Jensen’s is one of my favourite restaurant here in Karelia NSW. Their Banana Pudding has been in the menu since the restaurant’s inception and is everyone’s favourite. It has a dense rich texture, with the creaminess and delectable flavour of bananas.

While I love dining out, my budget only allows for special occasions. And since a slice of Banana Pudding at Jensen’s will set you back $20, it makes sense to make it myself. A whole Banana Pudding that serves 12 will set you back around $25 and it is also one of the easiest cake to make. Lucky for us, I didn’t have to hunt down the recipe too much- Jensen’s themselves published the recipe in their website.

Here’s the copycat version of Jensen’s Banana Pudding. So delicious!

A brief history of Banana Pudding.

This beloved dessert has humble roots in traditional British kitchens, which means that there will be no exotic ingredients to hunt down. Everything you need will probably be already in your fridge and pantry. It is very similar to the more well known Sticky Date Pudding, the only difference is one uses bananas and the sticky date pudding uses, you guessed it, dates. Both are dense and heavy and both are traditionally served with the sticky toffee sauce.

The Perfect Ingredients for Banana Pudding

To recreate the Banana Pudding from Jensen’s, you only need a handful of essential ingredients that’s probably already in your pantry. We start with ripe creamy yellow bananas for their natural sweetness and creamy texture. What’s different from all the Banana Puddings recipe out there is that the Bananas are first cooked before adding to the pudding batter and then cooked low and slow for an hour. I have changed the original Jensen’s recipe a bit to suit the home cook(two hours was a bit too much for me) but I guarantee this still results in the ultimate Banana Pudding, exactly like the one at Jensen’s.

Fridge and Pantry – Bananas, Brown and Caster Sugar,Eggs, Butter, Vanilla and Self Raising Flour. If serving with Butterscotch Sauce, and I suggest you do, you also need a bit of cream .

Easy does it…

Preheat oven to 120°C. Line the bottom of a 20cm baking tin with baking paper and spray the sides with cooking oil spray.
Place the peeled and sliced bananas in a small saucepan and cover with water. Bring to a boil and cook for another 3 minutes. Remove from heat and drain the water from the bananas. Set aside.
In a mixing bowl, mix together sugar and melted butter. Whisk in eggs and bananas and mix until the bananas are mushy. Sift the self raising flour into the bowl and use a spatula to fold it into the mix. Pour the batter into the prepared tin and bake for 45 minutes or until the cake is golden brown and the middle springs back when touched.

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