Sticky banana, date & pecan skillet pudding

Use overripe bananas (skin and all!) in this indulgent no-waste pud, made with gorgeous sticky dates and pecans. Enjoy with a scoop of vanilla ice cream

Prep:15 mins
Cook:55 mins

Serves 6
Easy

Nutrition per serving

kcal 892
fat 55g
saturates 27g
carbs 85g
sugars 0g
fibre 4g
protein 11g
salt 1.78g

Ingredients

100g stoned dates , chopped
150ml whole milk
200g butter , softened
150g dark soft brown sugar
2 very ripe bananas , unpeeled
3 medium eggs
1 tsp vanilla extract
200g self-raising flour
½ tsp bicarbonate of soda
100g pecans , chopped
vanilla ice cream , to serve
100g dark brown soft sugar
100ml double cream
25g butter

Method

Put the chopped dates and milk in a saucepan and warm over a low-medium heat until the milk is steaming. Cook for a few more minutes until the dates are soft, then remove from the heat and leave to cool a little.
Heat the oven to 180C/160C fan/gas 4. Tip the butter, sugar, whole bananas (including the skin), eggs, vanilla, flour, bicarb, and the date and milk mixture into a blender. Add ½ tsp salt and blend to a smooth cake batter. Pour the batter into a skillet pan (a deep ovenproof frying pan) and scatter over half the chopped pecans, then stir them into the batter. Bake for 45 mins until golden brown and cooked through.
While the pudding is baking, bubble the ingredients for the sauce in a small pan over a low heat until combined to a glossy toffee sauce, about 5 mins. Stir in a pinch of salt.
When the pudding is cooked, pour over half the sauce and scatter with the remaining pecans, then return to the oven for 5 mins until the toffee sauce is bubbling. Serve with the remaining sauce and scoops of vanilla ice cream.