Here’s something I knocked up this evening, as I had a surplus of over-ripe bananas to use. Like most of my recipes, it’s a no fuss, all reward kind of deal 😉
To make you’ll need:
- 3 ripe bananas, mashed
- 1tsb peanut butter, smooth
- 1tsp ground cinnamon
- 1 heaped tbs of golden syrup (corn syrup/agave would also work)
- 170g rolled oats
- 60g muscavado sugar
- 200ml non-dairy milk- I used oat milk
- Handful of sultanas
- Handful of pumpkin seeds
- 100g plain flour, sifted
- Pinch of salt
To make the sauce:
- 125ml water
- 80g soft brown sugar
- 125ml non-dairy milk (I used oat milk)
- 1tsp cornflour
- Pinch of salt
Start by putting the milk on a medium heat on the hob. Add the salt, sugar and golden syrup. Stir until it dissolves. Next, add in the oats and cook out for 4-5 minutes until the mixture starts bubbling and thickening like a big golden porridge.
In a separate bowl, add the peanut butter to the bananas and mash. The oat mixture should have cooked out by this point. Take it off the heat and leave it to cool, slightly.
Pour the oats into the bananas and combine both mixtures. Once it’s done, stir in the flour and cinnamon bit by bit until it comes together into a thick, sticky mixture.
Grease and line a square baking tin and fill with the oaty mixture. Put it into a pre-heated oven at 140°C for 1 hour.
While it’s cooking, you can make the salted caramel sauce.
To make, simply put the sugar and water onto the hob at a high heat. Add in 1tsp of cornflower to the milk and stir. This needs to be done, before putting it into the caramel. When the sugar has dissolved and is starting to caramelise add in the milk and stir. Turn down to a medium heat and leave it until it thickens. This can take 5-6 minutes. Once thickened, stir, take off the heat and add in the salt. Place into a jug/bowl and set aside. It will thicken even more as it cools.
Once the hour is up, take out the bake and test if it’s done with a toothpick. As it’s a pudding not a cake, it’s ok if the bake is slightly squidgy. Leave to cool for 10-15 minutes. It’s best served warm.
I served mine smothered in the sauce with a dollop of cremè fraîche on the side. I used Oatly imat fraiche – which seems to be only sold in Scandinavia atm (lucky I brought some back from my travels!) but soy natural yoghurt will also work.