| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Super2 |
10 |
servings |
INGREDIENTS
| 375 |
g |
Butter; softened |
| 1 1/2 |
c |
Caster sugar |
| 6 |
|
Eggs |
| 3 |
c |
Self-raising flour |
| 1 1/2 |
ts |
Baking powder |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Vanilla essence |
| 3 |
|
Ripe bananas; mashed |
| 200 |
g |
Butter |
| 1 3/4 |
c |
Brown sugar |
| 1 3/4 |
c |
Thickened cream |
INSTRUCTIONS
TOFFEE SAUCE
1 . Beat butter and sugar together until light and creamy. Add eggs one at
a time, beating well after each addition.
2. Sift together flour, baking powder and cinnamon. Fold flour mixture and
vanilla essence into butter mixture. Stir in bananas. Pour batter into a
greased and lined 25 cm square cake tin. Bake in a moderate oven (180C) for
I hour or until cooked when tested.
3. To make sauce, place butter and brown sugar in a saucepan and cook over
a low heat, stirring, for 10 minutes or until sugar dissolves. Remove pan
from heat and gradually stir in cream. Return pan to heat. Simmer,
stirring, for 4 minutes until sauce is smooth.
4. Serve pudding hot or warm, cut into squares and accompanied by sauce.
Recipe by: Super Food Ideas (Aussie Magazine)
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