Who doesn’t love a classic sticky toffee pudding? The Vegan Chef School have updated this beloved British dessert with a vegan twist we think you’ll love. This banana sticky toffee pudding recipe is perfect for special occasions like Christmas. Enjoy it as a standalone dessert or top with vegan custard or ice cream for a seriously indulgent treat.
150g bananas (this is the weight after the skin is removed)
60g dates (if they are not soft soak them in hot water for 10 minutes)
60g gram flour
40g potato starch or tapioca flour
1/2tsp baking powder
1/2tsp bicarbonate of soda
60g dark sugar (muscovado, coconut, molasses)
1tsp ground ginger (optional)
Prep time: 20 minutes
Cook time: 30 minutes
Makes: 4 portions
Skill level: Medium
Jug or bowl
For a gluten version simply omit the gram flour and potato starch/tapioca flour. Replace
with 100g plain flour.
The pudding batter can be mixed and blended in a food processor.
Use ripe or overripe bananas. Never use under-ripe bananas.
Either muscovado, coconut or molasses sugar must be used to give the pudding and
sauce a toffee/caramel flavour.
1. Set your oven to 180c/350f/gas mark 4. Put all of the ingredients in a large bowl or jug.
2. Using a hand blender, blend all of the ingredients ensuring there are no lumps.
3. Pour into 4 large muffin holes.
4. Bake for 30 minutes until cooked through.
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