Quick & Easy

Banana pudding with espresso syrup

banana pudding with espresso syrup


Espresso syrup


1.Preheat oven to 180°C (160°C fan-forced). Grease deep 20cm-round cake pan; line base with baking paper.
2.Beat eggs in small bowl with electric mixer until thick and creamy. Add sugar; continue beating 5 minutes.
3.Fold in banana, yoghurt, butter and extract, then sifted flour, cinnamon and soda; pour mixture into pan.
4.Bake pudding about 50 minutes. Stand cake in pan 5 minutes; turn onto wire rack over tray, remove paper.
5.Meanwhile, make espresso syrup. Stir ingredients in small saucepan over heat, without boiling, until sugar is dissolved. Bring to the boil; transfer to heatproof jug.
6.Drizzle half of the hot syrup over hot cake; serve immediately with remaining hot syrup in heatproof jug and ice-cream.

You will need 4 large overripe bananas (920g) for this recipe.


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