Banana date puddings

Banana date puddings

Something for Everyone
Ben Dearnley

These individual puddings are a healthier take on the traditional and much-loved sticky date pudding. Served with a splash of cream or custard, they’ve got just the right amount of sweetness and gooeyness to please everyone at the table.

I adore hazelnut oil and use it wherever I can, but it can be a bit pricey and tricky to source, so feel free to use olive oil instead.


Quantity Ingredient
50g whole hazelnuts
160g fresh pitted dates, chopped
1 teaspoon bicarbonate of soda
2 large bananas, chopped
125g brown sugar, (see note)
or 125g rapadura sugar, (see note)
80ml hazelnut oil
or 80ml olive oil
185g self-raising flour
cream, (optional) to serve
or custard, (optional) to serve


  1. Preheat the oven to 180°C. Grease six 375 ml ramekins or small ovenproof bowls and place a small square of baking paper in the base of each.
  2. Place the hazelnuts on a baking tray and cook for 8 minutes, or until lightly toasted. Finely chop and set aside.
  3. Place the dates, bicarbonate of soda and 310 ml boiling water in a bowl. Leave to stand for 5 minutes. Transfer to a food processor and add the banana, sugar and oil. Process until almost smooth. Add the flour and pulse for 2–3 seconds until just combined. Divide the mixture between the prepared ramekins or bowls. Top each with some of the chopped hazelnuts.
  4. Bake for 40–50 minutes, or until a skewer inserted in the centre of the puddings comes out clean. (Place a sheet of foil over the puddings if they start to get too brown during cooking.)
  5. Serve the warm puddings in their bowls with cream or custard, if liked.

Baby’s serve

  • Because these puddings do have some added sugar, you should ideally wait until your baby is over 12 months before offering some to her.

Toddler’s serve

  • Serve as is, cutting up as needed.


  • Rapadura sugar comes from the dried whole natural juice of the sugar cane. Because it’s not separated from its molasses content, it retains its natural nutrients. Brown sugar, on the other hand, typically has the molasses stripped out and then some of it is added back in. It also tends to be cheaper and more readily available. Nutritionally, the difference between them is not immense, but if you want a less processed sugar, rapadura is a good option. When purchasing, take note of its country of origin. It can be difficult to source local rapadura sugar, so you might prefer to choose brown to avoid using an imported product.
Something for Everyone
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