Winter has well and truly arrived here in Sydney. My best tip for warming up the house on a cold night? Turn the oven on! If you’re already cooking a comfort-food fave or a roast dinner, why not whip up a simple dessert to cook alongside it? That’s where this Banana Self Saucing Pudding with Miso Caramel comes in.
What started as a way to rescue a few overripe bananas might just be one of the best things I’ve baked all year! When I say that I’m not even the biggest fan of bananas, but I absolutely loved this pudding, I really mean it. I get a craving for bananas about once every six months, but otherwise I rarely buy them. However, if you do often find yourself with spotty bananas and are sick of banana bread, please make this! I think you’re gonna love it too.
What is a Self Saucing Pudding?
Self saucing puddings always remind me baking with my Nan in her little kitchen. They hold such a special place in my heart (and my recipe collection). These magical little desserts start with an easy no-mixer-required pudding batter. Then you pour the sauce ingredients and boiling water (uncombined!) right on top.
Through some kind of baking sorcery, the sauce ends up perfectly mixed and sinks to the bottom, creating two distinct layers. You get a warm, luscious miso caramel sauce underneath and a soft fluffy banana pudding on top. It’s just begging for a big scoop of vanilla ice cream. It’s rustic, nostalgic and so cozy and satisfying.
Self saucing puddings come in all kinds of flavours. In fact I have shared quite a few here on the blog like my Chocolate and Whisky version or this French Earl Grey Lemon Delicious Pudding. And now, Banana Self Saucing Pudding is being added to the collection of favourites too.
Of course, I had to go extra and drizzle even more caramel sauce on top. I could honestly write a whole separate post just about this sauce! It’s based off my favourite quick caramel sauce recipe with just four ingredients – brown sugar, butter, cream and salt. But from there you can play with adding other flavours like vanilla, bourbon, ginger or in this case white miso.
This sauce takes about 10 minutes and instantly elevates any dessert. Drizzle over ice cream or warm desserts, swirl into cheesecake or even blend into milkshakes! It’s salty-sweet, perfectly balanced and so addictive.
What is miso?
Miso is such an underrated baking ingredient! Made from fermented soybeans, it’s a savoury paste that has a slightly sweet, slightly salty flavour. I use it all the time in savoury recipes (perfect for marinating chicken or salmon or using in salad dressings) but I especially love it in sweets. It pairs perfectly with flavours like apple, caramel, ginger and banana.
There are a few varieties of miso, but I recommend white miso for baking. It’s mellow, slightly sweet and the most versatile. In this dessert, I used miso in every element, folded into the pudding mixture, whisked into the boiling water for the sauce and stirred through the salted caramel topping. The miso adds a complex, almost butterscotch depth that really takes this pudding to the next level.
So, to bring it all together… this Banana Self Saucing Pudding is the perfect winter dessert that’s sure to warm you up from the inside out. It’s an excellent way to use up bananas, that isn’t banana bread! The white miso gives a unique and delicious salty-sweet umami twist. Serve it warm with ice cream (or lashings of cream as my housemate would say!) and an extra drizzle of salted caramel sauce for cozy dessert bliss!
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Related Post: Apple Miso Crumble with No Churn Salted Caramel Ice Cream
Banana Self Saucing Pudding with Miso Caramel
Warm, comforting and full of flavour, this Banana Self Saucing Pudding with Miso Caramel is the ultimate easy winter dessert. A delicious way to use overripe bananas and ready in under an hour!
Ingredients
Pudding
- 255 g cups self raising flour
- 100 g brown sugar, packed
- 2 ripe bananas
- 2 eggs
- 1/2 cup milk
- 60 g butter, melted
- 2 tablespoons white miso
- 1 teaspoon vanilla bean paste or vanilla extract
- Vanilla ice cream, to serve
Topping/Sauce
- 120 g cup brown sugar
- 1 tablespoon cornflour
- 2 cups boiling water
- 1 tablespoon white miso
Miso Caramel Sauce
- 60 g butter
- 1 cup cream
- 160 g brown sugar
- 1 tablespoon white miso
Instructions
- Preheat the oven to 180°C (350°F). Grease a medium baking dish (around 1.5–2L capacity).
- To make the pudding, whisk together the self-raising flour, baking powder and brown sugar in a large bowl.
- In a separate bowl or jug, mash the banana, then add eggs, milk, melted butter, miso and vanilla until well combined. Pour wet ingredients into dry and mix gently until just combined – make sure not to overmix.
- Transfer pudding mixture to the prepared baking dish and smooth the top.
- To make the sauce, mix the remaining brown sugar with the cornflour. Sprinkle evenly over the top of the batter.
- Whisk together the boiling water with 1 tablespoon of miso. Carefully pour boiling water over the back of a spoon onto the batter so it floats on top. Don’t stir it! You want it to sink and turn into that lush sauce.
- Bake for 35-40 minutes, or until the top is golden, puffed, and the cake is just set. The sauce will have formed underneath.
While the pudding is baking, make the Miso Caramel Sauce. In a medium saucepan, combine the sauce ingredients and whisk until the butter is melted and the ingredients have combined. Cook for about 10 minutes until the sauce has thickened.
- Serve pudding warm, with vanilla ice cream or double cream and the warm caramel sauce. Store leftover pudding, covered in the fridge for up to 5 days. Can be reheated in the microwave to serve.