Banana Sponge Pudding

A variation on last week’s chocolate pudding, although I did make this one first.  This is now my ‘go to’ pudding if I feel like something sweet as it’s just so quick and easy to make.  It is free on No Count or 4 points if tracking. (If tracking, use 40g Flora light, melted, instead of the 16g Flora and olive oil.)

  

Ingredients (serves 4):

  • 2 bananas, cut into slices
  • a tbsp Myprotein sugar-free maple syrup
  • a flat tbsp Splenda/Canderel/Truvia
  • 16g Flora light, melted (4g per person is free)
  • 1 tbsp olive oil
  • 2 eggs
  • 1 tsp baking powder
  • 5 tbsp skimmed milk
  • 100g Ready Brek
  • 1 tsp vanilla extract

Method:

  1. Pre-heat the oven to 180C.
  2. Put the banana into 4 small bowls or one large bowl and pour the sugar-free syrup over the top.
  3. Put the Ready Brek, Splenda and baking powder into a bowl and mix.
  4. In a separate bowl, add the Flora, olive oil, eggs, milk and vanilla extract and whisk. Then pour this mixture into the Ready Brek mixture and stir until the consistency is smooth.  (You may need another tbsp milk.)
  5. Spoon this mixture over the bananas.
  6. Bake in the oven for about 20 minutes. Enjoy!

Served here with Skyr natural yogurt.

(I have kept these puddings in the fridge for up to two days before warming them up in the microwave.)

Plum and Cherry Sponge Pudding

  

This sponge pudding also works brilliantly with plums and cherries.

Chop up five plums and put into a pan with a handful of frozen cherries.  Add 2 tbsp lemon juice and a squirt of sugar-free syrup.  Leave to simmer for 10 mins.  Divide the fruit into 4 small ovenproof bowls and top with the sponge mixture.  Bake on 180C for 20 minutes.  Enjoy!

12 thoughts on “Banana Sponge Pudding”

    1. Hi and thank you Ali, you can buy the Myprotein sugar-free syrup on the Myprotein website. There are other sugar-free and skinny syrups out there but I haven’t tried them. I hope you enjoy the recipes you try 👍🏻💕 Helen xxxxxxx

  1. I have come to the conclusion that you are a total genius Helen! I’m not sure how what I’ve just eaten can be No Count but it was quite possibly the best pudding I’ve had in months! Felt totally indulgent and with 0%greek yoghurt and a few toffee flavour drops on it went down beautifully! Thanks again for another amazing recipe! You definitely need to take some credit for my 4lb weight loss this week (despite being at goal!) 😊

    1. Wow Louise, what a fab weight loss this week – especially as you’re at goal weight already! Well done! Thank you for your very kind words too – it makes my day when I see people enjoying the recipes on the site, and I’m so glad you enjoyed this one. Watch out for next week’s dessert – I still can’t believe it can be created for just 1 point on No Count. It’s definitely one to try:-) I hope you have a fab weekend too, Helen xxx

    1. Hi Denise, unfortunately ordinary maple syrup is 3 points per tbsp so it wouldn’t still be free. You would probably be better making it without any syrup at all – it won’t be as gooey but it should work:-) Helen xxx

    1. Hi Julie, when I began No Count in August 2016, I would never have dreamed that these desserts would have been possible. It’s been a very enjoyable task trying out new ideas and it’s great when they work! It makes it all worthwhile seeing them enjoyed by everyone:-) Helen xxx

  2. This is delicious and so versatile, I have had it as a pudding and also for breakfast warmed through with nc yoghurt, blueberries and raspberries. I will be making some more soon. It hits the spot if you want something sweet and filling. I used the My Protein butterscotch syrup in mine and it was delicious.

    Thank you for this wonderful recipe its a life saver with the cold weather approaching.

    Karen

    1. Thank you Karen, I’m really glad you’re enjoying this and, as you say, it is perfect for the colder weather. It’s definitely my ‘go to’ pudding now although I am going to experiment with different flavours:-) Hope you have a lovely weekend, Helen xxx

    1. Hi Judy, it’s oats which are blended very finely – the instructions tell you to add milk to make porridge but I’m experimenting using Ready Brek instead of blitzed oats. You get a much better ‘sponge’ with it. Hope this helps, Helen xxx

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