My mum has been making this pudding since I was a child and it’s truly delicious. And with a few tweaks it became even healthier 😉
Its appearance is kind of rustic and this recipe makes a small pudding but it is so easy to prepare that I bet you’ll keep making it over and over just like me 🙂
4 tbsp muscovado sugar
2 tbsp GF flour
40g margarine, room temperature
Preheat oven to 180oC and grease a cake ring.
Mash the bananas, add the other ingredients and beat well.
Pour batter into prepared tin and bake for about 1 hour or until golden brown.
Serve with cinnamon sugar or butterscotch.
NOTE: You can totally use caster sugar, butter and plain flour instead, like my mother does.
I’m taking it to Fiesta Friday 🙂