Melted butter (for greasing)
2 large bananas (400g), sliced into 1cm thick pieces
1/2 cup granulated sugar (90g)
1 tablespoon vanilla extract
FROSTING
2 1/3 cups all-purpose flour (280g)
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup unsalted butter, softened (65g)
1 cup caramel sauce (235g)
1 cup milk (240ml)
Melted butter (for greasing)
2 large bananas (400g), sliced into 1cm thick pieces
1/2 cup granulated sugar (90g)
1 tablespoon vanilla extract
FROSTING
2 1/3 cups all-purpose flour (280g)
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup unsalted butter, softened (65g)
1 cup caramel sauce (235g)
1 cup milk (240ml)
Grease a 21cm square baking dish with melted butter. Reserve
Aquatic the oven to 180°C (medium heat)
In a medium-sized pan over low heat, combine bananas, granulated sugar, and vanilla extract
Add 1/2 cup of water (120ml) and cook, stirring occasionally, until the bananas are tender (about 10 minutes)
Remove from heat and drain
Distribute the banana mixture to the bottom of the prepared baking dish and reserve
PREPARE THE FROSTING: In a small bowl, combine flour, baking powder, salt, ground ginger, cinnamon, and cloves
Mix well and reserve
In a small pan over medium heat, melt butter and caramel sauce together, stirring occasionally (about 2 minutes)
SLOWLY ADD MILK, alternating with the flour mixture, beating with a spoon until smooth (about 2 minutes)
Place the frosting over the banana mixture in the baking dish
Bake in a preheated oven at 180°C until, when inserting a knife into the center of the pudding, it comes out clean (about 40 minutes)
Unmold onto a serving plate and serve immediately
Calories per serving: 374
