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Upside down banana pud


  • Preheat oven to 140°C fan forced (160°C normal). 
  • Soak the sultanas in the rum for about 30 mins until plump. 
  • Lightly spray the base of a 23 cm x 13 cm loaf tin with oil and line with baking paper. Then evenly spoon in the golden syrup and top with the bananas, crossways in one layer (cutting them if needed). 
  • Combine the butter and caster sugar in a food processor until the mixture just changes colour. Then add the vanilla, egg and remaining banana through the feeder tube, continually mixing until well combined. 
  • Transfer the mixture to a large bowl and add the self-raising flour, pecans and soaked sultanas. Gently fold with a spatula and then carefully spoon on top of the bananas, smoothing the top without moving the bananas. 
  • Cook the pudding in the oven for about 45 mins until a skewer comes out clean (being careful not to touch the bananas). Set aside on a rack for about 10 mins before turning out onto a plate. 
  • Sprinkle with icing sugar, slice and serve with your favourite warm beverage.
  • nb. The pecans could be left out, if you prefer.


  • 100 gm sultanas
  • 50 ml rum
  • cooking oil spray
  • 6 tbsp golden syrup, warmed
  • 4 large bananas, sliced lengthways to fit into a loaf tin crossways
  • 75 gm unsalted butter, softened
  • 100 gm caster sugar
  • 1 scant tspn vanilla extract
  • 1 egg
  • 175 gm self-raising flour, sifted
  • 60 gm pecan nuts
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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