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Introducing an incredibly moist banana cake that makes its own cinnamon caramel sauce! This self-saucing banana pudding is super moist, cinnamony, and packed with banana flavor. Is there anything better than vanilla ice cream melting over a warm pudding?

Banana pudding topped with vanilla ice cream and shaved chocolate.

I’m a big advocate of small actions that bring big results, and this is exactly what my banana pudding is about. As a kid, I used to love self-saucing chocolate pudding because it was moist, warm, and saucy. That’s where my inspiration for this recipe came from.

Since I had ripe bananas sitting on the counter, I thought why not create a banana bread version of my childhood favorite? Instead of dark chocolate, I used mashed bananas, and to replace the chocolate sauce, I went with a delicious caramel sauce made from coconut sugar. Add a splash of vanilla extract for a fresh aroma and a generous pinch of cinnamon, and you are in for a treat!

My banana pudding is easy to make and creates its own sauce, there is no need to cook an extra sauce on the side. Actually, it doesn’t exactly make the sauce by itself. You still have to pour hot water into the baking dish prior to baking, but as the pudding cooks, the sauce transforms into a wonderful thick caramel sauce.

⭐️ Why You Will Love It

Made for banana (and caramel) lovers.

The texture of my pudding resembles that of a sticky toffee pudding but is a bit more tender. It has that gooey and moist texture and is slightly sticky. When it comes to the flavor, imagine a beautiful blend of fruity banana, caramel, vanilla, and a delicate cinnamon flavor!

This banana pudding cake makes the perfect weeknight dessert, especially at this time of the year. Vanilla ice cream melting over the warm and moist pudding is the best thing that has ever happened in the dessert world. And if you plan on having this for breakfast, please do so. I’m not judging!

Gluten-free and made with wholesome ingredients.

What I love about this dessert is that it only uses basic pantry ingredients and a few bananas. Bonus point: it’s gluten-free and refined sugar-free as it uses oat flour and coconut sugar.

This pudding comes together in a bit less than 40 minutes including prep time, which makes it a great last-minute dessert option. If you plan to serve it warm and still saucy, you can even make the batter ahead of time and bake it 30-40 minutes before serving.

Readers love it.

Janet, a reader said: “This is a beautiful desert and so easy to make. I took it to our friend’s house, reheated it for 10 mins, and served it with ice cream. The flavor was great, no sauce as I cooked it earlier in the day and reheated it later. It was lovely and moist though. Everyone had seconds so not so good for the waistline!”

Ingredients like banana, oat flour, almond flour, coconut sugar, and milk.

🍌 Ingredient Notes

Here are the ingredients that you will need:

Oat flour

To keep this recipe gluten-free, I use the good old oat flour. I love using oats in baked goods, as they are rich in fiber and contain many antioxidants.

Please note that while oat flour is officially gluten-free, it can be contaminated with gluten, so if you have a gluten allergy, ensure you pick a flour that specifically mentions it is “uncontaminated.”

Note: You can make your own oat flour by adding rolled or quick oats to a high-speed blender and blending for 1-2 minutes or until it forms a very fine flour. Homemade oat flour is not as fine as store-bought but still works great for this recipe.

Almond flour

Almond flour adds richness and prevents the pudding from being overly sticky. It also brings extra moisture.

Coconut sugar

I use coconut sugar to sweeten both the pudding and the caramel sauce. I do not have a sweet tooth, and I believe the sweetness is on point. Obviously, depending on your taste and on the sweetness of your bananas, you might have to adjust the amount of sugar.

Substitute: Instead of coconut sugar, feel free to use light brown sugar. I do not recommend using granulated white sugar as it won’t give the sauce a caramel flavor.

Bananas

Just like for banana bread, you absolutely need to use ripe and spotty bananas for this recipe. I have tried making this pudding with yellow, non-spotty bananas before and was quite disappointed by the result. The pudding was not as sweet and had no banana flavor. So, if you have unripe bananas on the counter, please allow them to ripen for a few more days before using them.

