Chocolate and banana self-saucing pudding is the perfect winter dessert, your family will love this easy recipe.
I have to give credit to my husband Mike for this recipe, it was his idea to add banana to this easy chocolate pudding. Now chocolate and banana self-saucing pudding is the favourite dessert in our house. Such an indulgent treat to have after dinner. For an even speedier version, be sure to have a look at our Microwave Self-Saucing Chocolate Pudding!
To make this recipe simply sift together the flour, baking powder, cocoa and sugar. I like to add a pinch of salt to balance the flavours. Make a well in the centre of the dry ingredients then pour in milk, melted butter and crack in the egg. Mash the banana well then add that to the bowl. Stir everything together to create a cake like batter.
Pour the batter into a greased ovenproof dish and spread to the edges. Now it is time to make the sauce. Simply mix together boiling water, brown sugar and cocoa. Pour the liquid over the batter so there is a liquid layer over the top.
It's amazing how the liquid on top turns into a smooth chocolate sauce underneath the pudding once it is baked. Bake for 30-35 minutes or until the top springs back once lightly touched. All ovens are different and you don't want over cook the pudding or there will not be any sauce left, so make sure you check after the 25 minute mark.
I like to serve my chocolate and banana self saucing pudding with vanilla ice cream. You could also serve it with pouring cream or hot custard. The boys in my family love custard.
Some of the most popular dessert recipes on my website include Lemon Delicious Pudding, Hot Cross Bun Pudding and Apple and Blackberry Pie. For something different, check out my cute Mini Sticky Date Puddings.
Common questions about Chocolate and Banana Self Saucing pudding:
Can I use frozen bananas for this recipe? You sure can! If your bananas start to go brown before you can use them, peel them and place in a plastic bag in the freezer. When you want to bake with them, place them in a bowl and allow to defrost. Drain off any excess water before mashing.
How long will this keep for? This pudding is best eaten on the day you make it. However, it will keep well in the fridge overnight.
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Chocolate and banana self saucing pudding
A delicious self saucing chocolate pudding with the awesome addition of banana.
Ingredients
- 1 cup plain flour
- 1 tsp baking powder
- Pinch of salt
- ¾ cup sugar
- 2 Tbsp cocoa
- ½ cup milk
- 1 egg
- 50g butter, melted
- 1 banana, mashed
Sauce
- 1½ cups boiling water
- ½ cup brown sugar
- ½ cup cocoa
Instructions
- Preheat the oven to 180°C fan bake. Grease an ovenproof dish.
- Sift together flour, baking powder, salt, sugar and cocoa.
- Make a well in the centre and add the milk, egg, melted butter and mashed banana.
- Fold everything together then pour into the dish, spread to the edges.
- Mix the boiling water with brown sugar and cocoa, pour over the batter in the dish.
- Bake for 30 minutes or until the pudding springs back when lightly touched.
- Serve immediately with ice cream, cream or custard.
Notes
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 365Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 187mgCarbohydrates: 67gFiber: 3gSugar: 42gProtein: 6g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Lea says
Can the chocolate and banana self saucing pudding be made vegan? If so what replacements can be used? Thank you!
Vanya says
I haven't tried making it vegan sorry, let me know how you get on if you try it yourself.
Kathleen says
I've been making this kind of pudding for years but nice idea to add banana, I call it magic pudding as my kids thought it was magic that the sauce was on top then ended up on the bottom, so it's been called magic pudding ever since
VJ cooks says
I love that!
Samara says
Made this last night, was super easy and tasted sooo good (wasn't to sickly). The part I loved the most was all the sauce that was still there after cooking it!
VJ cooks says
The sauce is so good! Glad you enjoyed it 🙂
Jet says
This looks great, is this able to be frozen? Either cooked or uncooked? I’d really like to make it in advance if possible.
VJ cooks says
No I wouldn't recommend freezing this. The sauce will get absorbed into the pudding once defrosted and reheated. That would sort of defeat the purpose.
Jet says
Ok, much appreciated, will find a different recipe 🙂
Bernie says
At what temperature would you bake this for in a normal oven and for how long? Thanks
VJ cooks says
Hi Bernie, a general rule of thumb is to add 10-20 degrees to a fan bake temperature for a conventional oven. This recipe calls for 180°C fan bake, therefore I would recommend cooking it at 190°C in a conventional oven for the same amount of time.
Mary says
Nice recipe but it soesnt state what size baking dish to use.
VJ cooks says
The dish I used is 32cm x 20cm and has a capacity of 2.4L.
Diana Briand says
Sorry to sound stupid but what is fan bake?
VJ cooks says
It's a setting on a convection oven.