Banana pudding with espresso syrup

  • 55 mins cooking
  • Serves 8
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Banana pudding with espresso syrup
  • 2 eggs
  • 1 cup (200g) firmly packed brown sugar
  • 2 cup mashed banana
  • 1/2 cup (140g) low-fat yoghurt
  • 40 gram butter, melted
  • 2 teaspoon vanilla extract
  • 2 cup (300g) self-raising flour
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon bicarbonate of soda
  • ice-cream, to serve
Espresso syrup
  • 3/4 cup (165g) sugar
  • 3/4 cup (180ml) water
  • 1 tablespoon instant coffee granules


Banana pudding with 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.