Baking powder and baking soda

Both help the pudding rise, giving it a fluffier texture.

Coconut oil

Adding a couple of tablespoons of oil to the batter gives it a better mouthfeel. Although I used melted coconut oil, any neutral oil will work. If you are following an oil-free diet, feel free to omit the oil. Just remember that the pudding will be a bit more sticky.

Vanilla extract

To add extra sweetness and a fresher aroma. You can use store-bought or homemade vanilla extract.

Quick tip: If you have leftover vanilla beans – from making vegan pastry cream or caramel flan, for example – place them in a jar with coconut sugar and let it sit for at least 3 weeks to make vanilla coconut sugar. You can then use this sugar to make the pudding!

Cinnamon

A generous amount of ground cinnamon brings warming notes to this pudding. You can even add a pinch of nutmeg for a hint of spiciness.

Note: If you are not a fan of cinnamon, feel free to omit it.

🥣 How to Make It

  1. Whisk together the dry ingredients. In a large bowl, whisk together the oat flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt.
  1. Mash the bananas. Using a fork, mash the bananas until smooth. Alternatively, you can add the bananas to a blender and blend until smooth. I generally use 2 and 1/2 bananas but the exact amount will depend on the size of your bananas. You want to end up with 1 cup of mashed bananas.
  2. Incorporate the wet ingredients. Add the mashed bananas, almond milk, melted coconut oil, and vanilla to the dry ingredients. Mix until well combined using a wooden spoon. The batter will be thick. It is normal.
  1. Transfer to a baking dish. Transfer the batter to a 10×7-inch baking dish and spread it into an even layer using a spoon. Set aside.
  2. Make the sauce. In a small saucepan, warm the water over medium heat. Once warm, remove from the heat and add the coconut sugar. Whisk until the sugar is fully dissolved. Note: if the sugar has trouble dissolving, place the saucepan back on the heat for a few minutes.
  1. Pour it over the batter. Slowly pour the coconut sugar water over the pudding batter. I recommend pouring it over the back of a spoon. This way you won’t make holes in the batter and distribute it more evenly. Note: It will look a bit messy at first, with the sauce floating on top of the cake, but as it bakes, the cake will rise, and a sauce will form at the bottom.
  2. Bake. Bake for 22-25 minutes, or until the top looks cooked. Remove from the oven and allow the pudding to cool for 5-10 minutes before serving. You will end up with a moist banana cake with a thick sauce at the bottom!

📔 Tips

  • Do not overbake it. Regarding the baking time, I found out that 25 minutes in the oven was the perfect duration to get a moist, almost sticky cake with a thick sauce. Just 5 more minutes and you will have almost no sauce, so make sure to set your timer! Remember that all ovens are different so you might have to adjust slightly the baking time.
  • Serve immediately. This pudding cake is best served immediately when it is still warm and saucy. After 1-2 hours, the cake will absorb the sauce and become less saucy.

🍫 Variations

Looking for extras that you can add to this pudding? I have got you covered! Here are a few add-ins that I like to incorporate into this pudding:

  • Stir in chocolate chips: Stir 1/3 cup of dark chocolate chips into the batter for a chocolate chip banana pudding.
  • Incorporate raisins: Stir 1/3 cup of raisins into the batter to add a chewier texture. You can even rehydrate the raisins in some rum or brandy before incorporating them into the batter for a bit of extra flavor.
  • Add extra spices: Feel free to play with the spices! You can add ground cardamom, all-spice, or pumpkin spice.
Banana pudding with ice cream on a small dessert plate.

🍨 How to Serve It

I like to serve this banana pudding warm with a scoop of vegan vanilla ice cream and shaved chocolate, but you can also serve it with a dollop of coconut cream or yogurt!

Banana pudding with caramel sauce and vanilla ice cream in a baking dish.

❄️ Storing and Reheating

  • To store: You can store this pudding for up to 5 days in the refrigerator.
  • To reheat: You can enjoy the pudding warm or cold (I love it cold as well!). To reheat it, cover the baking dish with aluminum foil and reheat for 20 minutes in a 350°F (175°C) preheated oven.

