Banana Maple "Puddings" with Greek Yogurt: A Little Dessert (or Breakfast!) Treat

"Up & At 'Em" is the theme this week at I Heart Cooking Clubs--breakfast foods to kick the day off with. I am not going to deny that this recipe came out of the "Instant Desserts" section of No Time To Cook but, if you look at the ingredients: egg, flour, banana, maple syrup, and my addition of Greek yogurt to top it off--well then, it sounds like it can do double duty as indulgent breakfast treat to me! ;-)

This is meant to be a "cakey" kind of pudding and served warm from the oven. A perfectly comforting way to get a morning started! ;-) I made a couple of small changes in red below. 

Banana Maple Puddings
Adapted slightly from No Time to Cook by Donna Hay
(Serves 2)

2 Tbsp caster (superfine sugar)
2 Tbsp maple syrup
2/3 cup mashed bananas
50 g butter (3 1/2 Tbsp), melted
1 egg
1/2 cup (75g) self-rising flour*
thick cream to serve (I used yogurt)
extra maple syrup to serve
powder sugar to serve (I used cinnamon)

Preheat oven to 170 degrees C / 340 degrees F. Grease 2 1-cup (250ml) capacity ramekins.

Place sugar, maple syrup, banana, butter, egg and flour into a small bowl and mix until combined. Spoon mixture into ramekins and bake for 30-35 minutes or until cooked when tested with a skewer. 

Serve puddings warm with a dollop of thick cream (or yogurt) and extra maple syrup. Sprinkle with powdered sugar (or cinnamon) is desired.

(*Since I didn't have self rising flour, I used all-purpose flour, baking powder and salt and made my own using the proportions from Food.com)

Notes/Results: If you like bananas, banana bread and or/bread pudding, you will like this recipe. It's moist, sweet and full of good banana and maple flavor. This stirs together quickly and comes out with a soft, bread pudding-like texture and bites of mashed banana. It calls for thick cream on top but I thought the tang of thick Greek yogurt would be nice and would be a little healthier since this is a "treat" kind of breakfast. Rather than top with powdered sugar as pictured in the book since this recipe is already sweet, cinnamon seemed like the way to go. Easy and yummy, I would make this again.

You can see the breakfast treats everyone else made by going to the Up & At 'Em post and following the links.

Happy Aloha Friday!