• No-fuss banana caramel pudding (Donna Hay: Fast, Fresh, Simple)Source: Donna Hay: Fast, Fresh, Simple

In the time it takes to defrost a frozen pudding, this banana caramel delight can be whipped up - and you can't beat home baked.






Skill level

Average: 3.2 (73 votes)


  • 175 g butter, softened and chopped
  • 1 cup (175 g) brown sugar
  • ½ cup (110 g) caster (superfine) sugar
  • ½ tsp ground cinnamon
  • 1 cup mashed banana 
  • 3 eggs
  • 2 cups (300 g) self-raising (self-rising) flour
  • ½ tsp baking powder

Caramel sauce

  • 1½ cups (375 ml) single (pouring) cream
  • ¾ cup (135 g) brown sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat oven to 170°C (325°F).

2. To make the pudding, place the butter, sugars, cinnamon, banana, eggs, flour and baking powder in the bowl of an electric mixer and beat on medium speed for 1 minute or until just combined.

3. Pour the mixture into a greased 28 cm x 8 cm loaf tin lined with non-stick baking paper and bake for 1 hour or until cooked when tested with a skewer.

4. To make the caramel sauce, place the cream and brown sugar in a saucepan and simmer for 10 minutes or until thickened. Slice the pudding and pour over the warm sauce.