It took a few tries to get this Banana Malva Pudding with Toasted Coconut Dukkah just right and I think this is a lovely twist on this classic South African dessert.
I wanted to come up with another malva pudding reinvention after last year’s Malva Pudding with Miso and Marmalade (which I still think is one of the best desserts I have ever made) and found the inspiration on a recent shoot at the One & Only Cape Town. I was photographing the new winter menu of Reuben’s and one of the desserts were a banana malva. I thought it was a clever idea and decided to make my own version.
It was while chatting to my friend, the divine fellow foodie and author Christine Capendale that we came up with the idea for the toasted coconut dukkah as a topping and to replace the usual cream in the sauce with coconut milk. The first two tries did not work that well but after relooking at the recipe and reducing here and increasing there I think I have created a great new malva pudding. The pudding is a bit of malva and a bit of banana bread, not overly sweet like many malva puddings can be and has been given a modern and interesting twist with the coconut dukkah on top.
The dukkah is a quick and easy mix of toasted coconut flakes and banana chips with some ground cinnamon and some sea salt flakes. It adds much needed crunch with a bit of a salty banana undertone.
I hope you enjoy this recipe for Banana Malva Pudding with Toasted Coconut Dukkah . If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred.
- 150g white sugar
- 2 egg
- 1 tsp vanilla extract
- 15 ml vinegar
- 15 ml apricot jam
- 180g cake flour
- ½ tsp salt
- 2 ½ tsp bicarb of soda
- 125ml milk
- 230g ripe bananas, mashed
- 50g sugar
- 250ml coconut milk
- 125ml water
- 1 tsp salt
- 100g butter
- Banana and Coconut Dukkah
- 30g toasted coconut flakes
- 30g dried banana chips
- 1 tsp cinnamon
- ½ tsp sea salt flakes
- custard to serve (optional)
- Preheat the oven to 180 degrees C
- Grease a 2.5l ovenproof dish
- Beat the sugar, eggs and vanilla for about 3 minutes until light and fluffy
- Add the vinegar and jam and mix well
- Sift the flour, bicarb and salt and mix alternately with the milk into the egg mixture, mixing well after each addition
- Mix in the mashed bananas
- Pour the batter into the dish and bake for about 35 – 45 minutes until cooked through and brown
- Start making the sauce about 10 mins before the pudding comes out of the oven
- Bring all the sauce ingredients to a boil while stirring, reduce the heat and keep warm
- As the pudding comes out of the oven, prick it all over with a fork or toothpick
- Spoon the hot sauce over the pudding
- Let it stand for about 10 – 15 minutes until most of the sauce has soaked in (you can place the pudding back in the switched off warm oven to keep the pudding warm while it soaks)
- Make the dukkah by placing all the ingredients in a food processor and pulse to a rough crumb (you can also chop it by hand)
- Serve the malva with a sprinkle of dukkah and splash of custard
A few more of my favourite baked pudding recipes :