Yield: 10 servings
|375 grams||Butter; softened|
|1½ cup||Caster sugar|
|3 cups||Self-raising flour|
|1½ teaspoon||Baking powder|
|1 teaspoon||Vanilla essence|
|3 \N||Ripe bananas; mashed|
|1¾ cup||Brown sugar|
|1¾ cup||Thickened cream|
1 . Beat butter and sugar together until light and creamy. Add eggs one at a time, beating well after each addition.
2. Sift together flour, baking powder and cinnamon. Fold flour mixture and vanilla essence into butter mixture. Stir in bananas. Pour batter into a greased and lined 25 cm square cake tin. Bake in a moderate oven (180C) for I hour or until cooked when tested.
3. To make sauce, place butter and brown sugar in a saucepan and cook over a low heat, stirring, for 10 minutes or until sugar dissolves. Remove pan from heat and gradually stir in cream. Return pan to heat. Simmer, stirring, for 4 minutes until sauce is smooth.
4. Serve pudding hot or warm, cut into squares and accompanied by sauce.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.