Banana ginger pudding
Photo by Tam West
This is a cross between banana cake and a sticky date pudding that is gluten and dairy free and made with natural sweetness. It’s rich, so remember it’s a treat food, not something to have every night. Turning this pudding upside down once it’s baked shows off the luscious date and banana layer underneath. If you place the banana slices flat against the baking paper at the start they look great once they’re caramelised. Serve straight from the oven while it’s steaming hot and tender. The whipped banana cream is not so sweet, giving a bit of balance. If you fancy making it more like icecream, add a couple more frozen bananas. But wait, that would make nine bananas in one dessert, is that even allowed? I think yes, sometimes when you’re on to a good thing it’s worth just going for it.
|⅔ cup||Dates, chopped|
|2||Bananas, ripe and sliced|
|2 Tbsp||Maple syrup|
|4||Bananas, very ripe|
|¼ cup||Honey, soft|
|1 knob||Ginger, about 4cm, finely grated|
|½ cup||Oil, light, grapeseed or rice bran|
|1 cup||Rice flour|
|½ tsp||Baking soda|
- Line the base of a 15 x 25cm baking dish with baking paper. Sprinkle with chopped dates then add the two sliced bananas and press down firmly. Drizzle with maple syrup.
- Mash the four very ripe bananas thoroughly and allow to sit for 30 minutes to go a bit brown. Mash in honey, ginger and lemon zest and stir in oil.
- Add sifted rice flour, baking soda and salt and mix in thoroughly (there’s no need to worry about over-mixing with rice flour).
- Pour over the banana date layer in the baking dish and bake at 170C for 50-60 minutes or until a skewer inserted in to the middle comes out clean.
- For the banana cream, place all ingredients in a food processor or blender and run until perfectly smooth. Serve in a bowl alongside the hot pudding.