It’s been cold, grey and wet in Cape Town for the last couple of days and that calls for soups, stews and spicy puddings!
Two of my favourite South African foodie magazines recently posted recipes for banana tarte tatins and it reminded me of this old fashioned upside-down banana pudding. This is really a retro dish.
My brother-in-law apparently made this dish at least two to three times a week when he was in high school and he normally ate most of the pudding by himself! His brothers and sisters were always very upset about this and later started making their own puddings! Growing up on a banana farm there was never any shortage of bananas, but they all used to fight about whose pudding would go into the oven first!
My children used to love this pudding when they were young but I haven’t made it for a couple of years now. I use to make this in a round cake pan and the bananas were always sliced into rounds. This time I sliced the bananas into four slices, lengthwise, and I used a square dish. It looked delicious and tasted just like I remembered!
Serve it as is or drizzled with some cream!
- 45ml melted butter
- 60ml brown sugar
- 5ml grounded cinnamon
- 3 to 4 bananas, sliced into 4 slices in the length
- 2 star anise seeds
- 2 eggs
- 250ml sugar
- 250ml cake flour
- 10ml baking powder
- 2.5ml salt
- 30ml butter
- 80ml cream or milk
- Pre-heat the oven the oven to 180⁰C.
- Place the melted butter into the bottom of a square lose bottomed tart pan.
- Sprinkle the brown sugar and the cinnamon over.
- Place the banana slices into the cinnamon mixture in the pan covering the whole pan.
- Place the star anise seeds into the pan (one in each half of the pan)
- Beat the eggs and sugar together until light and fluffy.
- Sieve the cake flour, baking powder and salt together. Rub the butter into the cake mixture until it resembles crumbs.
- Add the flour mixture with the cream/milk to the egg mixture and beat until combined.
- Spoon the batter over the bananas and bake in the pre-heated oven for 30 minutes.
- Remove from the oven and cool slightly.
- Turn the pudding over and serve warm.