Sticky Banana Date Pudding with Rum Caramel (2024)

For the puddings

• ▢ 2 medium bananas , mashed with a fork
• ▢ 4 tablespoons coconut oil (measured after melting)
• ▢ 1 tablespoon unsulphured or blackstrap molasses (I like the one from Wholesome Sweeteners)
• ▢ 1 tablespoon vanilla extract
• ▢ 250mls / 1 cup plus 2 teaspoons unsweetened non-dairy milk
• ▢ 75g / ½ cup g coconut sugar , (any granulated sugar will work as a sub but it's a bit heavier so half a cup will be about 100g)
• ▢ 1 teaspoon ground cinnamon
• ▢ ½ teaspoon salt
• ▢ 270g / 2 cups spelt flour (I have not tested these puddings with any other flour)
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon baking soda
• ▢ 10 medjool dates , stoned and chopped finely, (dried dates can be subbed but soak them in hot water for 15 mins first)
• ▢ 60g / ½ cup chopped walnuts (optional)

For the rum caramel

• ▢ 150g / 1 cup coconut sugar
• ▢ 10 tablespoons of rum (I used Kraken Black Spiced Rum but any dark rum will be fine - 10 tablespoons is about 2 miniature bottles. If you want to make this pudding alcohol free then use water instead)
• ▢ 6 tablespoons cashew butter (almond butter would probably work too)
• ▢ ½ teaspoon salt
• ▢ 4 to 8 tablespoons water
• ▢ More walnuts for sprinkling (optional)

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  Preheat the oven to 350°F

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  Grease 8

  capacity of each about 175mls. (or an 8 x 8 pan - see recipe notes)

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  Line the bottom of each one with a circle of parchment paper.

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  In a large bowl add all of the dry ingredients - (sugar, cinnamon, salt, flour, baking powder and baking soda).

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  In a jug or another bowl, mix all of the wet ingredients together well - (mashed banana, liquid coconut oil, molasses, vanilla and milk).

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  Pour the wet into the dry and mix well but don't over mix. Just enough to get everything combined enough that you can't see any dry flour.

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  Pour in the walnuts and dates and stir well again.

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  Spoon the mixture into the 8 prepared tins. Level the tops, place on a baking sheet and bake for 25 - 30 mins. When done they start coming away from the sides a bit and the sponge on top will bounce back if you poke it with a finger. The tooth pick test isn't too reliable because of the banana bits in it.

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  Remove from the oven and serve immediately or leave to cool in their tins.

For the rum caramel

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  Add the coconut sugar and the rum to a small pan.

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  Heat over a medium heat, swirling the pan occasionally, until the sugar is completely melted and both are combined. It only takes a minute or two. As soon as it starts bubbling remove from the heat.

  See Also

  Gebakken tonijn, gekaramelliseerde venkel, gekonfijte aardappel en choronsaus

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  Stir in the cashew butter and the salt and 4 tablespoons of the water.

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  Put back over a low heat and stir well until combined. The light coloured flecks will lessen as you stir. Don't let it boil as it can burn really easily. Remove from the heat if it gets too hot,

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  Check the consistency. I used a total of 8 tablespoons of water in mine but it will vary depending on how liquidy your cashew butter is. Just add enough to make it a thickish, very pourable caramel consistency.

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  It is ready in a few minutes, as soon as it is combined well.

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  Serve the puddings straight from the oven with a drizzle of warm rum caramel sauce, a sprinkle of chopped walnuts and a dollop of ice-cream or some coconut whipped cream.

These Baked Banana Puddings freeze brilliantly. Just keep them in their tins and wrap them well in cling wrap or pop into a freezer bag or freezable sealed container. When you want to eat them you can bake them straight from the freezer. They take about 30 minutes on 350°F to cook through. If they aren’t frozen they only take about 15 minutes to heat through.

The rum caramel sauce will keep for up to 10 days in a sealed container in the fridge.Just warm it through gently in a small pan or in the microwave.

If you do not have individual pudding basins then you can also cook this recipe in a 8 x 8 brownie pan. It will taken about 40 - 45 minutes to cook through. Leave to cool in the tin and cut into squares to serve.

Nutritional Info Hide

NUTRITION

Serving: 1pudding with caramel sauce | Calories: 576kcal | Carbohydrates: 93g | Protein: 9.2g | Fat: 19g | Sodium: 388mg | Fiber: 7.3g | Sugar: 61g | Vitamin A: 150IU | Vitamin C: 3.3mg | Calcium: 150mg | Iron: 2.9mg