Le Creuset | Sticky Banana Bread

75g melted butter + extra for greasing

3 small ripe bananas

75g light brown sugar

75g self-raising flour

1 level teaspoon baking powder

2 teaspoons ground cinnamon

2 medium eggs, beaten

10g honey, to brush over the top

icing sugar, to dust

50g mascarpone, to serve

Preheat the oven to 180°C/ 160°C Fan/ Gas Mark 5

1. Butter the inside of the Stoneware Heritage Dish with a little melted butter.
2. Mash 2 of the small bananas with the melted butter in a bowl.
3. Add the brown sugar, self-raising flour, baking powder, cinnamon and the beaten eggs and mix together well for 1 minute.
4. Place the mixture into the dish and spread out evenly.
5. Slice the remaining banana lengthways in to 3 slices and lay them on top of the mixture.
6. Brush the honey over the banana and bake in the oven for 30 minutes or until the pudding is a deep golden and firm to touch.
7. Dust with icing sugar and serve with mascarpone.

• The Stoneware Heritage Rectangular Dish can go into the freezer, so the pudding can be baked and frozen.
• If the recipe is being made as a cake, then line the dish with parchment as it will be easier to lift out.
• Omit the mascarpone and serve the pudding with ice cream or clotted cream if preferred.