💬 FAQ

How do I know when the pudding is cooked?

The pudding is cooked when there is no more liquid floating on top of the baking dish. The cake should also appear set on top. It’s better to undercook this pudding than to overcook it, especially if you want some sauce.

I hope you will love this banana pudding as much as we do. It’s gooey, saucy, and packed with plenty of banana flavor!

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Note: This recipe was first released in August 2020 and was updated in May 2024 with new photos and process shots.

Self-saucing banana cake in a baking dish.
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Recipe
Moist Banana Pudding Cake (Vegan + GF)

Self-Saucing Banana Pudding Cake

5 from 10 votes
Author: Thomas Pagot
Introducing an incredibly moist banana cake that makes its own cinnamon caramel sauce! This self-saucing banana pudding is super moist, cinnamony, and packed with banana flavor.
Prep Time : 15 minutes
Cook Time : 25 minutes
Total Time : 40 minutes
Servings 6 Servings
Calories 327 kcal

Ingredients
 

Banana Pudding

  • 1 and 1/2 cup oat flour
  • 1/2 cup almond flour
  • 1/3 cup coconut sugar
  • 1 and 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup mashed banana about 2 and 1/2 bananas
  • 1/2 cup almond milk
  • 3 tbsp melted coconut oil
  • 1 tsp vanilla

Sauce

Instructions
 

  • Preheat the oven to 350 °F (175°C).
  • Whisk together the dry ingredients. In a large bowl, whisk together the oat flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt.
  • Mash the bananas. Using a fork, mash the bananas until smooth. Alternatively, you can add the bananas to a blender and blend until smooth. I generally use 2 and 1/2 bananas but the exact amount will depend on the size of your bananas. You want to end up with 1 cup of mashed bananas.
  • Incorporate the wet ingredients. Add the mashed bananas, almond milk, melted coconut oil, and vanilla to the dry ingredients. Mix until well combined using a wooden spoon. The batter will be thick. It is normal.
  • Transfer to a baking dish. Transfer the batter to a 10×7-inch baking dish and spread it into an even layer using a spoon. Set aside.
  • Make the sauce. In a small saucepan, warm the water over medium heat. Once warm, remove from the heat and add the coconut sugar. Whisk until the sugar is fully dissolved. Note: if the sugar has trouble dissolving, place the saucepan back on the heat for a few minutes.
  • Pour it over the batter. Slowly pour the coconut sugar water over the pudding batter. I recommend pouring it over the back of a spoon. This way you won’t make holes in the batter and distribute it more evenly. Note: It will look a bit messy at first, with the sauce floating on top of the cake, but as it bakes, the cake will rise, and a sauce will form at the bottom.
  • Bake. Bake for 22-25 minutes, or until the top looks cooked. Remove from the oven and allow the pudding to cool for 5-10 minutes before serving. You will end up with a moist banana cake with a thick sauce at the bottom!
  • You can store this pudding for up to 5 days in the refrigerator.

Notes

  • Do not overbake it. Regarding the baking time, I found out that 25 minutes in the oven was the perfect duration to get a moist, almost sticky cake with a thick sauce. Just 5 more minutes and you will have almost no sauce, so make sure to set your timer! Remember that all ovens are different so you might have to adjust slightly the baking time.
  • Serve immediately. This pudding cake is best served immediately when it is still warm and saucy. After 1-2 hours, the cake will absorb the sauce and become less saucy.

Nutrition

Serving: 1 serving | Calories: 327 kcal | Carbohydrates: 51.6 g | Protein: 5 g | Fat: 12.4 g | Saturated Fat: 7.2 g | Sodium: 114 mg | Potassium: 232 mg | Fiber: 4.1 g | Sugar: 29.6 g | Calcium: 41 mg | Iron: 1 mg
Course : Dessert, Sweets
Cuisine : American
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

Learn more ➜

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Do you think the sauce will become absorbed by the cake if it’s made a day in advance and reheated? This sounds great for an upcoming midweek office potluck as it’s quick to put together, but we have no oven at work, just a microwave.

