A roasting dish filled with a golden sponge pudding, topped with two sliced bananas

Banana sticky toffee pudding

  • serves 8
  • Easy

Banana bread meets sticky toffee in this self-saucing pud, and it’s a winner. Serve with ice cream or cream and a shot of spiced rum alongside for an extra hit of warmth


Bake this comforting banana sticky toffee pudding, then check out our banana bread, sticky toffee pudding and upside-down banana pudding. We’ve also got plenty more self-saucing pudding recipes and indulgent desserts to sink your spoon into.



  • medjool dates 150g, pitted and chopped
  • salted butter 100g, softened, plus extra for the dish
  • light muscovado sugar 300g
  • bananas 3 ripe, peeled
  • eggs 3
  • vanilla extract 1 tsp
  • self-raising flour 250g
  • double cream 200ml
  • chopped nuts (walnuts or pecans work well) 50g
  • vanilla ice cream to serve


  • Step 1

    Tip the dates into a heatproof bowl and pour over 150ml of just-boiled water. Cover and leave to soak for 30 minutes. Once cool, blitz with a hand blender until smooth, or transfer to a blender. Butter a 2-litre baking dish.

  • Step 2

    Heat the oven to 180C/fan 160C/gas 4. Beat together the butter and 100g of the sugar using an electric whisk until pale and fluffy. Mash two of the bananas in a separate bowl and whisk in the eggs and vanilla. Add the banana mixture into the butter and sugar, then fold in the date purée and flour to make a batter.

  • Step 3

    Heat the double cream in a medium pan with the rest of the sugar and 200ml of water until the sugar has dissolved.

  • Step 4

    Tip the batter into the prepared baking dish. Halve the remaining banana lengthways and arrange it on top, cut-side up. Scatter over the nuts and pour over the cream mixture, then bake for 35-40 minutes or until golden and risen. Leave it to rest for 10 minutes before scooping into bowls and serving with ice cream.

Find more indulgent self-saucing pudding recipes

Peanut butter and banana self saucing pudding

Nutritional Information

  • Kcals 633
  • Fat 30.3g
  • Saturates 16g
  • Carbs 80.5g
  • Sugars 55.7g
  • Fibre 3.2g
  • Protein 7.8g
  • Salt 0.6g