Bake this comforting banana sticky toffee pudding, then check out our banana bread, classic sticky toffee pudding and upside-down banana pudding. We've also got plenty more self-saucing pudding recipes and indulgent desserts to sink your spoon into.


  • 150g medjool dates, pitted and chopped
  • 100g salted butter, softened, plus extra for the dish
  • 300g light muscovado sugar
  • 3 ripe bananas, peeled
  • 3 eggs
  • 1 tsp vanilla extract
  • 250g self-raising flour
  • 200ml double cream
  • 50g chopped nuts (walnuts or pecans work well)
  • vanilla ice cream, to serve


  • STEP 1

    Tip the dates into a heatproof bowl and pour over 150ml of just-boiled water. Cover and leave to soak for 30 minutes. Once cool, blitz with a hand blender until smooth, or transfer to a blender. Butter a 2-litre baking dish.

  • STEP 2

    Heat the oven to 180C/fan 160C/gas 4. Beat together the butter and 100g of the sugar using an electric whisk until pale and fluffy. Mash two of the bananas in a separate bowl and whisk in the eggs and vanilla. Add the banana mixture into the butter and sugar, then fold in the date purée and flour to make a batter.

  • STEP 3

    Heat the double cream in a medium pan with the rest of the sugar and 200ml of water until the sugar has dissolved.

  • STEP 4

    Tip the batter into the prepared baking dish. Halve the remaining banana lengthways and arrange it on top, cut-side up. Scatter over the nuts and pour over the cream mixture, then bake for 35-40 minutes or until golden and risen. Leave it to rest for 10 minutes before scooping into bowls and serving with ice cream.

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Anna Glover profile
Anna GloverSenior food editor

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