2 small bananas, peeled (about 170g each)
1 cup brown sugar, firmly packed
Softly whipped cream, to serve
1 ¾ cups self-raising flour
½ cup brown sugar, firmly packed
½ cup milk
100g unsalted butter, melted, cooled
1 cup ripe mashed banana
¾ cup coarsely chopped pecans
Lightly grease a large ovenproof dish (12-cup capacity).
To make pudding, sift flour and sugar into to a large bowl.
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.
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.
Cook in a moderate oven (180C) for about 40 minutes, or until a spongy cake forms on top and sauce is runny underneath. Remove.
Serve with whipped cream.