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Sticky banana, date & pecan skillet pudding

One sticky banana, date & pecan skillet pudding

Sticky banana, date & pecan skillet pudding

Name: Sticky banana, date & pecan skillet pudding
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 100g stoned dates chopped; 150ml whole milk; 200g butter softened; 150g dark soft brown sugar; 2 very ripe bananas unpeeled; 3 medium eggs; 1 tsp vanilla extract; 200g self-raising flour; ½ tsp bicarbonate of soda; 100g pecans chopped; vanilla ice cream to serve; 100g dark brown soft sugar; 100ml double cream; 25g butter

Cassie Best

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Serves 6

Easy

Prep: 15 mins

Cook: 55 mins

A star rating of 5 out of 5.2 ratingsRate

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Use overripe bananas (skin and all!) in this indulgent no-waste pud, made with gorgeous sticky dates and pecans. Enjoy with a scoop of vanilla ice cream

Vegetarian

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Alternatives

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Classic vanilla ice cream

A star rating of 4.4 out of 5.18 ratings

Homemade custard

A star rating of 4.6 out of 5.216 ratings

Ingredients

Nutrition

Units:

MetricUS

100g stoned dates

chopped
150ml whole milk
200g butter

softened
150g dark soft brown sugar
2 very ripe bananas

unpeeled
3 medium eggs
1 tsp vanilla extract
200g self-raising flour
½ tsp bicarbonate of soda
100g pecans

chopped
vanilla ice cream

to serve

For the sauce

100g dark brown soft sugar
100ml double cream
25g butter

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Nutrition: Per serving

kcal892
fat55g
saturates27g
carbs85g
sugars59g
fibre4g
protein11g
salt1.78g

Method

step 1

Put the chopped dates and milk in a saucepan and warm over a low-medium heat until the milk is steaming. Cook for a few more minutes until the dates are soft, then remove from the heat and leave to cool a little.
step 2

Heat the oven to 180C/160C fan/gas 4. Tip the butter, sugar, whole bananas (including the skin), eggs, vanilla, flour, bicarb, and the date and milk mixture into a blender. Add ½ tsp salt and blend to a smooth cake batter. Butter a 25cm skillet pan (a deep ovenproof frying pan) or baking dish and pour in the batter. Bake for 40-45 mins until golden brown and cooked through.
step 3

While the pudding is baking, cook the ingredients for the sauce with the remaining pecans in a small pan over a low heat until gently bubbling, about 2-3 mins. Stir in a pinch of salt.
step 4

When the pudding is cooked, pour over the sauce, then return to the oven for 2-3 mins until the sauce is bubbling. Serve with scoops of vanilla ice cream.

Recipe from Good Food magazine, February 2025

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A star rating of 5 out of 5.2 ratings

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