Sticky banana pudding (v)

A decadent, sweet winter dessert that epitomizes comfort food.
Serves 6.

Author: Lightly adapted from the banana butterscotch pudding on Good Food Channel.

Original post (with pictures) here.

For the pudding-

1 cup (125 g) plain flour
1/2 cup (100g) sugar (next time I would reduce this to about 1/3 cup)
3 tsp baking powder
Pinch salt
3 large ripe bananas, 2 mashed and 1 cut into slices
1 cup (250 ml) non-dairy milk (I used unsweetened almond milk)
3 tbsp (45g) non-dairy spread, melted
1 tsp commercial egg replacer in 3 tsp water, or 1 tsp chia seeds in 3 tsp water
1 tsp vanilla extract

For the topping-
Heaped 1/2 cup (120 g) soft brown sugar (next time I would reduce this to about 1/3 cup)
1/4 cup (85 g) golden syrup
1 cup (250 ml) hot water

1. Preheat your oven to 160'C (320'F) and grease a large round baking dish.
2. Place the flour in a mixing bowl with the sugar, baking powder and salt. Add in the 2 mashed bananas, melted spread, non-dairy milk, egg replacer or chia seeds in water, and vanilla. Whisk until well combined.
3. Transfer the pudding mixture to your prepared dish and then arrange the sliced banana over the top.
4. To make the topping, combine the brown sugar, golden syrup and hot water in a saucepan and bring to the boil. Stir and then pout over the pudding.
5. Bake for approximately 40 minutes, or until golden.