- 20g butter
- 2 just-ripe bananas, peeled, thinly sliced diagonally
- 125g butter, softened, extra
- 1 cup (200g) brown sugar
- 3 eggs
- 3/4 cup (115g) plain flour
- 1/2 cup (75g) self-raising flour
- 1/4 cup (45g) hazelnut meal
- 1 ripe banana, extra, mashed
- 1/2 cup (100g) brown sugar, extra
- 1/2 cup (125ml) water
- Thick cream or yoghurt, to serve
Preheat oven to 160°C. Grease and line a 20cm round cake pan with baking paper.
Melt butter in a large frying pan over medium-high heat until foaming. Add half the banana slices and cook for 1 minute each side or until golden. Transfer to the base of the prepared pan. Repeat with the remaining banana slices.
Use an electric mixer to beat the extra butter and sugar in a medium bowl until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add the flours and hazelnut meal and stir to combine. Add the mashed banana and stir until just combined. Spoon the mixture into the prepared pan and use the back of a spoon to smooth the surface. Bake in preheated oven for 1 hour or until a skewer inserted in the centre comes out clean. Remove from heat and set aside for 10 minutes before turning pudding out onto a serving plate.
Meanwhile, combine the extra sugar and water in a saucepan over low heat and cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Cook for 2-3 minutes or until syrup thickens slightly. Remove from heat. Drizzle the hot syrup over the pudding. Serve immediately with thick cream or yoghurt, if desired.