An abundance of overripe bananas tends to encourage baking, does it not? Coveting neglected, increasingly blackened logs compels you to construct some sweet concoction.
Whether it’s an old favourite, such as banana bread, or something new, like that lovely banana muffin recipe you stashed away for a banana-rich day…you’re in good hands with overripe bananas. Deliciousness is truly assured. Naturally sweet and the perfect partner of so many scrumptious additions (from chocolate to nut butters, spice, honey and yoghurt), I quite favour them to be one of my most beloved baking ingredients.
Recently, I’ve found myself reaching for bananas more and more when doing my shopping. Perhaps it’s the golden glow, reinforcing the presence of Spring sunshine. Or maybe my craving for banana smoothies is surfacing after a Winter without. Whatever the reason, I’ve rolled with it, freezing some and leaving many for smoothies, porridge and, my newest baking adventure, banana self-saucing pudding.
I experimented fervently with this recipe, searching for that perfect balance of wholesome flours and desired, fluffy pudding-like texture. More recently I added millet to the mix, and that was it. I was done. The gleeful pop this grain provides is a true delight.
This is a well-enjoyed recipe in our house, providing both comfort and nourishment. And of course, refuge for those overripe bananas.
Banana, Millet and Maple Self-Saucing Pudding
Serves 4-6 (depending on how hungry your pudding people are)
1/4 cup Millet (from health food stores)
1/4 cup Almond Meal
1/2 cup Wholemeal Plain Flour
1 1/2 teaspoons Baking Powder
2 pinches Salt
1/4 teaspoon Cinnamon
2 small very ripe Bananas (~275g with skin on)
2 tablespoons Pure Maple Syrup
1 1/2 tablespoons Brown Sugar
3/4 cup Boiling Water
1. Preheat your oven to 180 Degrees Celsius, convection setting. Grease a circular baking dish with butter (I use a 15.5cm dish, 7cm high and I wouldn’t want a smaller one for fear of bubbling over).
2. To a large mixing bowl add the millet and almond meal. Sift in the wholemeal flour (adding back any fibre flakes that are left in the sieve) and then the baking powder. Add the salt and cinnamon and stir to combine,
3. Whisk the egg in a separate, smaller mixing bowl. Mash the banana in with the egg and add the maple syrup. Stir.
4. Add the wet mixture to the dry mixture and gently fold through until combined. Pour into the prepared baking dish and flatten the surface with a spatula.
5. Boil some water and in a mug combine 3/4 cup boiling water with the brown sugar. Stir until the sugar dissolves.
6. Pour the sugar water mixture over the pudding batter, using the back of a soup spoon (concave side) to soften the flow.
7. Bake in the oven for ~25 minutes, until the middle is fluffy and the top becomes a bubbling syrupy sauce. Serve warm with natural yoghurt (I favour Roaming Cow Dairies Natural Yoghurt).
Scrape it clean.