Banana Pudding

I just made banana pudding.....using some left-over over-ripe bananas.

When it came out of the oven, it looked like it just went to war. However when I flipped it upside down, it looked decent (Thanks to the silicon bakepan)

Here's the recipe..... Ingredients are healthy ... all breakfast stuff

Banana Pudding

• 1/3 cup granulated sugar


• 3 tablespoons self raising flour


• 6 large eggs


• Some milk


• 2 tablespoons vanilla extract


• Pinch of salt


• 3 large bananas, thinly sliced


• 1 large banana mashed


• Knob of butter to grease the bakepan
  

Preheat oven to 200 deg C

In a blender puree together sugar, flour, eggs, vanilla and salt until mixture is smooth.

I think flour should be sifted, rather than spooned in because you'd end up with lumps, which happened to me.

Mash the remaining banana and add milk to make up to 1 cup, and add that to the egg batter.

Butter a bakepan (I used silicon) by rubbing a knob of butter all over the inside.

Arrange banana slices in one layer in a buttered 8 x 8-inch square glass baking dish. Pour pudding mixture over bananas and bake on the middle rack of the oven for 40 minutes, or until the top is puffed and springy to the touch.

Makes 6 generous servings.

Variation: The original recipe suggested that you dot the top with butter, sprinkle some sugar on the top and then grill it to caramelize the top a little before serving.

You can either eat this on its own or with butterscotch sauce.