Baked Banana Pudding with Boozy Rum Caramel

Moist & flavourful Sticky Banana Date Pudding with a spoon-licking, boozy, rum caramel sauce. Rich, delicious & truly indulgent! Made individually, these little puddings are baked in the oven & are no more difficult to make than muffins. Plus they can be made in advance & freeze perfectly. Great for making ahead!


For the puddings
2 medium bananas , mashed with a fork
4 tablespoons coconut oil (measured after melting)
1 tablespoon blackstrap molasses
1 tablespoon vanilla extract
250mls / 1 cup plus 2 teaspoons unsweetened non-dairy milk
75g / ½ cup g coconut sugar , (any granulated sugar will work as a sub but it’s a bit heavier so half a cup will be about 100g)
1 teaspoon ground cinnamon
½ teaspoon salt
270g / 2 cups spelt flour (I have not tested these puddings with any other flour)
2 teaspoons baking powder
½ teaspoon baking soda
10 medjool dates , stoned and chopped finely, (dried dates can be subbed but soak them in hot water for 15 mins first)
60g / ½ cup chopped walnuts (optional)

For the rum caramel
150g / 1 cup coconut sugar
10 tablespoons of rum (I used Kraken Black Spiced Rum but any dark rum will be fine – 10 tablespoons is about 2 miniature bottles. If you want to make this pudding alcohol free then use water instead)
6 tablespoons cashew butter (almond butter would probably work too)
½ teaspoon salt
4 to 8 tablespoons water
More walnuts for sprinkling (optional)