- 8 large ripe bananas
- 250g butter, softened
- 1 cup caster sugar
- 1 vanilla bean
- 4 eggs
- 1 cup self raising flour
- 1/2 teaspoon baking powder
- 250g sugar
- 1 cup water
- 400ml cream
- 200g butter, chilled and chopped into 1cm cubes
Preheat oven to 180 C. Place the bananas on a tray and roast until soft, 20-30 minutes. Allow to cool. Peel and mash with a fork.
Beat butter and sugar until light and fluffy.
Scrape the vanilla bean and add contents to the mix. While still beating, add eggs, 1 at a time until well incorporated.
Sift flour and baking powder into the mix and as well as the mashed banana, gently fold together.
Grease large muffin tins and fill 3/4 full with mixture.
Cover with foil and seal the edges tightly. Place muffin tins in a roasting dish and fill the tray with hot water until it comes half way up the tins. Cover the whole tray with foil and bake for 35-40 minutes.
Place water and sugar in a heavy based pan and stir gently to dissolve sugar, brushing the sides of the pan with a wet brush to prevent crystals. Once the mixture comes to the boil stop stirring immediately and boil until the syrup starts to colour and deepens to a full caramel colour. Remove from the heat and carefully pour in the cream, stirring to mix. If you get lumps then return to the heat and stir until dissolved. Remove from heat and whisk through butter until melted and incorporated.
Serve puddings with caramel sauce, ice cream and a chunk of hokey pokey if you like.