• 75g unsalted butter, melted
    • 2 very ripe bananas, mashed
    • 2 eggs
    • 1 cup milk
    • ¾ cup coconut sugar*
    • 1 cup self-raising flour
    • 1 tsp ground nutmeg
    • 1 tsp ground cinnamon
    • ¾ cup pecans, toasted and chopped
    • 1 ripe banana (not too soft), sliced
    into discs
    • caramel sauce and salted caramel
    ice cream, to serve



1 Combine the melted butter, mashed banana, egg, milk and brown sugar in a bowl and whisk until smooth. Sift in the flour and spices, then beat until smooth and fold in the pecans. Place a small disc of non-stick baking paper in the bottom of four well-greased one-cup ramekins, then arrange the sliced banana pieces on top and spoon the batter over.

2 Wrap each ramekin in cling film and place in a steamer basket over a saucepan of simmering water. Cook for 25 minutes, until just set. Turn out onto plates, then serve with caramel sauce and salted-caramel ice cream.