    • 180g self raising flour
    • 2 bananas
    • 1 teaspoon cardamom powder, or orange or lemon rind, finely grated
    • 1 teaspoon vanilla essence
    • 90ml dark rum, or as needed to make a pourable batter

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C (160 C fan forced). Grease a 20 cm spring form cake tin. Add all ingredients one at a time into the bowl of the cake mixer working at a medium to low speed. When all ingredients are added, turn beater up to very fast for 2 minutes.
    2. Pour into the cake tin and bake for 20 minutes then reduce heat to 150 degrees C (125 C fan forced) for a further 20 minutes or until a skewer test comes out cleanly.
    3. Cool in the pan for 1/2 hour at least before removing to a wire rack.

    Editor's note

    This recipe was edited by staff, to include measures and ingredients that are more familiar to Australian and New Zealand home cooks.

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    Reviews in English (7)


    Altered ingredient amounts. I used cinnamon or nutmeg instead of cardamom  -  12 Dec 2010


    Something else. I didn't change the temperature to 150 because when I dod that last time my cake took 1 hour instead of 40 minutes to bake as the middle wouldn't set  -  12 Dec 2010


    Was easy to put together but I had no cardamom so I substituted with nutmeg. It took up to 1 hour in the oven to fully cook which I believe is because of the temperature change halfway through. Was moist and absolutely delish though, great with cream  -  12 Dec 2010