Make this peanut butter and banana pudding, then check out our banana sticky toffee pudding, chocolate self-saucing pudding and caramel self-saucing pudding.


  • 75g salted butter, plus extra for the dish
  • 25g smooth peanut butter
  • 250g self-raising flour
  • 2 tsp baking powder
  • 125g light muscovado sugar
  • 50g cocoa powder
  • 2 small-medium very ripe ones bananas, (if they're not really squidgy, pop them in the freezer for a night)
  • 3 large eggs
  • 200ml milk
  • 100g milk chocolate, chopped into chunks
  • 25g roasted salted peanuts, roughly chopped


  • 50g smooth peanut butter
  • 200g light muscovado sugar
  • 25g cocoa powder
  • cream or ice cream, to serve


  • STEP 1

    Butter a 2 litre baking dish and heat the oven to 180C/fan 160C/gas 4. Melt the butter and peanut butter together in a pan until runny and smooth.

  • STEP 2

    Put the flour, baking powder, sugar and cocoa powder together in a large mixing bowl. Mash the bananas well, then whisk with the eggs and milk. Tip into the dry ingredients with the nutty butter and stir together until smooth. Stir in the chocolate chunks and pour into the baking dish.

  • STEP 3

    For the sauce, mix 250ml of boiling water into the peanut butter, followed by the sugar and cocoa. Pour all over the top of the pudding, then sprinkle over the chopped salted peanuts. Carefully lift onto the middle shelf and bake for 40-45 minutes until the top is risen and crisp.

  • STEP 4

    Serve immediately, with cream or ice cream.

How about trying these self-saucing puddings variations:

Coconut and lime self-saucing pudding
Coconut and lime self-saucing pudding
Self-saucing chocolate pudding
Self-saucing chocolate pudding
Lemon self-saucing pudding (Lemon surprise pudding)
Lemon self-saucing pudding

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