A quick everyday pudding using over ripe bananas.
This recipe can be served straight from the dish and any leftovers can be sliced and eaten as cake the next day.
75g melted butter + extra for greasing
3 small ripe bananas
75g light brown sugar
75g self-raising flour
1 level teaspoon baking powder
2 teaspoons ground cinnamon
2 medium eggs, beaten
10g honey, to brush over the top
icing sugar, to dust
50g mascarpone, to serve
Preheat the oven to 180°C/ 160°C Fan/ Gas Mark 5
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