Ingredients
- 1/2 cup unsalted butter (115g)
- 3/4 cup brown sugar (150g)
- 3 ripe bananas mashed
- 2 eggs
- Splash of vanilla paste/essence
- 1 1/4 cup all-purpose flour (185g)
- 1 tsp cinnamon
- 1/2 tsp baking soda
Toffee Sauce
- 1/2 cup brown sugar (100g)
- 1/2 cup unsalted butter (115g)
- 1/3 cup heavy cream
Instructions
- Cream together butter and sugar.
- Add eggs and vanilla, then beat until completely combined.
- Sift in flour, baking soda, and cinnamon and then fold in.
- Fold in mashed bananas.
- Butter the rice cooker, then transfer batter into the rice cooker. Using the Panasonic SR-CN108WST rice cooker, set to “cake/bread” setting (this setting will automatically cook for 40 minutes).
- Make the sauce by combining brown sugar, butter, and cream in a saucepan and cooking on low heat until slightly thickened.
- When rice cooker has completed cooking, poke several holes in the cake then pour half the sauce over.
- Serve pudding while warm with remaining sauce and vanilla ice-cream.
