3 medium bananas ¼ cup water 1 tsp baking soda 150g butter, softened ½ cup caster sugar 3 eggs, beaten 1 cup plain flour 1½ tsp baking powder 1 cup NESTLé White Choc Bits Caramel sauce: 75g butter ¼ cup brown sugar, firmly packed 1 cup cream ½ cup NESTLé White Melts
Method
Preheat the oven to 180°C. Line the base of a deep 22cm round cake tin with baking paper. Mash the bananas and place in a saucepan with the water. Bring to the boil, stirring, then remove from the heat and stir in the baking soda. Set aside to cool. Cream the butter in a medium bowl. Add the caster sugar gradually and beat well after each addition. Beat in the eggs and continue to beat until the mixture is light and fluffy. Sift the flour and baking powder together and stir into the creamed mixture with the Choc Bits. Fold in the banana mixture. Turn the mixture into the tin. Bake in the preheated oven for 40-50 minutes or until a cake tester or skewer inserted into the centre of the pudding comes out clean. Leave in tin for 5 minutes, then turn out onto a rack and remove the paper lining. Cut pudding into wedges and serve warm with Caramel Sauce. Caramel sauce: Combine the butter and brown sugar in a small saucepan. Cook over a low heat, stirring, until the butter melts. Stir in the cream and bring just to boiling point. Remove from the heat and add the White Melts. Stir until sauce is smooth. Serve hot.
