Banana Steamed Pudding Recipe: Moist and Fragrant British Classic

This traditional British dessert delivers moist, fragrant results every time. Steaming preserves the delicate banana flavor while creating a wonderfully tender texture that melts in your mouth.

The classic preparation uses simple ingredients and a straightforward method. You’ll love how the warm, spiced aroma fills your kitchen as it cooks to perfectly tender doneness.

Ingredients for Banana Steamed Pudding

Simple pantry staples create this moist, spiced British dessert classic.

The bananas are key here—look for heavily speckled peels (the blacker the better). Whole Foods usually has great organic options, but any grocery store will do. For the flour, King Arthur is my go-to for consistent results. Don’t skip the baking powder freshness check: drop a spoonful in hot water—if it doesn’t bubble vigorously, replace it. The spices should be freshly ground if possible, but pre-ground works in a pinch.

No whole milk? Any milk works—even plant-based if you need it vegetarian-friendly. Out of brown sugar? White sugar plus molasses (1 tbsp molasses per 1 cup sugar) gets close. Raisins not your thing? Swap for chopped dried apricots or currants. The butter can be salted if that’s what you have (just reduce the salt slightly). For extra richness, brown the butter before mixing.

This keeps 3-4 days wrapped at room temp, but honestly it’s best the day it’s made. Leftovers? Warm gently in the microwave with a splash of milk. The pudding basin can be prepped ahead—just cover and refrigerate the batter until ready to steam. Freezing isn’t ideal for texture, but it’ll keep 1 month if needed.

Step-by-Step Instructions for Banana Steamed Pudding

Here’s the method I’ve perfected for a moist, fragrant pudding that captures authentic British charm.

Step 1: Prepare the Pudding Basin and Fruit

Generously grease a 2-pint pudding basin with 0.25 cup vegetable shortening, making sure to coat every crevice. This prevents sticking and ensures your pudding turns out cleanly. I use the back of a spoon to push the shortening into all the nooks.

In a small bowl, toss the 0.5 cup raisins with 2 tbsp dark brown sugar. This coats the raisins in caramelized sweetness and prevents them from sinking to the bottom during steaming. Set this aside while you prepare the batter.

Step 2: Cream Butter and Sugars for the Base

In a large mixing bowl, beat the 0.5 cup unsalted butter with the 0.75 cup granulated sugar until light and fluffy. I use an electric mixer on medium speed for about 3-4 minutes—you want the mixture pale and airy, which creates a tender crumb.

Add the 2 whole large eggs, one at a time, beating well after each addition. Then stir in the 1 tsp vanilla extract. The mixture might look slightly separated at this point, but it will come together once you add the dry ingredients.

Step 3: Fold in Dry Ingredients and Bananas

In a separate bowl, whisk together the 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp ground cinnamon, 0.25 tsp ground nutmeg, and 0.5 tsp salt. Gradually add this to the butter mixture, alternating with the 0.25 cup whole milk, beginning and ending with the dry ingredients.

Fold in the 3 whole ripe bananas (mashed) and the sugar-coated raisins. Mix just until combined—overworking the batter will make your pudding dense rather than light and moist. The bananas should be fully integrated but still visible in streaks.

Step 4: Steam to Perfection

Spoon the batter into your prepared basin, filling it no more than ¾ full to allow for rising. Cover the top with a small piece of parchment paper to prevent water from dripping onto the pudding, then secure the lid tightly.

Place the basin in a large pot with enough simmering water to come about ⅔ up the sides. Cover the pot with a lid and steam for 2.5 to 3 hours, checking the water level periodically and topping up with boiling water as needed. The pudding is done when a skewer inserted into the center comes out clean and the top springs back when lightly pressed.

Step 5: Rest and Serve Warm

Carefully remove the basin from the pot and let the pudding rest for 10 minutes. This allows it to set slightly and makes it easier to turn out. Run a knife around the edge if needed, then invert onto a serving plate.

Serve warm, sliced into wedges. The texture should be wonderfully moist with a tight, even crumb, and the raisins should be plump and distributed throughout. This pudding is best enjoyed fresh but will keep, covered, at room temperature for up to 2 days.

Make-Ahead Tips for This banana steamed pudding

Prep Ahead Batter

You can mix the dry ingredients and sugar-coated raisins the night before and store them separately in airtight containers at room temperature. This saves 15-20 minutes on cooking day while keeping everything fresh.

Morning Assembly

Combine the wet ingredients (butter, eggs, milk, bananas) in the morning, then fold in your pre-measured dry mix. The batter can rest in the greased basin, covered, in the fridge for up to 4 hours before steaming.

Steam Timing

If making ahead, add 30-45 minutes to the steaming time since the batter will be cold. I always set my timer for 3.5 hours total when starting from the fridge to ensure full cooking.

Storage Solution

Once cooled, wrap the pudding basin tightly with plastic wrap and store at room temperature. It stays moist for 2 days this way. For longer storage, transfer to an airtight container. 💡

Reheating Method

To serve leftovers, steam the whole pudding for 15-20 minutes until warmed through. Alternatively, microwave individual slices with a damp paper towel for 30-45 seconds. The steam revives the texture beautifully.

Freezing Option

While not ideal for texture, you can freeze the pudding for up to 1 month. Wrap the cooled pudding in plastic then foil, and thaw overnight in the fridge before reheating. 🍌

Frequently Asked Questions