Thank you! Maybe I’ll save it for just us at home then. 😉

Can all purpose flour be used in place of oat flour?

What about rice flour in place to keep it gluten-free?

Some people intolerant to gluten can’t eat oats either – so whilst strictly speaking it may be gluten free it may not suit everyone with a gluten intolerance.

I love that this makes its own sauce! Delicious!

This sounds just fantastic! I’d like to make it for someone I know who truly loves bananas but is allergic to nuts. Would it work almost as well replacing the almond flour?

I loved this recipe. I’m definitely going to try it since I love bananas. This is fantastic! I’m always making recipes using fruit and looking for many other ways to use them too.

5 stars
So good! I substituted oat flour for brown rice to make it GF. Thank you!

5 stars
The 2nd time I made this, I had guest who couldn’t eat almonds and some stewed apricots I needed to use. I replaced the almond meal with sunflower meal and used about 1 and 1/2 cups of apricot with one medium banana. I also used maple syrup for the sauce on top and a mix of teff, rice and tapioca flour instead of oat. It was even better than before which meant I had to share it more. Great recipe!

The recipe is amazing! Thank you! It’s a bit too sweet for men though. Maybe I will reduce the sugar next time. :))

5 stars
I would just like to say that this is one of the best vegan blogs I’ve seen. Your recipes are unique and interesting, but not so complex that non-professionals would get overwhelmed. Your photos are great too!

This looks amazing! Bananas aren’t the best for me, unfortunately. Have you tried any other fruit? Was wondering about peaches (smushed with some purée) or apples (with some applesauce). Thanks so much!

Can anything be substituted for the coconut oil? I don’t use oil of any kind.

5 stars
Thomas I’ve made your blue and Camembert cheeses a few times – brilliant recipes! I’ve now started branching out to your others like Chick’n (I’m still working to nail that one) and now this one – soooo good! We actually prefer it with the sauce absorbed .. and I’ve swapped to walnut meal and MCT as well and it works brilliantly. Thank you for sharing all your wonderful recipes!

5 stars
This is a beautiful desert and so easy to make. I took it to our friend’s house, reheated for 10 mins and served it with ice cream. The flavour was great, no sauce as I cooked it earlier in the day and reheated it later, it was lovely and moist though, everyone had seconds so not so good for the waistline! Thank you.

5 stars
This pudding is quick and easy , but so Just sweet enough thanks to the natural sweetness from the bananas . Even though i made one last night , it was so good i have to make another again tonite

[…] you are looking for more easy desserts, check out this Self-Saucing Banana Pudding, Dutch Apple Dumplings, or these Double Chocolate Raspberry Banana […]

[…] If you are looking for another delicious dessert packed with banana, check out this Self Saucing Banana Pudding. […]

[…] 5. Banana Pudding Cake (Self-Saucing) […]

5 stars
Thanks for sharing this. it is superb. I modified it the second time I made it by adding some organic cacao nibs, which give it a chocolatey element without overwhelming the other flavours.
This is one of my favourite recipe blogs – keep up the good work!

5 stars
Thank you Thomas for this unique receipe. I made it today and the family could not get enough of it. The non-vegan family members could not tell. It was so delicious. I will make it again!

Hello is that vanilla essence or extract ? Thanks 🙂

5 stars
Thomas, you have created an amazing and wonderful dessert. I followed the directions faithfully–however I didn’t have a 10×7 pan. I used an 8×8 pan and baked it an extra 20 minutes or so, pulling it out of the oven when the top was brown and the sides pulled away a bit from the pan. I had some when it cooled a bit, so delicious, and there was another serving with warmed almond milk on it…. and some left for today! Thank you!!

5 stars
I love this pudding. The best part is that, despite being gluten-free, it has an excellent taste. The non-vegan members loved it too. They were surprised to know it was vegan. Bravo Thomas!