Banana, cinnamon, and caramel sauce. Oh, and vanilla icecream.
If you are looking for a dessert to warm you up, look no further. This incredibly moist banana cake is making its own cinnamon caramel sauce! The pudding is super moist, cinnamony, and packed with banana flavor. Is there anything better than cold ice cream melting over a warm pudding?
What I love about this dessert is how easy it is to prepare, it requires only one bowl and ingredients you probably already have on hand.
You start by mixing all the dry ingredients together and then stir in the wet ingredients. Mix and pour into a baking dish. For the batter, I went with a base of oat flour plus some almond flour to make the cake even moister. The wet ingredients consist of almond milk, coconut oil, and a full cup of mashed bananas! I can tell you the banana flavor is not missing! For better results, use ripe bananas, they are sweeter and will be easier to mash.
The magic of this pudding cake is that it makes its own caramel sauce on the bottom.
Once you have spread the pudding batter into the baking dish, pour a mix of water and coconut sugar on top. Using coconut sugar gives the sauce a delicious caramel flavor. It will look a bit messy at first, with a liquid floating on top of the cake but as it will bake, the cake will rise on the surface and a sauce will form at the bottom.
Regarding the baking time, I found out 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!
This self-saucing 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 ever happened in the dessert world. And if you plan on having this for breakfast, please do so, I’m not judging!
Let me know in the comments if you try this recipe!
- 1 and 1/2 cup (140g) oat flour
- 1/2 cup (56g) almond flour
- 1/3 cup (60g) 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 (118ml) almond milk
- 2 tbsp (30ml) melted coconut oil
- 1 tsp vanilla
- 3/4 cup (177ml) water
- 1/2 cup (90g) coconut sugar
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the oat flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt.
- Add the mashed bananas, almond milk, melted coconut oil, and vanilla. Mix until well combined. The batter will be thick.
- Pour the batter into a 10×7-inch baking dish and spread using a spoon to flatten. (I used this baking dish). Set aside.
- In a small saucepan, warm the water over medium heat. Once warm, remove from heat and add the coconut sugar to the water. Whisk until the sugar is almost fully dissolved.
- Slowly pour the sugar water over the pudding batter. I recommend pouring over the back of a spoon, this way you won’t make holes in the batter and distribute it more evenly.
- Bake for 25 minutes, or until the top looks cooked. Remove from heat and let cool 5-10 minutes. You will end up with a moist banana cake with a thick sauce at the bottom. Serve warm topped with vanilla ice cream.
- This pudding cake will keep for up to 3 days covered in the refrigerator. To reheat: cover with foil and reheat in a 350°F preheated oven for 10 minutes.
*To mash bananas, peel them and place them on a deep plate. Use a fork to press down on the bananas. Alternatively, you can add them to a blender and blend on high speed until smooth.
Baking 25 minutes yields a very moist, almost sticky cake with a generous sauce on the bottom (my favorite!), but if you want it less saucy and a bit less pudding-like, bake for 30 minutes.
- Serving Size: 1 (without ice cream)
- Calories: 319
- Sugar: 31.4g
- Fat: 10.5g
- Carbohydrates: 54.7g
- Fiber: 4.7g
- Protein: 5.3g