This was adapted from the Gizzi Erskine’s Sticky Banoffee Pudding recipe in her book (which I love love LOVE!). I decided to put some walnuts in there and ignored the dates (mainly because I didn’t have them!)
1 teaspoon bicarbonate of soda
85g softened unsalted butter
175g golden caster sugar
2 large free-range eggs, beaten
175g self-raising flour, sieved
3 bananas, roughly mashed
1 teaspoon ground mixed spice
- Preheat the oven to 180°C/gas 4 and line a 22cm baking dish with greaseproof paper
- Cream together the butter and sugar until light and fluffy, then add the eggs, one at a time.
- Fold in the flour, banana, mixed spice, bicarb and pour into the baking dish.
- Bake for 30 minutes, until the top is springy and a skewer comes out clean when inserted into the centre.(originally posted on my www.lickingthewhisk.com blog)