• 6servings
  • 75minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB6, H, D
MineralsNatrium, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 125 g butter , softened

  2. 50 g brown sugar

  3. 50 g granulated sugar

  4. 2 eggs

  5. 3 mashed bananas

  6. 225 g plain flour , sifted

  7. 75 g walnuts

  8. pinch of salt

  9. 5 g baking powder , sifted

  10. cream , to serve

  11. 300 ml double cream

  12. 200 ml milk

  13. 3 eggs , plus

  14. 2 yolks

  15. 150 g brown sugar

  16. 25 ml strong coffee , (ideally espresso)

  17. 50 g butter

  18. 250 ml double cream

  19. 30 g granulated sugar

  20. 250 g dark chocolate , 70% cocoa solids broken into pieces

  21. 15 g butter

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 170ºC/gas 3.

  2. Cream together the butter and both sugars in a mixing bowl, until well mixed.

  3. Beat in the eggs, one at a time, then mix in the mashed bananas and the walnuts.

  4. Mix in the sifted flour, salt and baking powder. Transfer the mixture to a greased loaf tin. Bake for 50-60 minutes until set. Check for doneness by inserting a skewer. If it comes out clean the banana loaf is cooked through. Cool the banana loaf on a wire rack.

  5. Meanwhile, make the custard. Heat together the double cream and milk in a pan, bringing to the boil. Meanwhile, whisk together the eggs, yolks and brown sugar in a bowl. Place the dark chocolate, coffee and butter in a separate bowl.

  6. Pour the hot cream mixture over the chocolate mixture, and mix together until the chocolate has melted. Pour the hot chocolate cream mixture to the egg mixture, whisking as you do so until well-blended.

  7. To make the ganache heat together the double cream and the sugar, bringing to the boil. Pour the hot cream over the chocolate and butter, stirring until the chocolate and butter have melted, Set aside to cool, cover and chill.

  8. Cut the cooled banana loaf into cubes and place in a large bowl. Pour over the custard and set aside to stand for 30 minutes.

  9. Preheat the oven to 200ºC/gas 6.

  10. . Grease 6 baking rings and place them on baking sheets, lined with greaseproof paper.

  11. . Pack the rings half-full with the custard-soaked banana loaf. Place a ball of the chilled ganache in the centre of each ring, then top with more custard-soaked banana loaf.

  12. . Bake the filled ring moulds for 15 minutes. Serve the puddings warm from the oven with cream.


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