Banana Bread Pudding with Rum Sauce

Banana Bread Pudding with Rum Sauce


1 pack MAYA Oven Toaster Banana Cake Mix 230g
1 whole egg
3 tablespoons oil
1/3 cup raisins, soaked in
1/4 cup dark rum
1 piece ripe banana
1/4 cup heavy cream
1/4 cup chopped nuts
Rum Sauce:
1/4 cup unsalted butter
1/2 cup whipping cream
1/2 cup brown sugar
1 tablespoon dark rum


Grease and line bottom of a 3 x 9 inch loaf pan. In a bowl, combine all ingredients for the pudding except the nuts. Stir until smooth. Pour in prepared pan, cover loosely with an aluminum foil and bake in an oven toaster for 10–15 minutes. When done, invert pan sideways and bake for another 10–15 minutes. Cool and set aside.
Prepare Rum Sauce:
Melt butter in a heavy medium saucepan over medium heat. Add cream and sugar. Bring to boil, stirring until sugar dissolves. Remove from heat and stir in rum.
To Serve:
Cut banana pudding into slices. Arrange on plates; drizzle with warm rum sauce and serve.

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