Ingredients
2 small bananas, peeled (about 170g each)
1 cup brown sugar, firmly packed
Softly whipped cream, to serve
PUDDING
1 ¾ cups self-raising flour
½ cup brown sugar, firmly packed
½ cup milk
2 eggs
100g unsalted butter, melted, cooled
1 cup ripe mashed banana
¾ cup coarsely chopped pecans
Method
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Lightly grease a large ovenproof dish (12-cup capacity).
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To make pudding, sift flour and sugar into to a large bowl.
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Combine milk, eggs and butter in a medium jug. Whisk well. Add to flour mixture with mashed banana. Whisk until smooth. Stir in pecans. Pour into prepared dish. Smooth over top.
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Cut bananas lengthways in half. Place cut-side up on top of pudding. Sprinkle with sugar. Slowly and carefully pour 2 ½ cups boiling water over the top.
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Cook in a moderate oven (180C) for about 40 minutes, or until a spongy cake forms on top and sauce is runny underneath. Remove.
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Serve with whipped cream.
