Description
Delicious Banana Malva Pudding is a warm, comforting South African dessert featuring a moist banana-flavored sponge cake soaked in a rich, creamy caramel sauce. This delightful twist on traditional malva pudding uses ripe bananas to add natural sweetness and a subtle fruity flavor, perfect for cozy gatherings or special occasions.
Ingredients
Scale
For the Pudding:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup mashed ripe bananas (about 1-2 medium bananas)
- 1/2 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 tbsp vinegar
For the Sauce:
- 1 cup sugar
- 1/2 cup water
- 1 cup cream
- 1/2 tsp vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 180°C (350°F). Grease a baking dish to prevent sticking and set aside.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, sugar, baking soda, and salt to ensure they are well combined and aerated.
- Combine Wet Ingredients: In another large bowl, whisk the mashed bananas, milk, eggs, melted butter, vanilla extract, and vinegar until smoothly integrated.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet banana mixture, stirring gently until the batter is smooth and evenly mixed.
- Bake the Pudding: Pour the batter into the prepared baking dish. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Prepare the Sauce: While the pudding bakes, combine the sugar, water, and cream in a saucepan. Bring the mixture to a boil over medium heat and cook for about 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla extract.
- Serve: Once the pudding is out of the oven and still warm, pour the hot sauce evenly over it, allowing the pudding to soak up the sauce. Serve warm for the best taste experience.
Notes
- Use ripe bananas for the best natural sweetness and flavor.
- You can substitute full cream milk for a lighter version, but it may affect the pudding’s richness.
- If you prefer a thicker sauce, let it simmer a bit longer to reduce before adding vanilla.
- The vinegar helps to activate the baking soda for a lighter, fluffier pudding texture.
- Leftovers can be refrigerated for up to 3 days and gently reheated before serving.
