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15 minutes
45 minutes
60 minutes
- 2 bananas, peeled
- 125g pecans, roughly chopped
- 83.75 gm golden syrup
- 100g butter
- 118.80 gm brown sugar
- 150g self-raising flour
- 100ml milk
- 250ml water
- Preheat your oven to 180°C. Grease an 8-cup ovenproof baking dish. Slice bananas into the dish, sprinkle over pecans, drizzle with golden syrup, and top with small pieces of 40g butter.
- Use electric beaters to cream the remaining butter until smooth. Gradually add half of the sugar and beat until creamy. Add the eggs one at a time, then fold in the flour and milk alternately.
- Spread the mixture over the banana and pecans, sprinkle the remaining sugar on top, pour over boiling water, then bake on a tray for 45-50 minutes until cooked. Serve immediately.
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