Upside-down banana pudding

Upside-down banana pudding

  • serves 6
  • A little effort

Bored of upside-down pineapple cake? Try it with banana instead! A sticky, Friday night favourite made with rum-soaked sultanas, plenty of golden syrup and pecans.


Make this upside-down banana pudding, then check out our banana bread and banana sticky toffee pudding.



  • sultanas 100g
  • rum 50ml
  • bananas 4 large or 6 small
  • golden syrup 6 tbsp
  • butter 75g, softened
  • caster sugar 100g
  • eggs 1
  • vanilla extract 1 tsp
  • self-raising flour 175g
  • pecans 60g


  • Step 1

    Soak the sultanas in the rum for 30 minutes. Heat the oven to 160c/fan 140c/gas 3. line the base of a 23cm × 13cm loaf tin with baking paper. Cut 2 of the bananas into sections that fit the width of the tin, then halve lengthways. Pour the golden syrup along the base of the tin and cover with the banana pieces, cut-side down, fitting them in to make a neat, even layer.

  • Step 2

    Whizz the butter and sugar in a food processor, add the eggs, remaining bananas and vanilla extract and whizz again. Tip into a bowl and fold in the flour, pecans and sultanas. spoon onto the bananas, being careful not to move them, level the top and bake for 45 minutes or until cooked through (test with a skewer, but don’t push it in all the way or you’ll hit the banana). Leave for 10 minutes so the syrup soaks into the cake, then turn out onto a plate and serve with crème fraîche or cream.

Nutritional Information

  • Kcals 544
  • Fat 19.1g
  • Saturates 7.6g
  • Carbs 87.3g
  • Fibre 2.8g
  • Protein 6.5g
  • Salt 0.61g