Chocolate brownie pudding with bananas
This rich banana and chocolate pudding is baked to gooey perfection and finished with a warm rum-raisin toffee sauce - an indulgent dessert that's perfect for cosy evenings or special occasions.
Updated : 21 July, 2025
Easy
More than 1 hour.
Ingredients
For the rum and raisins sauce
100 grams
Raisins
50 milliliters
Rum
100 grams
Butter
100 grams
Brown sugar
0.5 teaspoon
Salt
100 grams
Heavy cream
For the banana chocolate brownie
100 grams
Butter
250 grams
Sugar
75 grams
Honey
275 grams
Dark chocolate
4
Eggs
3
Banana
70 grams
Flour
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Leave out the rum if making with children.
Preparation
Step 1
Begin by preparing the sauce: soak the raisins in the rum in a small bowl for 2–3 hours to allow the flavours to develop.
Step 2
For the pudding, preheat the oven to 190C. Grease a 15x10cm/6x4in baking dish or four individual pudding basins.
Step 3
In a saucepan, melt the butter, sugar, and honey together until the mixture is bubbling. Remove from the heat and add the chocolate, stirring until fully melted. Beat in the eggs until smooth, then mix in the mashed bananas. Stir in the flour and mix until fully incorporated.
Step 4
Transfer the mixture to the prepared dish or basins and bake for 25-30 minutes. The pudding should remain slightly wobbly in the centre when it comes out of the oven.
Step 5
To finish the sauce, bring the butter, sugar, and a pinch of salt to a simmer in a small saucepan and cook for 2 minutes. Remove from the heat, stir in the cream, then add the rum-soaked raisins along with the remaining rum.
Step 6
Pour the warm sauce over the baked pudding and allow it to stand for 10 minutes before serving.