Microwave banana pudding has been a little spot of brightness in these worrying days, scratching a sticky toffee pudding itch we hadn’t known was there.
We’ve made this recipe from the BBC Good Food website four times in the past three weeks. It’s a great way to use up old bananas, takes 15 minutes start to finish, cooks while you have dinner, and tastes fabulous.
We lived happily without a microwave until we started a family, at which point it became invaluable. Sterilising baby bottles, reheating cups of tea and dinners gone cold, thawing ice cubes of puréed parsnip, cooking toddler portions of corn or peas for an early dinner.
The baby/toddler years are well behind us, but the microwave continues to earn its counter space in our tiny kitchen.
Heating milk for coffee, a quick bowl of porridge before school, microwave popcorn for movie nights, teenage cooking experiments with mug cakes. And now, microwave banana pudding.
The first time I made it, I simply dusted it with icing sugar, the second time we drizzled it with double cream, after which we cut to the chase with vanilla ice cream and my go-to butterscotch sauce.
Microwave banana pudding
(serves 4)
- 100g (½ cup) butter
- 2 ripe bananas
- 100g (½ cup) brown sugar
- 100g (2/3 cup) self-raising flour
- 2 tsp cinnamon
- ¼ tsp salt
- 2 eggs, whisked
- 2 Tb milk (or rum!)
- Put the butter in a one-litre baking dish and microwave on medium in 30 second increments until melted.
- Add one and a half bananas to the melted butter and mash to combine. Stir in the eggs.
- Add the sugar, flour, cinnamon and salt and stir to combine. Stir in the milk (or rum).
- Slice the remaining half banana over the top of the batter.
- Return the dish to the microwave and cook on high for about ten minutes until nicely risen and set.
- Serve warm, dusted with icing sugar, with cream, or with ice cream and butterscotch sauce.
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