A rich and comforting Banana Malva Pudding made with ripe bananas and soaked in a warm buttery cream sauce. Soft, moist, and perfect served warm.

Scale

2 ripe bananas, mashed

2 large eggs

1/2 cup granulated sugar

1/4 cup brown sugar

1/2 cup milk

1/4 cup melted butter

1 tablespoon apricot jam

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

For the Sauce:

1/2 cup heavy cream

1/2 cup milk

1/2 cup brown sugar

1/4 cup unsalted butter

1 teaspoon vanilla extract

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1. Preheat oven to 350°F (175°C) and grease an 8-inch square baking dish.

2. Whisk together bananas, eggs, sugars, milk, butter, apricot jam, and vanilla.

3. Add flour, baking soda, and salt and mix until combined.

4. Pour batter into prepared dish.

5. Bake for 30 to 35 minutes until golden and set.

6. Meanwhile combine cream, milk, brown sugar, butter, and vanilla in a saucepan.

7. Heat gently until butter melts and sugar dissolves.

8. Remove pudding from oven and poke holes across the surface.

9. Slowly pour warm sauce over the hot pudding.

10. Allow pudding to absorb sauce for 15 minutes.

11. Serve warm.

Use very ripe bananas for the best flavor.

Pour the sauce over the pudding while both are warm.

Serve with vanilla ice cream for the ultimate dessert.

Store leftovers refrigerated for up to 4 days.