- 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